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Re: Fat cap...
Trim to 1/4 inch or so before you put on your rub. Then if cooking until done the majority of the remaining fat should render nicely.2 · -
Re: What Did You Cook on Memorial Day?
No cooking this year. Like @Hapster I worked out my liver all weekend. The booze won. I am under the weather now. Sucks getting old1 · -
Re: 4th grader explains that real bbq is "elusive meat"
That kid is great. I would be so proud if my son were giving Q speeches. Priceless. And love his comments on what BBQ is not. It drives me friggin crazy when people say they "have burgers on the…1 · -
Re: Smoking Cheese - instructions needed
You need to "cold" smoke it. So most, including myself, use a cold smoke generator that will keep the egg less than 90 degrees. You don't use any charcoal or anything. Just the pellets…2 · -
Re: Smoking Cheese - instructions needed
Where are you located? Inside of the egg needs to be less than 90 degrees or so. Probably less for smoking cheese or it will melt. I use a amaze n smoker only and egg usually hovers in this range. It…3 ·
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