Recent content by Ernie D

You can use about anything. The crouton Idea just gives a good crunch and some salt. My next batch will be with greek yogurt in the egg wash and panko crumbs.

Huge fan of Costco ribs. Sometimes, I cut some of the meat off the thick end and use it for tasters during the cook. They really are great quality. If anybody doesn't like them, just tell them you paid three times as much and got them from a local meat market.

I treat my rib sauce like chicken wing sauce. I make it way to tart, way too sweet, and a little bit too spicy. I Heat it up, and right before I brush it on the ribs... remove from heat and throw in unsalted butter, stirring it into the sauce till melted. It mellows out the sugars, heat, and...

Not sure if anybody else is doing this, but there is a backyard bbq comp near St. Louis, MO in St. Charles. It is being hosted by grillinfools.com I was in it last year and it was a lot of fun. There are 3 categories: Appetizers, Chicken, and Ribs. $100 for each category winner, $500 for...

Great Job! You guys did great. Looked like fun.

I'm a weed burner guy too. I use a pile of kingsford with some lump charcoal on top, and torch it for a couple of minutes. It is ready to cook in 5-10 minutes. I leave the cooking grate on so that it heats while I light the coals too.

I often dry off the surface of my food before grilling... It can help with even browning... A lot of it depends on the cut of meat and the fire. As long as the grates are brushed clean, my food doesn't usually stick. Just try not to touch it too soon... Once the char properly develops, it's...

I would cook 'em hot in the oven.... Over 400, but 450 might make the breading black before the shrooms cook inside. I think I just talked myself into 425 degrees..... Final answer: 425!

Great assessment, Bob. I totally agree. That steak looked beautiful. Great marbling.

Great Job!!! A lot of people just cook large quantities without puttting in all the love.... It looks like EVERY one of those chickens was cooked nicely... That makes all the difference. That's why you didn't have any left. I bet folks will talk about those birds till next time.

I'm anxious to see how the color and texture are affected. Can't wait!

Thank you for posting these recipes... Those mac's blew my mind... I bet they are really good with that home brew!

I am convinced there is a HUGE difference compared to cooking on a wok inside. I never would have thought so until I started using the discada for more and more cooks. Outdoors, you can use a lot more heat.... Ignoring the massive amounts of steam and fumes that would stink up your house for...

I was going to post the exact same question, Jeff. They look like they would work just fine. I like the idea of the griddle section on the Craycort 4-piece design. It is a great way to simulate a plancha.... But, for the price, I could buy a separate cast iron plate. Please post if anybody...

Glad you like them, Rich.... Any tips or modifications to the proportions or ingredients in the recipe? Let me know if you have any good ideas.