The trick is to smoke the meat and not make the meat smoke
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April 2015

There's a New Charcoal in Town

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Pardon my painful paraphrasing of the line from Western movies: “Look out, there is a new sheriff in town”. There is indeed a new charcoal in town, it is called Ranch-T and I am rather excited about it. You can blame the western sounding name of this charcoal for my bad pun. I was lucky enough to get to try and test some pre-release sample bags and i was quite impressed with the performance. It is being rolled out to market starting this past week, and will be available in small quantities to start. This blog will describe my experiences using the pre-release bags of this new lump charcoal and where it is intended to fit in the marketplace. Read More...
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Baking & Eggs-Part 2

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PART 1 of this blog discussed some of the theories about why the Big Green Egg can be a better oven than your indoor oven. Reality is never quite as cut and dried as theories make it sound. Part 2 of this blog will discuss some real world situations and how they might impact your decision about whether to use your indoor oven or your Big green Egg. I will take some of the theoretical advantages of the Big Green Egg, or other kamado cookers, and discuss how they play out in the real world. I will also cut to the chase here and say with very very few exceptions, all my baking is done on my Big Green Egg. Even when it is near 0 F (-18C). The truth of this can be demonstrated by the fact last September I picked up a third Large Big Green Egg. which I use exclusively for baking related tasks. I never use smoking woods in it and I leave it setup with a second Adjustable Rig configured for indirect baking, Read More...
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Baking & Eggs-Part 1

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Lately my use of one of my Big Green Eggs for baking has come up in conversation quite a bit. It has been a combination of factors: I am baking more, I recently added a pit controller for my baking Egg and sometimes people at the food stores try to figure out what I am making based on what I am buying. But however it comes up, there are typically two main reactions and the occasional third one. Many folks think I may just be a bit crazy, particularly in the winter. I mean why leave the comforts of a warm Kitchen when there is a perfectly good oven there. The second reaction is surprise followed by interest when I explain my reasons. Once in a while I will run into a situation where the person knows the benefits of using a Big Green Egg or other Kamado style cooker. They know exactly of what I speak. I thought I might write this blog entry on Baking on a Big Green Egg (or other Kamado grill). In Part 1 I will discuss the big picture reasons why the Kamado style cooker can be better for baking than an indoor oven. In PART 2, I will talk about my experiences baking on my Egg. I will discuss both the benefits as well as the few disadvantage I have found. But if you own a Kamado style grill, you owe it to yourself to attempt baking on it. Read More...
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