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Capt. Dan


Capt. Dan
Last Active


  • Justin, You will wonder why you took so long to get an egg. Try cooking a pork butt for 20 hours on a kettle. Especially after you realize how much less charcoal you will use.
  • BBQEd, I use a BBQ Guru and the water pan will effect the readings. I think my Guru even came with a warning note about why not to use a water pan. I do not even use a drip pan,the plate setter works fine. Dan
  • Tom Garvey, Take a Jalapeno and cut it in half, remove seeds and membrane,put 1/2 a dove breast fillet(no bone)in Jalapeno, fill remainder of jalapeno with cream cheese, sprinkle with garlic powder and season salt, wrap with bacon and spear it with…
  • Lisa, I have used mine in the egg and Pampered Chef will honor the warranty. Anything that would break a Big Green Egg stone would break a Pampered Chef stone. What is the difference between your oven and your Big Green Egg at 400 degrees. I do not…
  • duck slayer, Take 1 breast fillet and cut it in half lengthwise. This will make the fillet half as thick. There will be 2 fillets to each duck, so four total fillets per duck. Take 1 fillet and put about a tablespoon of cream cheese on one side and…
  • Bordello, Let's here more about the onion on the coals, thats a new one to me. Thanks, Dan
  • WooDoggies, Dude, I like very moist also, but personally I am not sure about dripping. She's about 195 now and has shrunk a bit. I am getting ready to pull her and I bet its great!! I think the egg fairy snuck by here and turned my Guru up to about…
  • Researcher, My grid to top of dome measurement is 9 inches. Grid is setting on a platesetter which would put the lower level about 5 inches lower than that.
  • Fire in the Hole, I agree, I set the meat temp at 190 and can watch it after that. But it sure did get there quicker than I am used to.
  • GrillMeister, I am cooking a Turducken now. Never have cooked one before but here goes. Platesetter legs up with a water pan on the platesetter. Turducken in a V-rack and v-rack in a drip pan. Egg is full of Wicked Good Lump and a light sprinkling …
  • Pete, This is real hard to mess up. Do not over cook. Cook at 275-300 direct for around 2 hours and it will be rare to medium rare at 140 degrees internal. I like to use a Lee and Perrins Worsesterchire drench sprinkled with granulted garlic powde…
  • Greg Graeber, I go fishing every year on the Sea Spray with Captain Bill Staff out of Orange Beach Marina. He has a large Big Green Egg bolted to the deck of his 65 foot boat. I have been going for a long time and I have seen the hot egg turned whi…
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