Recent content by hondabbq

The best thing about a BGE is the stable temps when doing long cooks. if you start in calm weather and the wind does come up you may have to adjust or vice vera but generally is stable all the way. I also do the chunks and pellets thing.

That opening goes in behind the screen on the front. This also allows you to use the ash tool to scrape out ash without disassembling the entire unit.

My old chef had a saying, he was Japanese..... Housewife makes gravy, Chef makes sauce.

IIRC the warranty is not transferrable. Original owners only. BGE makes alot of cool stuff these days, some of it is hokum, but some is legit. There is a dedicated page I have been on since I bought mine. eggheadforum.com

The benefit that comes with being an original BGE owner is that its warrantied for life. Anything cracks or breaks is all replaced without question.

I have had my LBGE since 2010 or so and have only replaced a fire ring. I learned everything on that thing and still use it all the time. I had acquired a few more pits over the years but when I got divorced I sold the rest and kept this and the Smoke Vault for cold smoking.

I like beef ribs but I also dont care for the membrane around the bone on the back side of the meat.

Rip dude. A wealth of knowledge will be missed on this forum. He got me into the true air cured bacon just last summer. We exchanged alot of chats about it.

Paid $1.69/L (CAD) for premium for the Porsche yesterday. it was over $2 a few weeks ago so this guy isnt complaining.

Obviously it isnt enough liquid to make it easy to extrude. Just offering advice from past experiences. You do you dude.

For ground jerky, why let it sit overnight in a ball? If you want or need to, extrude it out and then let it sit int he fridge if its for flavor extraction. Add water at initial mixing stage so its very supple, ( I use 1/4 cup cold cold water per lb of meat). It should be sticky but still hold...

As noted above, adding some water to the mix will make it much much easier to extrude.

I did consider that prior to posting, but there are multiple posts showing rubs that members use as well. I’m sure there is enough room on the shelf for everyone, but if the powers that be feel it’s encroaching I will remove it.

I had a BBQ sauce business for almost 20 years. We decided to shut it down last December after the Christmas rush. Been tinkering for years with bbq rubs. Tweaking here and there. It has now come to fruition. May I introduce……. Hogs, Heifers & Hens We made our first delivery today to a...

1-2 more hurdles and then we can let er rip.