Recent content by dcdoes
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The Secret To Good Sliced Brisket Defies Conventional Wisdom
I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest? Great thread and thanks for all the great advice! -
Pork Butt - I thought I was crazy.... NEED HELP!
Follow up - I corrected the problem with the temp gauge and now I have been relearning the BGE. So today I throw on a small 6 lb butt. The plan was to pull it then freeze it in 1 lb and 1/2 lb batches to use in future recipes (chili, beans, etc). I put the butt on at noon and figured I may...- dcdoes
- Post #7
- Forum: Grilling Pork
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What're YOU smokin this weekend? How? Why? Method?
I have a 9lb butt resting in the cooler as I write this. Served tonight with cole slaw and corn niblets.- dcdoes
- Post #42
- Forum: General Discussion
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Pork Butt - I thought I was crazy.... NEED HELP!
BTW - Cliffcarter - things are cooking low and slow, I just expected slower (?) lol I checked the wire in hot water and there was no temp change, as soon as the probe went in the temp started going up like it should. Looks like I am 70 degrees off. Thanks again everyone!- dcdoes
- Post #6
- Forum: Grilling Pork
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Pork Butt - I thought I was crazy.... NEED HELP!
I know the Maverick is accurate when used in meat. I traditionally double check all final temps with another probe and they are spot on. I may do the hot water check on the wire to make sure no shielding has come off. Thanks for all the quick answers, I guess I need to go for the ET732...I...- dcdoes
- Post #5
- Forum: Grilling Pork
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Pork Butt - I thought I was crazy.... NEED HELP!
So I just finished my 3rd butt on the BGE and it cooked faster than I expected. I had a 9lb bone in butt and the egg was set to between 235-250, based on the built in thermometer. After about 7 hours the butt was done. This is pretty much the same results with the other butts. In fact I have had...- dcdoes
- Thread
- Replies: 9
- Forum: Grilling Pork
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Wing help - Brining
So I did some wings the other day, and I was not happy with the turnout. I had brined them in a simple plain salt (1 cup) and water (1 gallon) mixture, no other spices or flavorings. I had them in the brine for less than 2 hours. They came off my BGE very salty and not as moist as I expected... -
Hello Ladies, nice to Eat....I mean meet you!
I just started brining a few months ago. The thing is, I also started smoking food at the same time. Before that my wife cooked all our meals and poultry was done in the oven. I don't have a real comparison. Maybe some day I will pick up a couple chickens and do them side by side, 1 brined 1 not. -
Hello Ladies, nice to Eat....I mean meet you!
My mom is visiting and she has issues with digesting spices, so I made these without anything. I brined them in half apple juice, half water and salt. I had them in the brine for 2 hours then 3 hours uncovered in the fridge to dry the skin. I then gave them a light coat of olive oil before... -
Hello Ladies, nice to Eat....I mean meet you!
LOL - the second picture of my baked potato is all out of proportion. What is the saying, objects in the mirror are closer than they look? -
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- Album: Hello Ladies, nice to Eat....I mean meet you!
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- Album: Hello Ladies, nice to Eat....I mean meet you!
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Hello Ladies, nice to Eat....I mean meet you!
Here they are about to come off the grill IT is 165 -
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- Album: Hello Ladies, nice to Eat....I mean meet you!
