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Re: Cast Iron Cooking Grid - better than the default one?
@danhoo You are underutilizing one of the best tools that you have. Spatchcock chicken, wings and sausages work best on the D rack raised direst at 400-425.2 · -
Re: St Louis Ribs Green Egg vs KBQ vs Lang Reverse Flow Offset vs Gravity Fed Unit
Another rib and chicken cook on the Lang today. I am comfortable now operating it but I just don’t think there is a big enough difference in results compared to my gravity unit or the KBQ. Don’t get …7 · -
Re: Ribs on a Gasser
@Hook_emHornsfan_74 When I visit my daughter (no grill) I pre smoke for 2-3 hours until they are ready to wrap. I then vacseal to transport either refrigerated or frozen. I then proceed just like at …4 · -
Re: Surprise Retirement Party — Brisket — Smoked Duck, Rabbit and Andouille Gumbo
@caliking This process was much more involved than my normal gumbo process and took 2 full days. I pricked the ducks and dry brined them overnight in the fridge (wild mallards) then smoked on the egg…1 · -
Re: Cooking steaks on Large BGE
Cast iron griddle works best for me. I use an infrared thermometer shooting for 400-450. The cast iron gets much hotter than the dome. Cast iron makes a perfect crust every time.7 ·
