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  #1041  
Old 12-18-2016, 09:47 PM
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Originally Posted by CantRepeat View Post
The end result, I still have the smokey taste lingering.
You're killing me!
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  #1042  
Old 12-19-2016, 09:05 PM
ted shred ted shred is offline
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I have never tried this method. it looks interesting. Although I have always boiled sausages briefly
before finishing them on the grill.
I think I will try this sometime.
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  #1043  
Old 12-20-2016, 12:10 AM
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Originally Posted by ted shred View Post
I have never tried this method. it looks interesting. Although I have always boiled sausages briefly
before finishing them on the grill.
I think I will try this sometime.
Boiling ribs before you grill them is sacrilegious. I guarantee if you try this method you won't go back!!
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  #1044  
Old 12-21-2016, 10:45 PM
ted shred ted shred is offline
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I would never boil ribs, but I know a guy who boils his in Dr.Pepper before he grills them. Ive never got to try them .
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  #1045  
Old 12-22-2016, 07:48 AM
bigmac bigmac is offline
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Quote:
Originally Posted by ted shred View Post
I have never tried this method. it looks interesting. Although I have always boiled sausages briefly
before finishing them on the grill.
I think I will try this sometime.
I've always boiled bratwurst in beer with onions and peppers, then once they hit 160 degrees, brown them on the grill.
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  #1046  
Old 12-22-2016, 08:10 AM
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Originally Posted by bigmac View Post
I've always boiled bratwurst in beer with onions and peppers, then once they hit 160 degrees, brown them on the grill.
Sounds damn tasty too.

Do you make your bratwurst or purchase?
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"Heavy" beer is for wine drinkers that are too embarrassed to drink wine in front of their buddies. "Light" beer is a drinkin' man's beer!
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  #1047  
Old 12-22-2016, 08:26 AM
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Originally Posted by CantRepeat View Post
Sounds damn tasty too.

Do you make your bratwurst or purchase?
There's a great meat market here. I can't make brats that even come close to theirs. Plus..my wife would veto the necessary equipment for sausage-making. We have a sort of moratorium on new cooking equipment, apparently.
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  #1048  
Old 12-22-2016, 08:38 AM
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There's a great meat market here. I can't make brats that even come close to theirs. Plus..my wife would veto the necessary equipment for sausage-making. We have a sort of moratorium on new cooking equipment, apparently.

Hate it when that happens!!!
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  #1049  
Old 01-08-2017, 09:51 AM
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My only issue with the BGE is getting enough smoke flavor. On my offset stick burner I only used wood. No coal or chunks. What I've been doing with the egg is using chunks I cut down from old pile of oak. I put between 3 to 6 large chunks depending on what the cook time will be. I'm just not getting the same smoke profile that I got with my stick burner.
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  #1050  
Old 01-08-2017, 10:00 AM
bigmac bigmac is offline
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The Big Green Egg is only a mediocre smoker, but it does meet my needs. It does ok if you cook low and slow, but IME it's hard to keep the fire consistent when you get down the the 250-275 range. I only use wood chunks. Apple or Cherry, and Jack Daniels and McIlhenny's barrel chunks.

For steaks, I only use the BGE for searing as the last step of sous vide cooking...only way I do steaks these days. Temp to 700 degrees, throw on the wood chunks, 30-60 seconds on a side. Good smoke flavor.
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Last edited by bigmac; 01-08-2017 at 11:03 AM.
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