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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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<blockquote data-quote="08mojo" data-source="post: 16542951" data-attributes="member: 132915"><p>I love these types of comments, as some people put way too much thought into it. I have been using a Big Green Egg for 10+ years now, and always get great results. </p><p></p><ol> <li data-xf-list-type="ol">It's not rocket science. Gadgets are nice, but absolutely not needed (and yes, I have 2 pit controllers but haven't used them in quite some time).</li> <li data-xf-list-type="ol">If you do get one gadget: get a nice meat thermometer.</li> <li data-xf-list-type="ol">Use any charcoal as long as it is hardwood and not briquettes. I've spent anywhere from $10 - $35 for the same size bag of charcoal. They all burn and they all work. I've never had issues with small chunks, they cook just like the big ones.</li> <li data-xf-list-type="ol">If you maintain the temperature of the grill at 225ish degrees for one hour, it will stay around that temperature until you move the vents.</li> <li data-xf-list-type="ol">My stones look like shit, but they still work great. I do a high temp clean maybe once a year, other than that I scrape off the stones and move on. Also, I prefer to leave aluminum foil out of cook as much as possible--stuff is not good for you.</li> <li data-xf-list-type="ol"> It doesn't matter if it comes from a supermarket or butcher. A good cut of meat is a good cut, and a bad cut of meet is bad--regardless of who you bought it from.. Learn how to spot a good vs bad.</li> </ol></blockquote><p></p>
[QUOTE="08mojo, post: 16542951, member: 132915"] I love these types of comments, as some people put way too much thought into it. I have been using a Big Green Egg for 10+ years now, and always get great results. [LIST=1] [*]It's not rocket science. Gadgets are nice, but absolutely not needed (and yes, I have 2 pit controllers but haven't used them in quite some time). [*]If you do get one gadget: get a nice meat thermometer. [*]Use any charcoal as long as it is hardwood and not briquettes. I've spent anywhere from $10 - $35 for the same size bag of charcoal. They all burn and they all work. I've never had issues with small chunks, they cook just like the big ones. [*]If you maintain the temperature of the grill at 225ish degrees for one hour, it will stay around that temperature until you move the vents. [*]My stones look like shit, but they still work great. I do a high temp clean maybe once a year, other than that I scrape off the stones and move on. Also, I prefer to leave aluminum foil out of cook as much as possible--stuff is not good for you. [*] It doesn't matter if it comes from a supermarket or butcher. A good cut of meat is a good cut, and a bad cut of meet is bad--regardless of who you bought it from.. Learn how to spot a good vs bad. [/LIST] [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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