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  • Yum...those look really good...I'll bet they were worth the wait. SchmeeTex
  • That's really funny...made me laugh out loud! Hate to say it, though, that stuff looks awful! SchmeeTex
  • Judy...the edit button worked well (and easy). Thanks for the tip. Schmeetex
  • Put very warm water (just short of boiling) directly in the cooler for about a half hour (of course empty out the water before adding the ribs). You can also do it by adding a bottle of very warm water to the cooler and keeping it in there while th…
  • Thanks for the post...great information! I have only done one overnight cook...and about 10 hours in...the fire went out (didn't load with enough lump). But everything turned out fine. I'll have to try more overnights in 2011. By they way...ho…
  • My first "smoke" was baby back ribs. It's one of my favorite meats but something I had never attempted to cook before. I really like Car Wash Mike's recipe (easy to find on search engine) do most folks on this forum. I cooked a batch of …
  • 4 you reverse sear direct or indirect? At what internal meat temp do you start the reverse sear? SchmeeTex
  • I'll post the corn and hash brown casserole recipes on a separate thread.
  • I'm sure that was my problem. It was fairly cold outside as well. Thanks for the advice.
  • I had the exact same experience yesterday. After getting egg to dropped to 350 immediately when adding the roast. I let it get back to 450...but then dropped it back to 325 for rest of the cook. I will try the reverse sear next time. …
  • If you're going to eat them within a couple of hours after is a great method. Preheat a thermos style cooler by adding a quart of very warm water. Close the lid and let it sit for 15 to 30 minutes. As the ribs are done, empty the…
  • Thanks...I'll give the warm cooler lined with foil a try. This makes time I cooked a double batch and wrapped the first ribs in foil and put them in a cooler...five hours later they were still warm...but were mushy. Won't wrap them thi…
  • Great advice on this my five months of is my tip: COOK STEAKS!!! They are easy and they are awesome. More than anything else, the TRex style of cooking steaks have made me a huge believer in the BGE. Once you tast…
  • The Sam's Club Frontier is made in Mexico while the Ace is made in America. I will never buy the Sam's Frontier again. Bag is made up mostly of small chunks with about 10 huge chunks (bigger than a softball). I also found quite a few insulation f…
  • Thanks. I do like the way the ribs turn out with the placesetter...good smoke flavor and not dry. I just want to get some char flavor (reminds me of how my mom cooked toast and several other things . I'm going to experiment today by taking th…
  • Here's a trick that I use to get my egg up to 700+ in order to sear steaks. Take a hair dryer and blow hot air in the bottom vent with the lid down and the top vent wide open. Do this about 5 to 10 minutes after lighting. In less than a minute yo…
  • Thanks for the advice! And as with many things looks like there are several different ways to make it work! SchmeeTex
  • If you use Diet Tab instead of Fresca, will that give the ribs a sweeter taste?
  • Strictly an appearance thing...although I've found the better food looks...the better it tastes. Actually, making the cuts takes about 10 to 20 seconds per hot dog. I made six diagonal cuts (not very deep) on the top side...turned the dog and made…
  • Willy, Papa Murphy's is a chain that only makes "pre-baked" pizzas. I'm sure there is one near you in or around Spring. Sam's Club also makes pre-baked pizzas, I haven't tried one yet, but they look pretty good. SchmeeTex
  • Actually, I have a ceramic pizza pan on top of the plate setter. It is a pan my wife has had for years and works well. If it breaks (as some have said happens with "off" brands), I'll go ahead and buy the BGE ceramic pizza pan. Tonight was the …
  • What a great way to make "gourmet" dogs, Anne! time you have to give us reviews on the dry rubs. Those are four rubs that are all recommended, but nothing beats a side-by-side taste test. SchmeeTex
  • Hey Dan...I'm new to the BGE world as well. Although ribs have always been a favorite of mine, I had never cooked them until three weeks ago. They turned out great and I can't wait to continue to experiment with different methods in the future. …
  • Okay, brought it up (and I couldn't find anything on the search forum), how do you dry age steaks on your own.
  • I have to agree with Phil. I use the ash tool and BGE ash pan and clean up is very easy. The pan fits perfectly into the opening and it takes about a minute to clean out the ash. I only clean after every 4th or 5th cook. Compared to the old days…
  • Very nice! Is there a time of year that Pablano's are in season? SchmeeTex
  •'s the recipe for the Crash Hot Potatoes. Very easy...and a nice switch from baked potatoes or anything fried. Let me know how they turn out for you! Schm…
  • I've still never tried the brining method...but will do so sometime in the near future. I see a number of people on this forum are sold on that method.
  • I posted the wrong final picture (I'm such a newbie)...this one has better focus. By the way, cooked to an internal temperature of I'm not totally comfortable with pink pork. They were still nice and juicy. SchmeeTex
  • I agree on the ease and flavor of the egg. Another reason for the 20 minute rest between sear and cook is that it gives YOU a little more time to tenderize via the red wine. I'll have to give your Australian recommendation a try! SchmeeTex
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