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FuzzyK

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  • Re: Temperature control....... not good so far

    Like anything, it just takes patience and practice.  I'm not going to claim to be an expert, but here is my method:

    I typically err on the side of too much charcoal...and let it run super hot until all of the coals are on fire...before bringing the temperature down.  You'll hear a lot of people claim that you shouldn't let your egg get hotter than you intend on cooking it at, but that simply isn't true.  The ceramic will slowly fall to your target temperature and remain there so long as you have adjusted your dampers enough.  The only way to ensure a low/slow for a long period of time is to have an evenly lit fire...and this method will get you there.

    If you still can't master that... try any of the products that BBQ Guru has to offer.  They are expensive...but regulate your temperature for you: 


    Hope that helps!
  • Pork Tenderloin

    Here's a quick/easy recipe I did for a Pork Tenderloin with a non-fat marinade. It was delicious!


  • Surf and Turf

    Here's a quick recipe on how I prepare Surf and Turf on my Big Green Egg


  • Grilled Shrimp

    Shrimp on the BGE.  Simple, quick, and easy.


  • Fresh Whole Ham

    This is a little different than a traditional ham (closer to a Pork Loin flavor and texture than a store-bought ham).

    ...but boy was it GOOD!!!

     
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