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Last Active


  • Steve R, Use hamburger with at least 20% fat. The fat helps hold the burger togeather. Rich
  • Michael Arnoldi, I have tried cooking a chuck roast on the BGE and failed miserably. The advice I got from the forum is to use a Dutch oven and cook with the top off stirring occasionally. I bought a dutch oven and will try the method in a few week…
  • Alan, Try "Mr Toad's pork loin" in the recipe section. It's a lot of work to prepare but worth every minute. Even my teenagers liked it. Rich
  • Rocket, Spin is correct, they cook as two individual prime ribs. I cooked two hams at the same time, one larger then the other. I used two polders and sure enough the smaller cooked much quicker than the larger one. You might consider starting the …
  • Ches, I agree with Nature Boy. I have never had much success with injecting a turkey. A paste under the skin after brining works great. My 2 cents. Rich
  • The Naked Whiz, The following is stuff I have gathered from this forum regarding Mr Chickens recipe for prime rib. I'm not sure who posted the info[p]THE FOLLOWING IS A CLARRIFICATION OF MR CHICKENS RECIPE I generally do each of the items seperate…
  • The Naked Whiz, The recipe is in the "new recipe section" and it's titled "Dr. Chicken's "Old English Prime Rib Roast". Rich
  • AndyR, I agree, Mr. Toad's pork loin recipt is worth trying. Even my teenagers liked it. Rich
  • DawgSmoke, I've had great success with the vertical roaster. The biggest turkey that I can get in the large egg with the vertical roaster is 18 lbs. Rich[p]
  • Babyray, This is a copy of Mr Toad's post a few months ago. It sounds great. I am planning on trying it over the holidays[p]"i used a "honey paraline" injector kit (cajun injector - that i purchased from bge at the fall eggto…
  • Tim M, I have never heard of the 3-2-1 method. Please send me the details. It sounds great. Thanks
  • Don, It was great. Certainly worth trying. Even my teenagers liked it. I can't remember how long it took - maybe an hour or two. Rich
  • Puj, I cooked my turkey at 325* indirect with a pizza stone, drip pan and VTR. I put ceramic spacers between the pizza stone and drip pan and the juices didn't burn. Made great gravey. My 2 cents. Rich
    in Turkey Comment by Rich November 2001
  • bc, I just bought a DO and have been dying to try it. Your recept sound great. But one dumb question. Did you leave the lid on the entire time that you cooked it? Or was it off part of the time to get that good old "smoked flavor"? Rich[p]
  • Bill, I decided to experiment with a fresh ham this weekend. I bought a fresh 7 lb picnic ham and injected it with “ Caribbean Citrus grill” injectable marinade and rubbed it with Bad Byron’s butt rub. I cooked it indirect in a v rack and drip pan…
  • Shelby, I have tried both and I think brining is better then injecting. Also, I have a hard time distributing the injectate throughout the turkey.
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