Greetings from Maryland

Discussion in 'Roll Call' started by wkearney99, Aug 28, 2014.

  1. I've an XL Big Green Egg, along with an ancient Weber gas grill.  

    I've had the BGE for about 2 months now and have had excellent results with it.  I've used it as both a smoker and as a direct-heat grill.  With great results every time, thus far.

    The winners keep coming.  Two pork shoulders have delivered excellent pulled pork.  Several racks of ribs and a number of sauces have let our friends weigh in on what styles they prefer (evenly split across several styles!).  Smoked fish has been quite popular.  Swordfish and Chilean sea bass being top contenders, with tuna being fairly far back.  Smoke a chicken and know it'll take a much more robust brining next time.

    Found this site searching for smoked chilean sea bass and was delighted the advice lead to an excellent meal.

    I'm from Baltimore originally, and want to get around to trying a 'pit beef' sometime in the near future.  Can't quite find that reliably around here in Bethesda.
  2. Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.   

    Gary S
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. Welcome from San Diego.  You will find this is a great place to hang out!!

  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Welcome aboard!! If I smell put beef in the breeze I'll know who to blame!
  6. In the past I've done Thanksgiving turkeys in an outdoor deep fryer.  I've typically done 3 birds that day, and then usually another two the day after.  The peanut oil's not cheap but it's good for doing about 5 birds before there are any flavor issues.  But now that I've got the BGE I'm considering doing the bird on it this year.  It won't be as quick as the oil but could be an interesting alternative.  

    That and a bit less of an 'adventure' than dealing with 3 gallons of hot oil, out in the backyard cold....

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