Another new eggite

Unknown · May 2006

New Medium BGE owner. Started out in safe mode by cooking a couple of chicken chests. Low risk, low cost first effort. Without doubt, some of the best ever to adorn my plate. Unique taste, quite delicious. Heady with success, I procured a couple of boneless prime rib steaks. A little sprinkle of Durkee's Steak Dust, salt and pepper. 2 minutes, then 2 minutes, then 15 minutes rest in some foil. Over the top. No restaurant does it this good, IMO. The BGE has been everything it's cracked up to be. Really have gleaned a lot of useful info from this forum. Thanks to all for your unselfish contributions for rookies like myself.

thirdeye · May 2006

Robert Mininger,[p] to the neighborhood. Your fare will just get better & better.[p]~thirdeye~

Sirtom · May 2006

Robert Mininger,
welcome! I'm a fellow medium egg owner going on 1 year. Your life will never be the same! Have fun and enjoy your egg. Post often, ask any questions and post pictures of your food creations! Tonight its porterhouse steaks and vadalia onions on the egg for our 4th wedding aniversary! take care, Tom

Unknown · May 2006

Robert Mininger,[p]Please don't use the word "cracked" when talking about a ceramic cooker.... LOL[p]Howard

Sundown · May 2006

Robert Mininger,
You'll NEVER buy a rub form the supermarket once you've tried Dizzy Pig Rubs. Jeeze, I sound like a commercial don't I?
[ul][li]To the Home of the Dizzy Pig[/ul]

Luke Bizzy · May 2006

Sundown,
DP is high on my list of what to get next. Will scour around here for a store that carries it, or check my Egg dealer, and if not, will order it.[p]Thanks

Haggis · May 2006

Luke Bizzy,[p]You are unlikely to find it in any store, unfortunately. Order it direct from Chris and you'll have it in a couple days -- he's amazingly quick on orders unless you hit him when he's out of town.

Luke Bizzy · May 2006

Haggis,
Thanks for the heads-up on that. Will direct order.[p]Thanks

Another new eggite

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