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Home Brew Forums > Food and Beverage > Cooking & Pairing > St. Louis Style Ribs
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Old 01-13-2008, 12:08 AM   #31
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Quote:
Originally Posted by paulthenurse
I like the egg but it makes my BBQ seem sort of ghetto..



But there is NO argueing with results...



I've cooked a whole case of St Louis ribs on her at once and they came out perfect. I open her up every few houirs and move the racks around for more even cooking.

PTN

Holy **** Batman!!! a whole fU&*ing pig!! That is way cool.
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Old 01-13-2008, 02:17 PM   #32
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It makes me CRAZY when I get ribs at a restaurant and they leave the membrane on the ribs. CRAZY!!

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Old 01-13-2008, 02:50 PM   #33
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On the Big Green Egg prices:

Big Green Egg

I use a Weber Bullet Smoker, but considered the Big Green Egg. May get one and try it one of these days.

Rick

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Old 01-13-2008, 05:04 PM   #34
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What is it about these egg grills that makes them worth all that money

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Old 01-13-2008, 05:11 PM   #35
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Quote:
Originally Posted by bobjenkins79
What is it about these egg grills that makes them worth all that money
I'm told by a fellow I know that owns one, plus from reading in the BBQ newsgroup (alt.food.barbecue) that they hold temperature very well (i.e., very stable). Another brand I've heard does so as well is the Komodo:

http://www.kamado.com/Description.htm

Stable temperature is critical to good barbecue. I figured, at least for now, the difference between those and my Weber could be spent on meat.

Rick
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Old 01-13-2008, 08:04 PM   #36
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at least for now, the difference between those and my Weber could be spent on meat.

Rick
My thoughts exactly. A buddy of mine gave me some plans to build a smoker out of one of those old-style metal trash cans. It's be really cool as a novelty, but by the time you buy the trash can, the heat plate, the grill, and all the other BS, it's actually more expensive than just getting an el cheapo style smoker. I guess I'll stick w/ the Brinkmann til I hit the lottery.

bob
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