The trick is to smoke the meat and not make the meat smoke
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Grilling Tip

Creating a Cooking Log

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I recently updated the cooking log for my horizontal barrel smoker and turned it into a version customized to suit my Big Green Egg. I posted a picture of my log from the prime ribI made on Christmas Day on the Egghead forum. The purpose wasn’t to talk about the log itself, but to get a question answered regarding some temperature weirdness I’d observed. Several folks contacted me via private messages to ask questions about the log file itself. It has been a while since I wrote a blog entry about KEEPING A COOKING LOG and there was enough interest in it that I decided I would write about how I made the Cooking Log itself. Read More...
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Temperature Probe Issues

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apI am afraid I have Egg on my face. Not Big Green Egg, but my problem did occur when I was using the Big Green Egg to cook my Standing Rib Roast low and slow. The problem was definitely not with the Egg, but with the user of the Egg-Me. I figured I’d post the cause and effects of my problem, so that other Egg users won’t make the same mistake. The problem I created could also happen in similar but different ways on other grills too, so it might be worth a read even if you don’t own a Big Green Egg. Read More...
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Dry Run

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I have always been a big advocate of doing dry runs for my cooks. This is particularly true when I'm making something I haven't done before, or using a technique I've never used before. Now you would think that as my experience has increased, my number of dry runs would decrease. This is somewhat true, but there're still good reasons for doing dry runs. I will let a recent cook, where I made cedar plank burgers and cedar planked steak fries serve as an example of the benefits of a dry run. I will go step-by-step through the various parts of the cook and point out where the dry run helped me out during both the original practice run cook and final version 1 week later. After looking at my example, I think you'll see there are many beneficial reasons for trying out some meals ahead of time. Read More...
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F-I-R-E !!!

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This blog entry details a recent cook where several old lessons were reinforced and it basically marked the difference between success and total failure. The items being cooked were CEDAR PLANKED BURGERS & CEDAR PLANKED STEAK FRIES and the burgers came within mere seconds of being lost to flames. Read More...
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Paella Pointers

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I've been making grilled paellas for three years now and have been getting quite good at it, if I do say so myself. Recently, I've been on a run where I've made three paellas in a row and this coming weekend will mark number four in a row. But just because you've gotten good at something, doesn't mean there isn't more to learn. So with this blog entry I'm in a pass along some of the things I've picked up about making grilled paellas that may help others to get better results. I think I'll write it in the form of a Do’s and Don'ts list. Read More...
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