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cast iron grate

December 15, 2014, 6:23 pm
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My cast iron grate broke last night with no real force applied to it. I have been reading about the custom steel grates, my questions are do they give as good grill marks, do they clean easier, are they more sturdy and where would I look to get one, even a custom one.  Thanks in advance!


Rich
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Tapatalk?

March 31, 2011, 4:39 am
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Please consider activating tapatalk, a smartphone app for forums. It costs the forum nothing and is a great app that makes forum viewing much easier on an iPhone.

Thanks
Ken
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is it my computer or a forum problem?

December 26, 2014, 10:51 am
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The emoticons aren't showing up the same or as they used to.

What do you see with this one? :))

It is supposed to be a big tooth filled grin, at least that is how it shows when selecting it and how I used to see it.

But now on the forum I see a different but kinda normal smiley face followed by a close parenthesis.

Is anyone else seeing emoticons differently than they used to?
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KC Strip vs NY Strip

December 27, 2014, 1:41 pm
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I guess this has been bothering me for awhile, so I guess I have to vent a little. I notice that most people on the forum call the strip loin steak a New York strip steak and I guess that is because it sounds better. The thing is the original name was the Kansas City Strip , because that's what the butchers in the stock yards called it, but Chefs in New York decided it couldn't sell a steak there called a KC strip. They are basically the same cit from what I have read. I know its what you have gotten used to calling it, but being from Kansas City it bugs me a little bit. If I ever go to New York again I will order it as a Kansas City Strip just to see their reaction. It is one of my favorite cuts, because to me its between a fillet and a ribeye. I like to buy t-bones because the wife like the fillet and I like the strip. What are your thoughts. I am not asking anyone to change I am just just wondering if anyone alse knows the history about it. On a sad note the last old steak house (Gloden Ox) where the old stock yards used to be has closed its doors after 64 years of business. What a shame.
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Pizza Stone Storage

January 1, 2015, 10:06 am
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I got a pizza stone for my XL and a deep dish pizza stone and all my storage is an open SS prep cart or patio box right now. Is it ok to just let the stones sit out in the weather? I think the big pizza stone is ok, but the not the deep dish. What are your thought's? Planning on building some kind of cabinet or outdoor kitchen this spring.
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ChefAlarm

January 8, 2015, 6:22 am
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I received a ChefAarm from Thermoworks over the holidays. After 4 cooks at different temperatures and conditions the unit works great. The construction is commercial.The monitor is bright, the alarm is loud,probe and wire are heavy duty.I would highly recommend is fairly priced unit at  $ 52.David
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Saving post

January 7, 2015, 6:43 pm
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How does one save a post? So I find a post with good suggestions on setting up for a cook or a recipe that I like. How do I save that so I can find it easily in the future?
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Social Connection in Profile Setting

January 17, 2015, 8:12 am
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Newbie here, are the Facebook and Twitter functions still available in the Profile Settings. I see them as options but when I try to connect I'm getting the errors below on a blank page. 

For Facebook I get:
{
   "error": {
      "message": "Missing client_id parameter.",
      "type": "OAuthException",
      "code": 101
   }
}

For Twitter I get:
Failed to validate oauth signature and token
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Temp Issue

January 19, 2015, 9:01 am
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I BBQ'd some pork tenderloins yesterday. I set the lower and top vents to get around 400 degrees. But, I noticed that my temp were running low, about 275/300 degrees. The only way get the temp up was to almost fully open the vents. I've never experienced this problem before. Before cooking I cleaned out the ash box and made sure no vent holes were blocked. 
Any ideas? 
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Low/Slow - Lighting the Fire

January 21, 2015, 7:58 am
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I have been experimenting with low/slow cooks on the large BGE. I need some advice on "lighting the fire".  Does it really help to light a small fire on top of the coals rather than the bottom?  I have problems keeping the pit temp at 220, usually I fight to keep it at 250.  Could my problem be something as simple as I'm starting the fire improperly? Thanks for you advice or other links you can refer me to.  

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Venison Loin

January 25, 2015, 11:22 am
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I have a 2 lb venison loin. Any good recipe ideas????
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Transporting Egg

January 28, 2015, 9:36 am
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How do folks transport their Eggs to an Eggfeast ?
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BGE Plate Setter or Kamado Joe Heat Deflector?

January 30, 2015, 5:25 am
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Just bought myself a Large BGE and have purchased a plate setter but haven't pulled it out of the box yet. I have been doing some reading online and it looks like  there are some people who prefer to use the Kamado Joe heat deflector along with their divide and conquer grill grate because of the direct heat zones in the BGE plate setter.

Will the Kamado Joe heat deflector fit in a LGBGE? and does anyone have any thoughts or experience on using the Kamado Joe heat deflector instead of the plate setter?
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will not get above 550 degrees

February 3, 2015, 1:14 pm
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I've had my large Egg three years and purchased primarily to grill good steaks.  Initially, it would reach 700 degrees without a problem and I would have to be very careful when burping it.  For the last 18 months, I can not get it over 550 degrees. Here is what I have done.

Used recommended actual charcoal.

Taken everything out, cleaned it, and put back together...twice

Given it the dollar bill test........actually it is hard to pull the dollar out, so, it must be sealed. 

Tried different amounts  of charcoal thinking I'm plugging up the vent holes.

Cussed a lot.

Any suggestions on keeping charcoal dry. I put in the garage off the cement and covered.

Need help and suggestions.


tommy

 

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BGE Must Have Accessories

February 5, 2015, 7:10 pm
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Just bought my LBGE last week and have picked up a few accessories/tools. Latest purchase is the Maverick ET-733 Thermometer and I'm currently looking for the Kamado Joe Divide and Conquer system for the egg.

I was wondering what are some of the must have accessories that you guys use with your BGE?
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Chicken Cordon Turkey Bacon anyone?

February 8, 2015, 4:50 pm
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I'm not sure what to call it, but we made it! Maybe it should just be called stuffed chicken? 

Anyway, we had some boneless chicken chicken breasts that we wanted to get cooked up tonight and I was looking for something a little different to do with them. I stumbled upon this recipe from the forum: https://griffinsgrub.wordpress.com/2012/08/09/grilled-chicken-cordon-bleu/

BUT, I only had turkey bacon, dijon mustard and some colby cheese. So, off we went. I threw on some smoked paprika, garlic powder and onion powder with some S&P on the outside and threw them on around 425. Took about 20-25 minutes. 

They came out pretty good! I wish I had brined though. But we got started late and I didn't have time to brine. It wasn't real moist. I also don't have a meat tenderizer (now added to the list) so I just butterflied the chicken and folded it all in. I also improvised with some skewers for toothpicks. Worked perfect. 

The flavor was great and SWMBO loved it, so we're calling it a win and planning for new adventures down the road for stuffing more boneless chicken. 

Any other suggestions for stuffed chicken out there? 
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Corned Beef

February 12, 2015, 10:59 am
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Lump consumption

February 10, 2015, 7:46 pm
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I know there are endless variables to this question but on an average cook how much lump do you think you use? I'm tying to figure out if I am using more lump than I should/need.
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Emoticon tips

February 20, 2015, 1:07 pm
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I think @NPHuskerFL mentioned this in another thread but I just thought I would add it again.  Since the latest update there are only a few emoticons.  However, if you type a : then you will see a drop down list with more.  There is no way to scroll the drop down, but if you just type letters then it will filter based on what you type. It still takes some guess work but you can just run through the alphabet to see what is available.  

For example- :rock_on: 

Note I typed :ro, then selected rock_on.  
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Beer can chicken

March 2, 2015, 8:08 am
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can you fit a beer can chicken on a med.  egg?
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