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Small table update

ric3677ric3677 Posts: 278
edited 7:48PM in EggHead Forum
I finally got the small table done and this is how it turned out.


And this is what we had for dinner


The larger ones are made here in Great Falls, they are called beer baron and this particular ones have jalapeno and cheese........Tasty.

Have a great evening.



  • BrocBroc Posts: 1,398
    Spiffy! :laugh:

    Suggest putting spacers [feet] under your Egg -- My brick cracked apart :( and the heat penetrated and started my deck afire. :ohmy: Fortunately, I was right there, had a set of winter gloves, :silly: and lifted :pinch: my very hot Medium aside and saved the day. :woohoo:

    I didn't get a medal, though. :angry:

    Good Luck!

    ~ Broc
  • egretegret Posts: 4,107
    Good Lord, son! Are those ice cubes in your wine?? :blush: :lol: :woohoo:
  • Cpt'n CookCpt'n Cook Posts: 1,917
    White wine with sausages? Nice little table though.
  • MickeyMickey Posts: 18,644
    like your idea of the mat on the bottom, will do that this weekend
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • What I'd like to know is how to get my initial on the inside of my egg? :unsure: :lol:

    Nice job and don't let anybody tease you about the ice in your wine (sometimes a man's gotta do what a man's gotta do).

    Jim T.
    Vallejo, CA egger
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Hey, see above, I ate tofu last night. Some of us don't have an issue about things like Tofu, quiche, ice in wine etc. We are secure in our masclinity.
  • ThrRoffThrRoff Posts: 169

    Is that Great Fall, VA? I am in Gaithersburg and have been looking every where for a table like that. Where did you get it? Thanks.

  • ric3677ric3677 Posts: 278
    No that be Great Falls MT. And in answer to the white wine, I prefer Red but the big toe with the GOUT doesn't that have had gout know what I am talking about. I have always liked my wine ice cold, but I can drink it without, just not as much ;)
    As far as the feet under the stone. I have the exact settup under the large which generates more heat and no problems. I think what it amounts to is how you use your egg. I am not into the long searing temps for steaks, just the low slow, and my patio is concrete, not too worried about it going up in smoke. :) I made everything to hold up the granite, got a friend who is into that so, a little swap and I had the top. The cart is a Sams, but I do think I will drill the shelf that holds the egg.

  • ric3677ric3677 Posts: 278
    You lifted a medium by yourself? Wow!
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