Recent content by stann

Yes, I did!  I have only had the chance to use it once.  So far, so good.  Set up was relatively easy.  The directions were written by someone that is very tech savvy and assumes that everyone else is too.  So for some, that could be an issue.  To me, you can sort of see that it is still...

I pretty well layed it out there about what I know. Not much help, no, but thanks anyway. Ok, now we're getting somewhere. That's what I'm looking for. Brine or no? How long, if so? Will that temp get you slice temp? How much higher for a good pull? I like simple! Yes, I'll be doing it...

Ok, let's talk cured, aged, uncooked ham. About a 15 pounder, bone in.........educate me, please.

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Sorry, no pictures or anything, but the turkey turned out to be incredible!  A  22 pounder and the cook was 4 hours on the nose at a 325 degree cook temp.  A little quicker than I was anticipating, but everything worked out perfectly.  The smoke on the bird was spot on with a nice, crispy skin...

Yea, I might do that.  Get up and put in on about 3:30-4:00 and turn the temp up a bit.  That sounds like a better plan.  I just want to make sure that big sucker gets done!

First turkey on the BGE.  Got a 22 pounder that has been in the brine for a few hours now.  The plan is get it in the egg around 12:30-1:00 tomorrow morning.  I'm going to shoot for a cook temp 275-300.  That should give me a pretty decent window for having a good done bird for a noon sit down...

Thanks for this review.  The Tappecue is the one that I'm going with.  I'm not to keen on the idea of having a probe with a battery inside of it, inside of the meat that I'm cooking.  It's probably ok, but I don't think I could ever get comfortable with it. Good write up. Thanks.

I've never used a Weber so I can't even begin to compare the two.  But what I can say is, I love my BGE!  It does it all,,,,very well and with very little hassle to me.  I bought the extra large and am very seriously considering buying a medium to go with it.  It is pretty pricey, but it is a...

Thanks!  Yea, it was pretty good.  Got a few left overs that are going to make some really good sandwiches!

Oh my goodness.....:yahoo: Enough said.

In it goes......

Went to Sams today and picked up a 9.5# brisket flat for supper tomorrow night. Got it marinating with some Blacks brisket rub with a little extra black pepper, garlic and just a dash of cayenne. Pour in a can of beer and let it sit till morning. Plan on having it on the egg by 0600 for some...

The only thing keeping me from ordering this today, it's too close to Christmas and everybody always gets mad at for me not telling them what I want for Christmas and just buying it myself.  Well, guess what?  They won't have that problem this year.  This is, for sure, on my list.  Now I just...

Does anybody have any experience or knowledge about this unit.  I am very intrigued by this.  It would give me the ability to monitor my cook while I'm at work.  My office is about 10 minutes from my house and always before, I would just run to the house to check on things, most of the time for...