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Name:   lakngulf - Email Member
Subject:   OK, Chef Mack
Date:   2/11/2012 8:43:36 AM (updated 2/11/2012 8:51:02 AM)

7:37 this morning.  And I think these are legal on UEM's diet




Name:   Mack - Email Member
Subject:   OK, Chef Mack
Date:   2/11/2012 9:11:32 AM

Beautiful!! Come on Spring.



Name:   lakngulf - Email Member
Subject:   OK, Chef Mack
Date:   2/11/2012 12:31:24 PM


3 1/2 hours later.  I know you are not supposed to look, but I had to.





Name:   Mack - Email Member
Subject:   OK, Chef Mack
Date:   2/11/2012 4:31:30 PM

 Special rub? and I don't see any hi-tech temp probes sticking out.



Name:   lakngulf - Email Member
Subject:   OK, Chef Mack
Date:   2/11/2012 5:08:02 PM

Dixie Dirt.  And I don't do high tech.  Ol' timer thermometer and a taste every now and then.



Name:   Mack - Email Member
Subject:   Take Special Notice!!!!
Date:   2/11/2012 7:04:29 PM

I have not asked for the recipe for Dixie Dirt. I have not asked what time dinner is served. I have not made a "crack" about what your raw roasts resembled at the zoo in Primates.
Ahhh crap. What is Dixie Dirt??



Name:   lakngulf - Email Member
Subject:   Take Special Notice!!!!
Date:   2/11/2012 7:55:29 PM

I am pretty sure that I learned about it on this forum.  Instructions say to "Rub generously on your butt and cook slow"

Dixie Dirt
P.O. Box 391
Andalusia, AL  36420
334 222-7789

www.hilltopmeatcompany.com

Click on Boston Butts.  Their pictures look better than mine




Name:   Ulysses E. McGill - Email Member
Subject:   OK, Chef Mack
Date:   2/12/2012 10:22:54 AM

Lookin' good! I don't use electronics either ML and I'm with you on the sip and peek method. BTW, I just got up out here in Albuquerque and you've gone and made me hungry; time to shower up and look for some authentic southwestern food before I head into work.



Name:   BigFoot - Email Member
Subject:   OK, Chef Mack
Date:   2/13/2012 9:58:18 AM (updated 2/13/2012 9:59:08 AM)


...ahhhh mannn...first the daffodils...now with the butts...definitely bringing me out of the winter doldrums...now where  are my credit cards and the BGE store....



Name:   lakngulf - Email Member
Subject:   OK, Chef Mack
Date:   2/13/2012 10:12:59 AM

Yes, you will need "credit cards", as in plural.  I bought mine back in 1996 before they were cool.  I also got the medium and would recommend at least the large to everyone who's looking. 



Name:   Mack - Email Member
Subject:   Does the BGE use a Water Pan>>>
Date:   2/13/2012 7:51:42 PM

for moisture during low and slow cooking? Could not see one from your photos.



Name:   Zman - Email Member
Subject:   Does the BGE use a Water Pan>>>
Date:   2/13/2012 10:19:06 PM

I use a water pan when I am doing low and slow.  Catches the fat for use in other recipes.  I have a source for a pan that excels what the BGE folks sell... round and fits in the setter perfectly.  This source also has a grate that comes up to the rim of the egg, which makes pizza crust handling much easier.



Name:   Zman - Email Member
Subject:   OK, Chef Mack
Date:   2/13/2012 10:20:40 PM

Ditto large.  Perfect size for me.



Name:   Ulysses E. McGill - Email Member
Subject:   Does the BGE use a Water Pan>>>
Date:   2/13/2012 11:19:58 PM

I use one all the time for smoking and slow cooking.....it's just a 12" round x one inch deep aluminum pan (with handles) that we bought at the Children's Harbor thrift shop for 50 cents. Works great.



Name:   Ulysses E. McGill - Email Member
Subject:   OK, Chef Mack
Date:   2/13/2012 11:34:05 PM

I have a Large and an Extra Large. I prefer the XL even if I'm cooking something that would fit on the large because of the extra area for circulation. That said, they all get the job done and are all great cooking appliances. The XL will use more coal if that's a defining issue. If you will always be cooking smaller portions, a medium or large will be fine.



Name:   lakngulf - Email Member
Subject:   Does the BGE use a Water Pan>>>
Date:   2/14/2012 8:07:26 AM (updated 2/14/2012 8:11:52 AM)

I have gone both ways.  The butts sit on a square grate that is just the right size.  Before I got the plate setter I would put a shallow pan with water right on the BGE grate and the butts on top of that. The pan is an old fry pan that I took the handle off of.

Now with the plate setter, the BGE grate is out, the setter lets sit on the fire wall frame, and the butts (on the square grate) sit on the plate.

I think I like the no water method the best  (1) I like the outside when using this method (2)  there is always that part that sorta sticks to the square grate when I pull the butts off.  That is the best part.






Name:   roswellric - Email Member
Subject:   Does the BGE use a Water Pan>>>
Date:   2/15/2012 9:58:35 AM

I use a rectangular pan and most of the time little or no water for slow cooking. It catches the fat drippings. I buy my pans in bulk at Sams. Pretty cheap per pan.





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