The trick is to smoke the meat and not make the meat smoke
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Lessons Learned

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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Wok Talk - It's All About the Seasoning

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This blog entry will stress the importance and rewards realized from properly seasoning your wok from the perspective of a former skeptic. That former skeptic would be me of course and I was dead wrong. So if you are a newbie wokker like me, please read on and you will learn from the former skeptic that there really is something to all that talk of seasoning your wok and the rewards in store from you if you do. Read More...
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Wok Talk - Hitting a Comfort Zone

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This blog will cover some of the initial discoveries I’ve made dipping my toes into wokking waters. I have reached an initial comfort level far quicker than I ever expected and I have been extremely happy with every wok cook I’ve done so far. Now before you think I feel like I am some sort of expert, that is far from the truth. I am just sharing what I have learned so far and I am well aware I still have LOTS to learn. Since it is more general knowledge than Big Green Egg specific, I will not include it in my series of Big Green Egg blogs. There will be a small amount of BGE specific info, but most of this will apply to wokking on a grill. 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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A Recipe for Failure

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An alternate title for this blog entry/rant could be: “When Bad Things Happen to Good Recipes.” I’m going to talk about the all too frequent mistakes found in cookbooks and group them by types. Now before I get on a roll here let me get something straight. I may be critical of some mistakes I’ve found in recipes and call them out in this blog, but I am in no way trying to claim I am somehow superior to the folks who write the genuinely great recipes I’ve used to grill and smoke the food on this site. I have the utmost respect for these fine folks. On my best day they could run rings around me without their breaking a sweat. But they are human, as are their editors, proof-readers and all the other folks it takes to write and publish a cookbook. As well all know humans make misteaks (bad spelling intended). Read More...
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