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  • Go to Mighty Quinn. Best BBQ I've ever had. Then go to old town bar.
    in New York Comment by exspo August 2013
  • I jus ordered it from amazon. Was waiting for the 2nd edition to come out. Thanks for the heads up
  • Works for me, I'll let you know how it goes.
    in Tomahawk chop Comment by exspo July 2013
  • I have this theory that it may come out of the same RO factory, but the size sorting is different. BGE gets a coarse sort (biggest pieces), then RO gets a mix of big, med and small, and Kroger gets mostly med and small with a few random big boys in …
  • I'd suggest going to 200 and FTC for 1-2 hrs
  • I had the same experience as the others with Cowboy - small chips and a few big branches. RO and BGE depending on the cook of the day. Also use Kroger brand which I hear is also RO.
  • Oscillating between heavy seas loose cannon and pint sized g and t's.
  • Butts do different things, but are very tolerant of temperature. If you are worried, wrap in foil an crank to 350. Stall will be long forgotten after 30 min and your shoulder will rest for a couple hours, and be delicious.
  • I like @nolaegghead 's knife collection. I'm a Wusthof fan as well.
  • I agree with @boatbum. Heat is generally low when I'm using the Mav. I put the send unit in a ziplock to keep rain off. Never washed it. Randomly I get 'LLL' or 'HHH' on the dusplay when I get started. I unplug, power off/on and then we're good to g…
  • I would add that the FTC step is critical, and should be an hour at least but up to 3 hours. FTC = Foil Towel Cooler. Wrap the brisket in foil (if not already), then place it in a small cooler lined and wrapped with towels. This will keep it warm w…
  • Nothing to worry about. There's been crazy rain for weeks where I am, and my egg sweats out water every time I cook at a high temp. Ceramic is porous by nature - water comes in and goes out.
  • My dog is a mutt but she does enjoy hanging around while I'm cooking because I don't have any shelves and sometimes I need to put some food down for a moment.
  • I just bought a 20' Sea Ray, and I'm taking the family to our place on the lake and we are going to ski, swim, grill and make gin and tonics.
  • So the results are in. Both butts smoked the exact same way, with the same wood (apple chunks and hickory chips, spritzed with apple juice every couple hours.) The Old Bay butt won the taste off (12 testers... err guests). I think we all agreed tha…
  • A couple hours in. Coming along nicely
  • No idea why the photo posted upside down. Left is now right
  • Central Va here- could be bad or very bad, depending on what happens. Weather people don't really have a precedent for this one. Sunday is cook day anyway, so I'll be doing it in the wind and rain. maybe in the dark too. Spatchcock chicken and roast…
  • Thanks everyone for all the good information! Much to think about!
  • Lit said: Get a couple stones and a strop kit. I use a 1000/6000 grit stone and then a balsa pad with 1 micron paste and then another balsa pad with .5 micron paste and then I strop it on a bovine leather pad. If I remember correctly the .5 mic…
  • travisstrick said: The first and last word on knife sharpening. Look no further, my friend. I like the Spyderco. But I think this will take it to the next level. And sinc…
  • travisstrick said: Is that rug hand wove? It looks like it could be. Without looking at the back, I can't tell.  Also, ditch the WD-40. Get yourself some Rem-oil, it's the superior product.  That was just to get the hinges on the b…
  • It's not like we all pick our best friends to work with all the time (although I know some great people at work, along with, um, some other personalities). When we can bond with someone at work about good food, prepared honestly for good people, we…
  • I improvised. Rather than lowering the grid, I filled the egg to the tip of the fire ring with charcoal and revved the temp up to 500. Dropped tuna on for 2 min a side at it was.... Delicious. Thanks everyone
  • I'm currently cooking in the rain. I've also cooked while it is snowing and sleeting. Never a problem and in fact one of my favorite things about the Egg.. My cooks are never called off due to weather.
  • @UrbanEgg This is my first time so I don't think it qualifies as a standard process yet It came out well from my perspective. I'd also like to try a dry rub cure as well as cold smoking, but for now I have 3 lbs if bacon to get through! This is th…
  • i found fresh bellies at a local farm. it is not something i found in my local grocery store.  i don't have a meat slicer but i have a damn sharp knife and was able to cut the slices at an acceptable thickness. if you want to go thinner then you n…
  • @jerryp Didn't use salt peter. I didn't cold smoke because i wasn't real sure i could keep the fire going at a temp of 80deg. there might be others on this forum who would know how to do that. I am freezing one of the finished bellies and the othe…
  • I've done several dishes withba dutch oven on the egg and they are awesome. Chili was especially good. I have an all iron Lodge dutch oven. Ithought the ceramic ones would get blackened by the fire, and mine was $35 instead of $140.
  • I think this plan is coming along nicely. I'm going with cowdog's schedule.
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