Recent content by bogeybilly

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  1. bogeybilly

    3-2-1 method

    Hi Gary Wow! You've been on the BBQ train for more years than I've had weeks! Crazy Anyway, thanks so much for your good advice and ideas. I'm hooked and will keep on keep in' on Cheers, Bogeybilly
  2. bogeybilly

    3-2-1 method

    I just did a brisket (6 lbs) and wasn't very pleased with the results.  Sort of tough and a little dry. I could never get the internal temp of the meat past 165 and the finished temp was supposed to be about 190. It was in the smoker for about 8 or 9 hours at about 225 degrees.  Temp held...
  3. bogeybilly

    3-2-1 method

    How great that so many of you "pros" are taking time to educate the newbees like myself.  It is greatly appreciated and I'm taking notes.  As many of you said, I'll just begin the fun process of trying different temps, foil/no foil, and more.  Again, it's great to hear from all of you! Cheers...
  4. bogeybilly

    3-2-1 method

    Thanks to everyone for info on the 3-2-1 method along with some variations I'm spending lots of time on the Internet to learn everything I can about using my Big Green Egg. I now know my question was something almost everyone already knew except for me. I really appreciate all of you for helping...
  5. bogeybilly

    3-2-1 method

    What do the numbers represent in 3-2-1 or 2-2-0 or ???
  6. bogeybilly

    3-2-1 method

    What's 3-2-1 or 2-1-1 or ??? bogeybilly
  7. bogeybilly

    Country Style Ribs

    Hi Everyone I just bought 15 pounds (two packs) of Pork Shoulder Country Style Ribs (boneless) from Costco. When I got them home, I realized they don't go on the rib rack I bought for my Big Green Egg. Guess that's why they are boneless.  Duh! Anyway, do I just lay them on the grill and...
  8. bogeybilly

    Hi Everyone

    I'm Bill (bogeybilly) and have a new Big Green Egg. My wife and I live just south of Denver, CO. Looking forward to learning about new ways to prepare food! Cheers
  9. bogeybilly

    10 racks of Spare Ribs

    I'm new to using my Big Green Egg Will do ribs this weekend and wondered what the 3-2-1- and 2-2-1 was? Cheers, Bill
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