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Re: Have been battling....
Totally agree. I assume they're falling apart when you're flipping them. The key is to not flip until they are half way done. If you flip before the meat naturally releases from the grid, …2 · -
Re: Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....
That's awesome!! Thanks @SRFShane for getting involved!1 · -
Re: smoked chuck roast
Chuck Roast is maybe my favorite "BBQ" meat to cook on the egg. Cook it exactly like you would "Pork Butt". Take it to about 200 internal meat temp and it "pulls" just l…1 · -
Re: Turbo Ribs Question
You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs. Use the tear or bend test to determine when they're done.1 · -
Re: Cool weather - Carne Adovada
Never heard of Carne Adovada but it sure looks good! Looking forward to seeing the final product.2 ·
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