- Nov 25, 2014
- 2,020
- 50
For a very informative web site. This site was suggested by a member of a car forum I spend a lot of time on. I spent several days trying to set up an account at the forum that is linked to the BGE site and had no luck...decided to try here...should have just come here first.
I really would like to learn how to use the BGE the way it should be used. All we have ever used it for, up until now, was grilling burgers and steaks. Would love to learn how to make bacon, smoke ribs, briskets etc. Seems to me, that just like doing auto body work, prep is very important to the end result when it comes to smoking.
Neither my wife nor myself is a big fan of sauces. For me it is largely in part to all of the store bought stuff being just nothing but sugar. Suppose this is one of those things that we could do something about. We are are big fan of dry rubs, My wife is Mexican, so it is no surprise that she like things a bit more lively in the spice department. Awhile back an Uncle gave her some dried chiles. from Mexico. Ernie ground them up, added a bit of salt/pepper/garlic....best damn rub we ever had. Sadly we used it all and she has never made it again.
One of the potential problems I see coming down the shoot for us is the fact that we do not agree on when a piece of beef is done. I like it with a bit of pink in it with a bit of blood....she on te other hand thinks that grey is the right color....and it should be just this side of shoe leather.
Again, Thank You for a great web site....
I really would like to learn how to use the BGE the way it should be used. All we have ever used it for, up until now, was grilling burgers and steaks. Would love to learn how to make bacon, smoke ribs, briskets etc. Seems to me, that just like doing auto body work, prep is very important to the end result when it comes to smoking.
Neither my wife nor myself is a big fan of sauces. For me it is largely in part to all of the store bought stuff being just nothing but sugar. Suppose this is one of those things that we could do something about. We are are big fan of dry rubs, My wife is Mexican, so it is no surprise that she like things a bit more lively in the spice department. Awhile back an Uncle gave her some dried chiles. from Mexico. Ernie ground them up, added a bit of salt/pepper/garlic....best damn rub we ever had. Sadly we used it all and she has never made it again.
One of the potential problems I see coming down the shoot for us is the fact that we do not agree on when a piece of beef is done. I like it with a bit of pink in it with a bit of blood....she on te other hand thinks that grey is the right color....and it should be just this side of shoe leather.
Again, Thank You for a great web site....
