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Re: Frozen 9# pork shoulder butt
put it in water to thaw some for seasoning to stay. Then while still partly frozen put it on at 200F til it thaws through then raise to 275-300 and cook to about 190. if you normally wrap do it and i…1 · -
Re: what dutch ovens do you use in BGE
Thanks everyone, I have decided on the lodge cast iron 9 qt with the bail handle2 · -
Re: Who has the best St. Louis style rib recipe for the BGE????
Pick out ribs with thickest meat and cut separately like party ribs and put on the rub of your choice and spritz every 20-30 mins with apple juice or apple juice and cider vinegar then cook indirect …1 · -
Re: “OLD TIMERS” Are you, am I? Is it age or did you grow up on the original Egg forum?
I am 83 and been with BGE since 2013 when my wife bought me one and said cook. Also Mickey's post on Brisket was my first try and I still use a modified version of it. I have learned much here.3 · -
Re: How do I cook ribs for 12 on a Large BGE?
Buy the xl also1 ·
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