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  • Re: Cook #2, NY Strips!

    gdenbygdenby
    Depending on how you start your Egg, the dome doesn't need to stay open very long. If you are using something that produces an open flame, like a starter cube, drop the dome when its flame goes …
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  • Re: Stumped by Burgers!

    gdenbygdenby
    Basic burger technique for me is a patty about 1/3 lb. Cooked raised direct, dome between 350 and 400F. Flip after 10 minutes, and note if any are more done than others. Shuffle them around, moving t…
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  • Re: Boston Butt vs. Picnic Shoulder; what's the difference?

    gdenbygdenby
    In terms of total meat yield, butts are slightly better. Not so much bone, no skin. Nevertheless, I prefer picnics. I like the texture of the meat a little better, and they usually cook a somewhat fa…
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  • Re: Care to Share Your Best Dish Recipes?

    gdenbygdenby
    Don't exactly have recipes. I tend to improvise a lot. But here are some rules i follow. For baked beans, as Egger fishlessman pointed out, they need to be baked. I find that the classic navy be…
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  • Re: Restaurant ribs.

    gdenbygdenby
    Its not just that you bought ribs at a steakhouse. Unfortunately, most people, probably like your server, think good ribs are mush on a bone, drowned in sweet sauce. Lots of restaurants will happily …
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