Recent content by bdillard
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Help with choosing new pellet smoker
Been looking at Pellet Poopers for a while... I’m EGG guy....XLBGE + ALfresco Gas. Santa dropped an RT340 on my door step so have been feverishly learning the ropes of this little pooper. Pretty well built, legs are a little spindly but I’m used to a 240lbs Egg on a dolly. What I’m not liking...- bdillard
- Post #7
- Forum: Pellet Smokers
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Thinking of smoking bone in ribeye advice?
Right... didn't explain that very well... So I use a oven drip pan with slotted grate. Throw some celery, carrots, onions, garlic and beets in bottom of the pan... add about 1/2 inch of water, put the grate on and lay out the ribs on top.... so the juice from the ribs goes into the pan via the... -
Thinking of smoking bone in ribeye advice?
You are going to be between 3-4 hours.... this always drives my Queen crazy because we cook based on internal temp which can vary with a variety of variations in the environment your cooking in. As an example in Florida were cooking in mild temperatures. In Oregon where I'm from originally you... -
Thinking of smoking bone in ribeye advice?
Yup.... Epicurean... Williams & Sanoma ... Had it for years. -
Thinking of smoking bone in ribeye advice?
K... Guys n Gals.... Here's a couple of Prime 7 Rib Prime Ribs on my BGEX ... Christmas Day. This is cooking for a crowd (that also demands Papa's leftovers...) These guys weighed in at 16 lbs and 23 lbs respectively. Generally I ask my Butcher for like size cuts.... he got out of bounds a... -
Chicken Marbella
Chicken Marbella: https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella Here's an old time recipe that's easy to prepare cooks great in about an hour on a Big Green Egg... I prepared this with 12 thighs (skin on)... so doubled the brine. 1-Cup Appricots, 24 prunes pitted... -
1950's Crosley Shelvador build
Fabulous Thread!! Thanks for posting!- bdillard
- Post #35
- Forum: Fridge/Freezer Builds
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Ribs on OR Ribs Off?
Quick update.... The Queen says: BEST EVER .... That's high praise in my space. But a couple of things I noted. These were large on gross tonnage... 15.3 and 13.3 before I trimmed some excess fat cap and retired. Cook at 230 degrees in the XLBGE. Both done under 4 hours which was a bit of shock... -
Ribs on OR Ribs Off?
Yup... that's what I here. Pulled them off ... seasoned and retired to the bones. Thanks for the quick response!! Merry Christmas! Got to turn the Pool Heater on for the Grands! -
Ribs on OR Ribs Off?
Guys n Gals! Cookin up two 6 Rib Primes for a my Chrismas Crowd today. Cooking on XLBGE... in the past I've always done the PR's boneless. Been reading some articles.... indicated Bones on gives better flavor and bone are heat conductors.... Love to hear your thoughts!! -
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rub for turkey?
Try the Alton Brown Brine recipe.... (AKA Food Network) Use it for Turkey and its always a hit... Chicken as well! -
cooking a standing rib roast
Completed two SRPM's yesterday. Large end cuts. Both 9+lbs. Dry rubbed with Montreal 24 hours prior. Wet rub of Olive Oil, garlic, secret herbs. Vacuum packed for 8 hours. Cooked on XLBGE/Digique @ 225 degrees. Removed at 125 and seared on my gas searing station. Tips and renderings went to au... -
cooking a standing rib roast
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