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gdenby

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  • Re: 2 questions

    gdenbygdenby
    I prefer direct, raised, dome at least 425. Its a fast cook. As above, any number of ways to raise the grill. I use 3 fire brick splits on edge. Crispy chicken skin is easier if you detach the skin a…
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  • Re: Brine--- pointless for egg?

    gdenbygdenby
    Like many cooking terms, "brining" is used for several different practices. Sometimes, it is used for a water soak with both salt and spices/herbs, which is very close to marinading. Tradit…
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  • Re: Best Seasoning Brands

    gdenbygdenby
    DP is solid. All of John Henry's I've tried were good, and some really good. I've been happy with the "Spice House" products. Their Bronzeville rib rub is very good. BTW, I&#…
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  • Re: Adding wood.

    gdenbygdenby
    Load the lump. Add whatever wood you like. Chunks are somewhat better than chips. Neither need to be soaked. Some people mix all thru the lump, I usually put it in a depression in the center. Light. …
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  • Re: I'd like to try and smoke something not on my "go-to" list

    gdenbygdenby
    Or the fattie's cousin, meatloaf. Smoke makes meatloaf exceptional. Beef plate short ribs. Beef cheeks. Whole hog head. Pork belly. Goose.
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