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Want to see how the EGG is made? Click to Watch
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Re: Rising Temp Problem
Strongly agree with others above: the right setting for 180° on the Big Green Egg is DON'T DO IT. Different cookers are different, and different techniques work better on different ones. Everyth…3 · -
Re: St. Louis Rib Failure
I've almost exclusively cooked spares or St. Louis cut, only baby backs once or twice, and, though I'm no expert, I'd say if the rack bent easily to 90° angle, and even separated there…1 · -
Re: S. Raichlen Project Smoke book - recipe clarification/confirmation
Wow! I've only made 2 Raichlen recipes, so maybe you guys have a lot more experience with his recipes than I, but one of them was really good, and the other one is my all-time favorite shrimp r…2 · -
Re: Danish baby backs - help with time and temp for sous vide....
For what it's worth, I think cooking below 250° on a Big Green Egg is not only a pain, it's actually a bad idea. I just get better smoke, better flavor when the fire isn't smoldering q…1 · -
Re: My Minimax Table
Absolutely gorgeous! Beautiful work!1 ·
