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Re: Cleaning Burn, or Whatever it's Called.....
It's too late, I guess, since you're already doing it, but what's the point? The only times I've done clean burns have been when it had been a while since I'd been able to co…1 · -
Re: First Time BGE Owner
Some things you cook to temp, but some things you cook to a test of tenderness, and brisket, pork butt, and ribs are definitely in the latter group. How long you cooked them won't tell you whet…2 · -
Re: Why is your hot sauce of choice and what do you put it on?This is a dup reply to the other thread
Far as I'm concerned, they demonstrated that they're clueless. They rated TEXAS PETE higher than Tabasco and many others??? I'm in North Carolina, where I think Texas Pete originated,…1 · -
Re: Finally an EGGhead
Please ENJOY cooking in your new BGE without having to spend another nickel for a while! You can cook a TON of wonderful stuff without buying anything else. There are many of us who have no grillgra…3 · -
Re: Sous Vide Tri-Tip Finished on the Big Green Egg
I'm with you on grill marks -- don't see the point. But the "maillard reaction" brown stuff, and even a bit of char, don't just change how it looks, but how it tastes! It�…1 ·
