What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread....
View Articlebackorder of warranty base and fire ring...
I'm waiting on a large BGE base and fire ring and was told they are on backorder.Does anyone have any idea how long the backorder might be and if this a local california thing or nationwide?
View ArticleBrisket Camp V, Oct 20th in New Orleans
It will probably be boring. Nothing exciting happens at any of these, yet we churn on and do it every year like lemmings. On the up side, the food is decent. Not too many leave hungry. Not that...
View ArticlePeach Smoked Pork Butt with Peach Preserves
Started the brining process tonight for my Peach Butt going on tomorrow. I used:12 oz Picking SaltAbout 8 oz or 3/4 Cup Molasses 2 Quarts of mineral free, or bottled water.Mix together until dissolved...
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OT - For Car Lovers: Some Recent Exotic Spottings
Have come across quite a few exotics/fun cars as of late - many of which I had previously only seen on paper/monitors. I have always loved cars but have never owned anything too extravagant. A 2011 5.0...
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OT: How's It Growin'?
Seems to be more than a few gardeners and farmers on the forum. A thread about the progress/results of folks labor seems interesting to me. A couple items of note from me...One of my tomatoes is...
View ArticleWhat are you drinking....now?
Deep eddy vodka and tonic. Before that, Austin Amber. Thinking about my punch stogie. (@Fredflintstone thread will not update)
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Brisket..... How I do it.
First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. Trim fat off of meat to an even thickness. About 1/4 inch is fine.Cut up a large onion in...
View ArticleBGE slowly loses temp during long cooks
Hello, need some help from the BGE experts. We've had our large BGE for about six months, and we're quite happy with the quality of food we're creating! But we have a problem that we can't seem to...
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OT: my neighbors military uniform
being the curious being that I am my neighbor's uniform has me very curious about what all the ribbons, buttons and stripes mean.I'm also curious if this pic reveals his rank. BTW . . . very nice...
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Summer is great
BBQ chicken, Picanha, fresh Garlic mashed red skins and green beans. This is the best.
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OT- SV lobster tail, with lobster oil, and mukimo
Inspired by a recent thread about lobster. I’ve made the lobster oil before, and it beats the pants off the usual butter, or garlic butter, dip. Made the lobster oil yesterday. Shells, fennel bulb,...
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Grocery Store Brisket Point
I'm not a huge fan of Price Chopper meats, but this very well marbled point looked to good to past up.I regret now that I didn't get a before pic I used Jack Stacks rub & BBQ Spicy sauce . . ....
View ArticleFirst Blackstone
Looking to get my first Blackstone for a family of 4. What’s a good size to get? Lid or no lid? I’d like to get one that has its own stand because I won’t be putting it on a table. Will mostly be...
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Meatball subs
Nothing too crazy, but I haven’t posted a cook in a while. Smoked meatballs, then simmered in a garlic heavy sauce. Fresh hoagie rolls slathered in a herb compound butter. Toasted with provolone and...
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Finally - silky THIN pizza crust to our liking
A while back I asked for help finding a great plastic wrap. I watched a link posted by @Botch and they recommended the freeze-tite brand. That stuffs rocks - I know others recommended a Kirkland...
View ArticleProbably a dumb question...but any Sturgis VETs here?
Note I said VET...lots of bikes with babes riding around here this weekend, but few with trailers, wide saddle bags, nor other signs they might be headed many miles North toward Sturgis.Any biker...
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Dizzy Pig's new SPG rubs...
Morning All:I got my sample packages of the new Dizzy Pig SPG (Salt/Pepper/Garlic) rubs last week & finally decided to check out one of them...I picked up a 2.2 pound prime tri-tip on Saturday...
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Craigslist XL Cover NIB - Boston/Lowell - $40
Not mine, no relation.Boston area, nearer to Lowell.https://boston.craigslist.org/nwb/hsh/d/billerica-big-green-egg-cover-xl/7359353522.html
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Prosciutto wrapped grilled peaches.
Went to the local farmers market yesterday and picked up some summer treats. I love heirloom tomatoes, and they are in by the thousands around here, grabbed some of the seasons last peaches and had a...
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Ribeye From Last Night
About 2" thick and 29 ounces, 21 day dry aged by the local rancher/producer, 8 days wet age in fridge, then 24 hours dry age in fridge with just salt:Rinsed off the salt, seasoned with Misty's, then on...
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OT: 6x6 fir posts
my daughters house has these 6x6 posts supporting 2 different stair cases and I was wondering if becauseof the cracks, should I try to seal them?
View ArticleThin pork chops
Picked up some thin pork chops this afternoon. Didn’t have any thick ones or full loins. I’m thinking 400-425°, cast iron griddle or Grillgrates in, 3-4 minutes aside till 145° Internal. That sound...
View ArticleBig Green Egg versus Traeger Grill
I am quite familiar with the BGE. But not the Traeger. Any pros and cons from the pros on this forum? I notice Traeger just went public and the stock has been doing quite well. I am sure some of the...
View ArticleTalk to me about rib tips...
I’m finding whole racks of spares right now wayyyy cheaper than a trimmed rack of St. Louis. Bought 4 racks of spares at Costco last weekend and they were almost $4/lb less than I could find St Louis...
View ArticleWhat Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
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