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Re: Brisket Question
Whole packer brisket, at least 14 pounds, choice or better, good marbling across the flat. If possible, with a little age on it. Have fun! Chris1 · -
Re: Thank you LawnRanger, New GridLifter with bottle opener
Mickey I am lucky to have numerous grid lifters since way back when buddy Lawn made the first. It is an extension of my arm, and I have a list of at least a dozen things I use it for. Anyone who can …2 · -
Re: Advice needed ribs, corn and burgers
Howdy! I'm thinkin' 30-45 minutes on the corn at your 260 rib temp, but it's just a hunch. And yes, just yank the plate setter out when you pull the ribs off, throw on a little charcoa…2 · -
Re: New Dizzy Pig Rub
Howdy @Mickey ! Sorry for the delay. Was out winter camping in WV and had to abort the mission due to the blizzard. Since then been shoveling out!!! Crossroads is the culmination of everything I hav…3 · -
Re: Cold weather BGE-ing
-15 f. I cooked a 20 pound beef shoulder clod in the highlands of WV in January. Started at 10pm, went all night while I slept. One load of charcoal. The EGG rocked it. Done a fair amount of cooking …1 ·
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