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Everything posted by untateve

  1. I didn't know you were here.

  2. Today...It's on!

    I have 15 lbs of baby back ribs, purchased from my best friend, the local butcher. The rub went on yesterday. The Egg, lump charcoal, and cherry wood are ready. About 5 hours of low and slow, indirect cooking on the Egg--followed by an hour of light mopping with my smoked onion bbq sauce. Snacks include home-made onion dip, chili dip, stuffed mushrooms (herbs and cheese), and jalepeno poppers (along with chips, pretzels, etc.) Sides include home made mac and cheese, home made baked beans, and some vegetable dishes that people are bringing over. Dessert, I made a cheese cake and my wife made her famous, no flour, chocolate tort. Two televisions with direct TV football package and ales aplenty. And the Gators beat the vols last night. sigh...Life is good.
  3. Today...It's on!

    There are Eggs all over the country.
  4. Today...It's on!

    nice meal this evening. I always wonder if everyone is enjoying a feast as much as me. It was nice when, at the end of the evening, a couple of the guys spontaneously asked if they could take home some of the left over ribs (I tend to make too much, just to make sure no one leaves hungry). Now, if only portis could go off...
  5. Today...It's on!

    http://www.biggreenegg.com/index.php?optio...4084f0da668615d all knowledge will be yours. somewhere on the site there's a place to type in your zip code to find the closest dealer.
  6. Today...It's on!

    You get real nice smoky flavor. I order wood chunks online as I prefer chunk to chips. You are correct on the plate setter--I allows for the indirect to slow cook the meat.
  7. Today...It's on!

    The Egg is a very heavy ceramic--it holds heat nicely. You have an adjustable vent on the bottom and one on the top. Because it is ceramic, in combination with the vents, it's very easy to control the temp. I've done low and slow from 180-190 degrees, to searing a steak at 800 degrees. I have cooked as long as 20 hours on one load. You can set up a regular and place another metal rack on top of that for direct cooking. It is also possible to set up indirect cooking with a plate setter. [Plate setter--think pizza stone with legs] Invert the plate setter and place the metal rack on top. That's the set up I'm using today with my ribs. under the metal rack, but on top of the plate setter is a water pan filled with apple juice. Right now, I've got the temp at 210 degrees and it will hold steady for hours until I adjust vents. I use lump charcoal and on long cooks (pork butt, ribs, etc), I mix in the wood I want within the lump. I think I answered all your questions. Any others? I'm always happy to talk about the Egg.
  8. Today...It's on!

    I think I'll try it this way next time and see if there's a difference.
  9. Today...It's on!

    membrane be gone.
  10. Today...It's on!

    I like to put the rub on the day before to allow it to get in the meat. There's only certain meats that I put a rub on, ribs being one of them. I put the rub on, wrap in saran wrap, and let them sit in the fridge over night.
  11. Gators / Vols

    Life is good.
  12. Gators / Vols

    I have a bias in this game as well. I've been a little concerned about our slow starts against wyoming and la tech and the number of special teams miscues. However, we've had two "preseason" games while the vols had a week off. I think that should work in our favor. There's also an excitement in Gainesville that I haven't seen in several years (I was at the La Tech game last week). Homefield will be a huge advantage. I give Florida a small advantage and pick them to win 20-17.
  13. 70's Show

    I couldn't vote. It depends on my mood.
  14. Weekly Blitz

    San Francisco +13.5 Miami +7.5 Dallas -5 New England -2 St. Louis +2.5
  15. pork bar b q

    Forgive him, for he knows not what he says. Teach him, and he will learn.
  16. pork bar b q

    Can't really help with the crockpot cooking method. I know of another method but it requires a different, more advanced cooking device, real lump charcoal, and hickory or perhaps cherry wood.
  17. My Crock Pot is bigger than your Crock Pot

    If you're going to get your credit card out and you wish to buy a smoker/grill, I recommend you purchase what God himself actually uses: http://www.biggreenegg.com/index.php?optio...ntpage&Itemid=1
  18. Best Food Network show

    I want to drive an ice pick into my brain everytime she laughs.
  19. Best Food Network show

    For me, it's not even close--Good Eats.
  20. King Of The Mountain

    st. louis rams
  21. Weekly Blitz

    I was hoping you'd do this again. WAS -4 DEN -4 NOS +5.5 STL -4 PHI -2.5
  22. Worst draft pick you've seen this yr.

    In my local: 1.04 - Brian Westbrook
  23. Explain Your Login Name!

    8 years ago, my niece was 2.
  24. Gates gets a warning

    When NFL owners guarantee player contracts, I will believe that no player should ever hold out. However, if a player has a career ending injury, he is cut from the team and no more $$. This is why when a player is being underpaid, I don't blame him for holding out for more $$. It's a two-way street.