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Re: 11.5lb Bone-In
Glad to see the previous posts got moderated/deleted...that was creepy. Quick update for those interested - even though this was pulled too late for perfection, let me just tell you that the flavor a…1 · -
Re: 11.5lb Bone-In
I have been coached up and she's purring at 250-275 - much appreciated. Smells so good I want to sleep outside tonight even with the possibility of tornadoes in the area...1 · -
Re: Reverse Sear, Pefect Every Time
Man, really good work there. I reversed some Wagyu strips last night and I think yours look better. Not sure how I feel about that, ha...1 · -
Re: Tri- tip tips and suggestions
I did my first Tri earlier this week. Light coffee rub on the meat side, heavy coffee on the fat side, and then a light dusting of kosher on the meat side. Cooked at about 350-375ish indirect, with a…1 · -
Re: Newbie from Texas
From one Texan noob to another, welcome. I had never even operated a grill before May of this year. This last weekend, I served 20 people and six kids. The BGE is awesome, but the forum and support f…1 ·
