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Want to see how the EGG is made? Click to Watch
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Re: Temp fell during the night on a pork butt
See thread below. Most folks cook higher than 225F for overnighters. The fire at that temp tends to fade away. At 225, the meat will hardly ever break out of plateau. The meat temp stalls till 50% of…6 · -
Re: New knives
The stuff to care for it will prove its worth. Doing your own sharpening can be a pain, particularly if you are pressed for time. But about half my "cheap" knives perform just fine when th…1 · -
Re: Stainless steel cookware suggestions? Not necessarily for BGE...
A few years ago I was looking for some good SS cookware. I was discussing choices on the e-gullet forum. I mentioned All Clad, because esteemed chef Thos. Keller recommended and used them. A fellow s…1 · -
Re: Sous Vide guys, is it necessary?
While I supposed that an SV would be a good accompaniment to Egging, I got into it for other reasons. It was an extension of using a slow cooker, just w. lots more precision and versatility. I liked …2 · -
Re: Let's see your best single shot...
Just posted to another thread. Same cook, different shot. The rib side of a spatch'd duck, just flipped for skin crisping.2 ·
