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| My weapon of choice
is the Big Green Egg. Quite simply, I love it. It does have
several weaknesses. First, it is not easily transportable like
other smokers. It would be difficult to bring an Egg to a
tailgate, for example. Second, the Egg is fragile - I cracked the
top bringing the Egg over to Bermuda. Well, actually, I blame my
cabbie, and worse yet, I think he did so in the last twenty feet
of the journey. Third, I think that the ash buildup in the egg
builds up in places you can't get to unless you take out the
firebox to clean it up. Lastly, the cooking area isn't the
largest. But this is a small price to pay for a tool that creates
the most succulent BBQ ever. |
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| On the question of
whether to pull the membrane off of ribs: it depends. I don't
have a strong view on this, one way or the other. I love the taste
of membrane, so getting rid of it is not necessarily a good thing.
But not removing the membrane makes it tougher for the ribs to be
seasoned from both sides. And, not removing the membrane makes it
tougher for the ribs to fall off. Arguably, this is not a good
thing. I've had ribs fall apart on the Egg from being too tender
and succulent that the bones fall off |
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| Gas or charcoal? Are
you stupid? That is not a question worth considering. The question
worth considering is wood vs. charcoal. In that question, I
default to charcoal, simply because I am unable to BBQ with wood
as of now. |
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Wood chunks or wood chips? I think it
depends on how long you are smoking for. If you are smoking for a
short period, wood chips are fine. If for longer periods, wood
chunks are the way to go - or even a combination of the two.
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