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New to the forum - long time egger

Just wanted to say hi to everyone.  I'm one of the longer-time eggers out there ... 18 years with my egg, and it's still going strong.  It's easily been one of the best purchases I ever made.

I used to belong to the forum way, way, way back when ... don't see any old timers' names that I remember (Char-woody and Cat come to mind), so I'm looking forward to meeting some new folks and making some new friends.

I'm also looking forward to sharing recipes here and there with folks and maybe a picture or two - as well as swapping stories. 

Scott in St. Louis




  • BOWHUNRBOWHUNR Posts: 1,482
    Let me be the first to say hello Scott.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • nolaeggheadnolaegghead Posts: 24,623
    Hi Scott, I'm looking forward to your sharing of experience.  Welcome to the forum.  There's some interesting cooking posted here - from sous vide to charcuterie.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • brianwdmnbrianwdmn Posts: 366
    Glad to have you with us Scott. Welcome!
    Marietta, East Cobb, GA
  • Dyal_SCDyal_SC Posts: 4,633
    Welcome back, Scott! :)
  • Welcome back Scott <:-P
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • lousubcaplousubcap Posts: 14,697

    @StlScott-welcome back.  I'm sure the forum has changed quite a bit in your absence. You may take look at as many of the more seasoned eggers still reside at that site.  I won't try to eggsplain how the separation occurred as it was a couple of years ago.

    Regardless, with 18 years of BGE eggsperience you could well be the most seasoned amongst the forum participants.  Glad you are back and share the wisdom.  "Judgement comes from experience, experience comes from poor judgement".

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • henapplehenapple Posts: 15,962
    Welcome... St Louis, using rockwood lump?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • StlScottStlScott Posts: 77

    Thanks, everyone, for the kind words and welcomes. 

    @Lousubcap, yep - the forum's changed quite a bit.  I'll head over to, as well.  Thanks for the headsup on that. 

    @Henapple, yes - I've been using Rockwood before it was cool to do so  ;)  I have seen mention in the forums of Ozark Oak; I've not tried that one, but will be putting it on my list.

    A quick perusal of the forum and recipes show that at least a couple people here and there have at least gotten some use out some of my old recipes.


  • finsterfinster Posts: 136
    Welcome back.  Just got back from Pittsburg where I went to PNC to catch a Bucs game.  Sorry
    MBGE in Charleston

  • smokesniffersmokesniffer Posts: 2,016
    Hi Scott. Welcome back. Will be waiting to hear and see some of your cooks. Hope you enjoy it here.

    Large, small, and a mini
  • radamoradamo Posts: 372
    Welcome back Scott. 
    Long Island, NY
  • JRWhiteeJRWhitee Posts: 3,935
    edited August 2013
    Hey Scott welcome back. Looking forward to some of your cooks.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • jaydub58jaydub58 Posts: 2,108
    Welcome back, Scott.
    John in the Willamette Valley of Oregon
  • six_eggsix_egg Posts: 904
    Welcome back.


    Texarkana, TX

  • RRPRRP Posts: 21,393
    Scott, I've been around just 13 years but C~W got run off years ago by JJ, if you remember him. BTW JJ passed away years ago.  C~W (Fred) set up shop on the Primo board, but dropped out of sight a couple years ago. Fred is OK, just doesn't cook or post much anymore he tells me via email. Cat dropped out of sight right after 9-11, though I hear she is fine - just too busy with her restaurant business. BTW this forum is not the old one and we still exist over there at
    L, M, S, Mini
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Welcome back.



    from SANTA CLARA, CA

  • StlScottStlScott Posts: 77

    @RRP, thank you for the update.  I'm sorry to hear about CW being run off ... but, I know there's always two sides to every story.  If you are still in contact with him, please tell him that Scott (used to be from Tampa) said hello.  Also sorry to hear about JJ's passing.  I could be wrong, but if he's the same person I'm thinking (strong personality, could talk your ear off), he called me a few times while I was still in Tampa to shoot the breeze and we picked each other's brains.  I came out ahead on that one ... as my brain isn't nearly as full  ;) 

    I was/am never into the politics and ego part of bbq - or talking bad about folks.  I appreciate what everyone brings to the table, and try to learn something from everyone.  If I've learned anything as I get older ... it's that I'm a work in progress.  I'm also not big on all the gadgets (not for lack of want - but I simply didn't know that BGE items had exploded the way they did).  My egg worked, so I didn't find myself in places that sold the eggs all that often.  Go figure.

    Let's do a quick run down ... original bands on the top/bottom, openers on the side ... my egg is an "off size" so most nests/accessories won't fit ... my bottom slider is just that, one slide - no screen ... and I've never owned anything even remotely like a DigiQ.  Having said that, that's number one on my list of gizmos to try out ... once I get my next egg.  I hope/plan on getting an XL to go with my large in the next six months or so. 

    Glad to hear Cat's catering business is doing well.  I always remember trying to get my ribs to come out as nice looking as hers.  Judging by what I've been seeing lately on the posts these days ... looks like the bar's been set even higher. 

    Now, I could be wrong about this, but I think you may have even emailed me some time back to talk about steak.  If so, then it's good being able to catch up with you.  Amazed to see that you're now a BGE cooking instructor.  Talk about a sweet gig.   Kudos to you.

    Really appreciating all the welcomes...and catching up.


  • RRPRRP Posts: 21,393
    Good memory, Scott! Our email exchange occurred on May 8, 2000. I still have a printed copy in my recipe notebook along with your submission entitled "Scott's Infamous Mustard Rubbed Steak". I wrote you to thank you and ask how you came about trying that method. Btw give me a couple minutes and I will initate a PM with my email as I can probably fill in some blanks about other eggers of that era.
    L, M, S, Mini
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • fishlessmanfishlessman Posts: 22,024
    ive been drooling for cats ribs, the junipers are loaded with berries this summer
    :D only been posting since about 2002 but pretty much read every old post back then. thats what i remember too back then, folks chasing people away, cw chased off to start the primo forum up, chet changed his name to greendriver and eventually left etc
  • StlScottStlScott Posts: 77

    Laughing ... I'm surprised that recipe for steak had legs and stayed around for a bit.  Having said that, I still cook that way - something about the mustard acting as an emulsifier and keeping things that have nothing to do with one another .... and combining them into one. 

    I just dropped you an email, Ron - thanks for the PM.



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