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  • I use the latex gloves for the really messy preps and Chlorox wipes for any potentially contaminated surfaces and a quick wipe of the hands then dry with a paper towel.Fast aqnd you don't need water or soap close by.I also use the one clean hand one…
  • I did a 4# flat last weekend using Travis method (THANKS Trav) and pulled it at 205F. Took about 4 hrs. It was tender and moist and I probably could have pulled it at 195-200F but was fine at 205F. I have no idea on the grade of the Walmart flat.Goo…
  • Welcome from Emerld Isle, NC area. Great to have you aboard.This site has many,many excellent cooks and is full of great info,humor and mouth watering pics. Now time to start on your NC  pulled pork BBQ with the quintessential eastern NC vinegar bas…
  • I am in the Morehead City area and know several eggers in the area.Great to see the number of BGE enthusiasts in NC.I expect there are a lot more out there.Hoping to make the WS fest.
  • Congratulations Travis and the Missus and good job Grant,it is hard work for those little guys to come out of that nice warm environment!! As all of us seniors have said, enjoy every moment as it passes quickly!
  • The diagram says it all. I made one with a grate I bought at Lowes and SS bolts etc., worked so well I made another set for a different height.Use a large retaining washer for the "feet" and it is stable and works great! Easy to remove and replace.
  • Gle mhath a Dotair! Tha pag orum a nis.
  • Baby back ribs with Dizzy Pig All Purpose Rub and Bone Suckin' Sauce to finish or,esp for the red meat lovers, rib eye steaks seared but rare, Getting hungry now.
  • I am one of those having tested the effect on the dome when subjected to gravity from a height of one storey. Conclusions;1) gravity works, 2) the Egg dome is very pretty in free fall but not built to withstand the landing and 3) the experiment cost…
    in broken dome Comment by DOCED May 2012
  • I think it is more "efficient" in terms of more air flow with smaller vent openings and will probably require you to relearn the vent settings for a given temp. but I love mine and have had no probs with low and slow and it is grate (pun intended) f…
  • We have a 6 burner Wolff with  a 48" hood and love it but it is seeing much less action thanks to the BGE. That being said,you can cook a lot of seafood on 6 burners and the Egg!
  • The PineappleHead is  outstanding on any fruit,puddings and have even tried it in a crab and cheese dip and it worked.Have not seen the curry-ish but would like to try it.
  • Saltwater fishing is a great way to spend a lot of money for a meal without the hassle of people waitng on you, clean utensils and plates,dry seats etc......I mean, who would want that! That said, a nice day on the blue water is like being in church…
  • Great thread! At various and sundry times martial arts (modern arnis under Prof. Remy Presas, TKD (agree more a sport than street),last comp fight was at age 50, 11 yrs ago (just ask my orthopedist), salt water fishing (fished the SKA circuit for a …
  • How long after you hit 250F did you put on the meat? Just thinking that if you idin't "heat soak" the ceramics as they heated up it could increase the internal temp of the Egg. Still seems a bit long though. 
    in Pork shoulder Comment by DOCED May 2012
  • I use a mix of BGE and Wicked Good WW but recently got a  bag of John Henry's. Could not find it on The Whiz's site.Anyone used this before and,if so, opinion.I think JH is a Texas company so figured someone would know.Thanks.
  • Nice. Real open minded.The guy didn't ask for  your sociopolitical opinion unless I misread his post!
  • When I saw that nice bottle of Petrus (Petr V) I knew it wasn't going to end well! Some of my tears were from laughing,some for the wine.Great thread.
  • For lighting I have recently become an alcohol fan,er, 91% isopropyl alcohol (have always been an ethanol fan in any concentration).Also, vis a vis the above posts, cooking indirect should largely solve the "hot spot" problem. 
  • Since the tongue,at least human tongue, is mostly muscle with the layers oriented in different directioins giving it the range of movement and strength we see, I wonder if it would not be the ideal meat for jerky?? Any thoughts (pertinent to the que…
  • I know, just messin back. I am going to make some for me with spices/marinade though.
  • Hey, my dog eats better than most people and jerky is jerky.My wife didn't eat them my friends wife did,just to be clear.
  • I made some chicken jerky for dog treats last weekend. Thin sliced boneless, skinless chicken breasts and laid out on a cookie sheet with holes, set temp at 225F, turned them at 1 hr,cooked for another hour or so and voila! No marinade or rub as it …
  • 2-3 times per week, mostly on weekends due to work schedule. Would use it every night if possible.
  • Radiation Oncologist by day, broken down athlete the rest of the time.
  • Ditto. I usually work T,W,Th so when batching it like to cook chicken thighs on Mon (DP and Bone suckin Sauce) for a quick supper, Have a large package open in refrig now. Did my first spare ribs yest (usually a BB guy),good but I got a little heavy…
  • Coals to Newcastle but one of the first things I bought for the Egg was the Hi Que grate and love it. Only thing with low and slow is the lower damper is open even less but have not had a clog problem.
  • I live near Cape Carteret,NC, right on the Intracoastal Waterway and store my lump outside on my grilling deck in a basic Rubbermaid plastic tote with a lid that can be clamped due to wind. Have had no problems with moisture but go through it quickl…
  • Early on I switched out the stock grate with the HiQue grate and have never looked back.OK for lo and slow too.
  • Among other things I fish for black sea bass. The NCDMF closed the fishery over the winter,along with grouper et al. The black seea bass is NOT overfished or unsustainable! That is politics not science.The biggest threat to a lot of fish is the blac…
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