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Re: 39 day dry aged Prime Rib (1st timer)
OK, I understand that dry aged is good, but isn't all you cut off kind of a waste?1 · -
Re: New member introduction...
Welcome to the Eggdiction! You are new if you are using the term ConvEGGtor. Most here call it the plate setter or PS to make it easier to type. Get ready to empty every pocket now, but you will enjo…2 · -
Re: 3 2 1 ribs question
@smokeyw, I too like to foil for the reasons you say above. I have done ribs without foiling, but I and everyone else I have feed love them. I do spares at 225-250 with smoke for 2-2.5 hours, one ho…2 · -
Re: Show me your "stick"
No pork butt cooked in a crock pot on high by coworker. I should have let it cool first. It was good, but sometime I need to bring in smoked pulled pork or pork burnt ernds to show them great food.1 · -
Re: First Brisket on my new LBGE...good bye MBGE
Looks awesome! Why are you getting rid of the MBGE? I would like one to go with my XL to cook on during the week and when I have overflow for big cooks.1 ·
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