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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.

Most people think that you push the peel into the oven then sharply pull back. What happens when you do that is the front leading edge of the dough hits the stone and usually buckles when it grips the stone. Next time load the peel into the oven and sharply pull the peel backwards instead.

Coming soon!!!!!

I read a study that the older a cheese is the less lactose is in it. My wife cannot fathom a scoop of sour cream, firm cheeses she can tolerate with a Lactose pill, hard cheeses rarely cause an issue.

Just looked at my suppliers and I can get AA brisket for $6.53 cad which is about $4.75 usd

What @indaswamp said. When I make my garlic cheddar Jalapeno sticks, or sausage or kielbasa, I use a dehydrated Jalapeno and just soak in enough water to make them plump again. If there is any residual liquid maybe a 1/2 tsp taht goes in too. Save some money and use Old or extra old cheddar vs...

Got a dozen coming out of cure at noon ish when I get home from work. on the smoker tomorrow. Next batch Im going to use a Tahiti Lime Pepper mix in the brine.

If I could afford a GT3, all those watches would be gold.