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jimfastcar
Posts: 88
Hello
Have been on the site for a couple of weeks awaiting ability to post
New Egg owner (actually taking delivery next week), but almost finished building a table
Learning a lot here, and hope to contribute in future
Live in Oakville, Ontario - a satellite city of Toronto
Comments
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What's the first cook gona be?
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Probably simple, like direct steak
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Welcome!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Welcome to our world. Enjoy the ride.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks all
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Welcome. Glad to have more on board.
XLBGE, LBGE
Fernandina Beach, FL
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You will love the egg and this forum! Welcome.Louisville, GA - 2 Large BGE's
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jimfastcar said:Probably simple, like direct steakLBGE with a massive wish listAthens, Ga.
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Welcome, Bienvenue! Always room in the asylum for another Canuck.... You are just downwind (generally) from @Little_Steven, on a clear summer night you can probably smell one of his multiple eggs cooking away.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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dpittard said:jimfastcar said:Probably simple, like direct steakGreen egg, dead animal and alcohol. The "Boro".. TN
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welcome to the BGE cult. Decoder ring is optional, apron is not.1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.
"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
Albert Einstein -
Welcome from a Oklahoma Egghead here. Looking forward to more posts.We like pictures and documenting your cooks are a great way to remember what you would or wouldn't do the next time around to make your food even better. Almost every post somebody can learn something from, either a recipe, technique, or tip it all makes us better eggheads!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Welcome aboard-Kool-Aid consumption is a personal choice. Enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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henapple said:try reverse sear. i find thicker steaks are easier. indirect, 250 low and slow. i shoot for 100-110 degrees..remove steaks and loosley cover with foil or set out. remove the place setter and let it roll, no top and vent wide open. at 600 i put them back on till 130-135...thermapen is a must. pull and set uncovered for 5 minutes...try itLBGE with a massive wish listAthens, Ga.
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