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  • EggecutionerEggecutioner Posts: 628
    Smoked Signals,[p]Lechon Asado... I think I should make another one this weekend.[p]P1010355.jpg




  • Adrian B.Adrian B. Posts: 124
    mad max beyond eggdome,
    I love the use of the little green egg feets. :) That is a perfect way to keep the bottom of the bird from burning up. :)

  • nice pic jay. ..we love dessert on the egg. .. here's my peach/blueberry crisp. ..yummy stuff!!![p]DSCN0426.jpg
  • Gwen,
    Turds[p]many variations, but basic recipe is cored jalopeno, stuffed with cream cheese and some pulled pork (or sausage or other meat), wrapped in a piece of bacon and gilled on elevated grid (or even indirect) at around 300 - 350 degrees for about an hour. . ..i've done them with mild banana peppers stuffed with cream cheese and crabmeat. . .etc. .. but you get the idea. . ..

  • SSN686SSN686 Posts: 3,202
    Morning mad max beyond eggdome:[p]Thanks! I have done quite a few of your peach/blueberry crisps also. It is one of my favorites.[p]This is what is left of the one I did for this year's Florida EggFest. They devoured it before I could get the camera out![p]Crisp-EggFest.jpg[p]Have a GREAT (weight-losing) day!

    Have a GREAT day!


    Brandon, FL


  • Chef WilChef Wil Posts: 702
    <p />Grillicious,
    these were direct but now I do them indirect at a higher temp. 400 degrees indirect. Used the stand shown and added 3 leaning extra's.

  • Chef WilChef Wil Posts: 702
    it was full...........LOL
    Swayed them from left to right and spun the whole grill 1/4 turns every 1/2 hour.

  • SSN686,
    glad you like it. .. try it with apples sometime. . .but make sure you have a really clean fire as for some reason, apples pick up a lot more smoke than the peaches do. ..but its still really good (especially with vanilla ice cream on top). ..dang, now i want one!!!. .might have to reward myself this weekend. .heee

  • Chef WilChef Wil Posts: 702
    Smoked Signals,
    direct and bottom vent open about 1/2 way. Bottoms didn't burn because I was at about 275 degrees most of the time. When they tested done, I quartered 'em, sauced 'em, put 'em in a pan and covered 'em, placed in an ice chest and held 'em there for about 2 hours, served hot and moist. Skin wasn't crispy like I like them but they were not rubbery skinned either.

  • GrilliciousGrillicious Posts: 347
    Chef Wil,[p]Cool stand. Where can I get one? Gotta have it!
  • SandbaggerSandbagger Posts: 977
    Eggecutioner, What do you use to track and graph temps? Thanks Tom
  • GrilliciousGrillicious Posts: 347
    Gwen,[p]Mad Max explained it. But for future reference see TNW's glossary of terms at the link below.

  • GrilliciousGrillicious Posts: 347
    haywyre,[p]Less clicking leaves both hands free to mop the drool this is causing.
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