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The other day I tried a recipe from Dr.BBQ's book Slow Fire, two patties with stuff in the middle, smoked for 1 1/2 hours at 240 degrees approx. I wanted them done ahead of time. When they were done I put them in a pan off the heat with a thin sauce top and bottom to hold for an hour, turned once or twice, and put them back on the pit just before serving to warm them up.
The tip I want to share here is the holding in the thin sauce. The meat seemed to soak it up.
Also about the rolls. Well Ray suggested onion rolls and I had some. You would think heavy duty wold be best, but these were Pepperidge Farm I had around that had been squished kind of flat and dense. Less bread proportion to meat but solid was key. Barely toasted.
About the cooking times and temp. I adapted the recipe in the book to the Big Green Egg cooking direct way above the normal grate height. Indirect as the recipe says is great too and the original repice says 2 hours.
Anyway people liked the food. M.A.
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