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Re: First Brisket - Good Results! Temp Control Questions (Photos)
First of all, as many have said, seems on the whole to be a successful cook, so well done. A couple comments, some of which others have touched upon. First--and this is the most crucial--do not mess …1 · -
Baked Eggs (on the egg) with Garlic and Pecorino Romano
I was inspired to do this after having a similar dish at a restaurant in Miami recently. It was a wood-fired egg dish with gruyere and cream. Pretty amazing. I set out to recreate it, didn't hav…1 · -
Re: OT: Bourbon by Value
This is going to be slightly OT in an already OT thread, but over the holidays I went to great pains to find a bottle of Pappy Van Winkle. No matter how hard I tried--including placing calls to some …1 · -
Re: When and how you discovered the big green egg?
Earlier this year at Barbecues Galore. Was going in for a Weber. Saw this giant green thing in the window and thought it was hilarious, but didn't pay it much attention until I asked the salesma…1 · -
Re: Brisket Help
Also cook mine fat side down. I switch to fat side up for the final portion of the cook to crisp up the bottom, but it's fat side down about 80 percent of the cook. I'd give that a try. If …1 ·
