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Re: Where do you get wood?
I'm lucky in that I bought a 50# box from fruita before the news broke. I plan to source locally going forward. My preference is for cherry, though I've bought fruita's post oak, cherry, apple, peach…1 · -
Re: Enough of the OT posts
99% of my posts are full cooks with photos so I'm generally in agreement. I use OT posts when I cook something non-egged. I find there are enough talented cooks here to help me up my game in the kitc…5 · -
Re: Spatchcock turkey smoked - what temp?
Around 400F is a good starting point. Spatchcocking is definitely the way to go. Are you dry brining? If so, check out Serious Eats on brining. https://www.seriouseats.com/quick-and-dirty-guide-to-br…1 · -
Chicken Thighs and Baked Potatoes
This is a staple dinner in our household. Bonus, chicken thighs were 50% off at WF today. This meets the KISS principle and is a quintessential example of what makes cooking on the BGE so so good. On…7 · -
Re: Two Briskets and a Bunch more
I wouldn't say go to or first time. I have a rule about not cooking for guests what I haven't made at least once myself. In this case, my brother and I tagged team on it last week and then he did it …1 ·
