re: OT - Big Green Egg

I wash the wings off and pat them dry and send them to the fridge to dry for about a hour. Indirect @300, mayo for a binder, season (salt, pepper, Holy Voodoo), lay out flat and smoke. Flip after 45minutes or so, go another 45. Then the last 30 minutes or so I pile up and melt plats of butter all over and drizzle with hot sauce. Flip the pile a couple times doing this butter/sauce mix. Pull off and let rest for 10 minutes or so.

I've seen people now using seasoned flour or baking powder and swear by it for crispness.

My neighbor brines them in a apple juice brine with about a dozen sliced jalapenos for 24 hours and then dries them out and uses the baking powder method. I admit, they are pretty good.

The only issue I have had with my pellet grill is that the auger underneath the hopper that feeds the pellets into the grill can get stopped up requiring you to take things apart to free the auger. LINK If the auger us unable to move freely then it will not feed pellets into the grill’s firebox. My advice would be to keep this part of the grill as dry as is possible so that the pellets and that portion of the grill remain dry. Of course if you can keep the whole unit stored in a dry place that is even better.

I do not know whether your charcoal grill would have a similar issue—most likely not because I doubt charcoal would get gooey like pellets.

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Tan lines

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That's the one that first put the hook in me. And led me to Rodeo.

Got a liitle spooked when I looked them up and saw the skinny jean hipster uniforms with standard-issue ironic mustaches. But, I really like their sound a lot.

Here’s a good one to play while muting the upside down world racial programming propaganda-mercials——-> LINK.....

Mute the halftime show:

Sincerely. What are the other up and coming bands from Athens these days?

LINK

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Just don't be a knucklehead and use lighter fluid in it, and pray the guy who owned it before you didn't either.

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I knew this but didn’t take into consideration the way the BGE is constructed.

My Step Dad gave me his large about 10 years ago. My mom bought it for a Christmas present in 1991 and they divorced a couple of years later. Had been cooked on maybe 10 times and stuck in the corner of the garage since.

I abandoned my charcoal grill and used it for everything over the next 7-8 months. One cold , damp night I was out of lump charcoal so I had the bright idea of using regular charcoal and fluid in my regular grill and shoveling it into the BGE once the fluid got hot. Got it up to 700 really quick and cooked some of the best steaks ever. The next morning I had spider Webb cracks everywhere.

I started reading and the consensus was that with the ceramic being porous, it would absorb water. Getting it to 700 so quickly caused the water to steam and cracked it. I rocked on another few years before they turned into breaks and I was out of commission.

We are going to get an XL soon for family events but it isn’t practical for the two of us as our regular grill. I looked into getting some refractory cement and repairing the old one still tucked away in the garage.

TL/DR; don’t get it too hot , too quickly when it’s cold and wet out.

go get some frozen corn on the cobb. rub heavily in butter the salt and pepper the shite out of em. wrap in thin sliced bacon. put on egg @ 325 till the bacon is done. you wont regret.

LINK

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bitemetechfans

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I just discovered your intel.

Please join us in the old grills &fat dogs disaster thread. We are starting a revolution and need fearless leaders like yourself

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go get some frozen corn on the cobb.

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Had some corn on the cob from the freezer Saturday with a couple of nice ribeye steaks. The corn was picked from our garden last summer and double wrapped in Saran Wrap and frozen. Tasted like fresh from the garden.