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jsmoto01
Posts: 13
Just wanted to say that the Egg ROCKS!!!!! I'm in the Coast Guard stationed in alaska and today we had a Chili cook off morale event. Usually I don't enter these events but decided to do so. I fired up the egg and put together a pretty basic recipe and cooked up some chili. When I showed up I was kinda a worried because some of the stuff I saw looked pretty good. There was some mountain goat chili, moose chili, and some rabbit. Low and behold the delicious smokey flavored chili the Egg produced blew the rest of the competition away and I am happy to say I got first place. All I was asked was " How did you get that smokey flavor?" All I said was the Big Green Egg. This is by far the best and coolest thing I have bought in years.
Comments
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RickyBobby?? Just joking @jsmoto01. Glad you love it and most of all thank-you for your service!! Keep on egg'in!!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
The Big Green Egg...it goes to "eleven".
-SMITTY
from SANTA CLARA, CA
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+1 on ""It goes to 11"" !!!!! Maybe 12......
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Congrats on the cook-off, and again thanks for your service. You guy's have a tough job.Opelika, Alabama
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congrats on the win. what lump did u use and did u add any chips during the cook?XL owner in Wichita, KS
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Thanks for the service! Chili is great off the egg"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Congrats! Now I want chili.
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Only negative is whenever I enter a chili contest everyone that knows me can tell which is mine by the egg flavor.
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Very nice! Congrats on your win.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nice win! I have yet to do chili on the egg. It's definitely on the list...NW IOWA
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Quick question ~ Nobody mentions temps when cooking with their Dutch ovens on the Eggs; what temps are you folks settling in @ when doing the soups, stews, and chillis? Kinda curious.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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We try to stay in mid 300's indirect. Lid off to get smoke, lid on to simmer.
-SMITTY
from SANTA CLARA, CA
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I do 350F for Peach Cobbler in DO.
Donnie
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!
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