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  • mad max beyond eggdome, Scroll down this page til you see the title "Techniques for Restoring an old Cast-Iron Skillet" and see if you can find something tht works. Bottom line, your pot will need to be reseasoned, but it will cook again for sure, S…
  • SSN686, Looking great Jay!!!
  • Peggy,I've had one for a couple of years. It's 2 pieces, looks good if you like the BGE color and finish, handles high temps well. Anything else?
  • mad max beyond eggdome, very cool Max. Congrats, Scott
  • HolySmokes, This not a direct answer, but may help in the winging it process:[p]Sweet & Hot Sausage Stuffed Bell Peppers [p] 6 small orange bell peppers 3 sweet italian sausages, casing removed 2 cups white rice, slightly underdone …
  • Richard, To me, cooking burgers on the egg is not so easy. I have gone to cooking them indirect at 350-400. That keeps the fat from hitting the coals and making nasty smoke. It also emphasizes the small amount of mesquite that I smoke them with.[p]I…
    in Prime Burger Comment by Borders May 2006
  • Pick, I like eye of round. Read my post below as well.
  • CJ, Next time, try this method to keep your Egg cool, then finish your jerky in the oven at 155. I do the same, but I finish mine in a dehydrator:[p]Cold smoking on the egg I'm using this to smoke anything @ low temps. Take a 2-3 pound coffee can…
  • dixielanddelights, I'm probably late on this. Spanish Macks are great for making fish spread. Slow smoke, indirect until firm with a fruitwood of your choice. With a big mack that should take 3-4 hours. Shred the mackeral and sample some. My lat…
  • Midnight Smoker,I go for 165. Scott
  • SSN686, very cool. What a great project. I'm sure we'll see many pics of the kitchen in full swing. Scott
  • HolySmokes, Do many people up there have chimneas of any kind? Florida is full of them. It's not better than a campfire, or really even as good as a campfire. It's just a convenient way to play with fire when you don't have a pit or something else. …
    in BGE Chiminea Comment by Borders May 2006
  • Wardster, I like RhumandJerk's idea. I started out w/sand, and now it's a combo of sand and ash. By the way, I like burning hickory and mesquite chunks in mine. If you buy it right, it's cheaper than buying firewood, and builds a great smelling fire…
    in BGE Chiminea Comment by Borders May 2006
  • JKeats,I'm using this to smoke anything @ low temps. Take a 3 pound coffee can and cut the top and bottom out. Clean out the egg. Set the can on top of the grid where the ashes fall through. Fill the can about 1/2 way with lump. Light the lump and l…
  • fishlessman, what better time to experiment with a little salmon jerky? If you're interested, email me. Scott
  • currdog, Hey, maybe we're growing up......Nahhhhhhhhhhh! Cheers, Scott
  • JQuinn, [p]1) Dizzy Pig Cow Lick on all Beef(after a balsamic vinegar splash) 2) Dizzy Pig Jamaican Fire Walk or Swamp Venom on chicken wings (tonight baby) 3) Ken Stone's EZ Life Rub on stuffed peppers and mushrooms. Awesome flavor and aroma. 4)…
  • memphis10c, Everyone loves this one at my house. I buy one or 2 bags of pre-cut slaw. I really like the Dole Tri color. Mix 1/2 jar of Marie's cole slaw dressing (per bag of slaw)and splash with Rice Wine Vinegar to your taste. add Black pepper to y…
  • The Naked Whiz, I'm a bit of a hypocrite, but the first step is admitting it. Although I have 3 Rutland gaskets on my eggs, I'm skeered to reheat in Foodsaver bags in the microwave. Boiling doesn't bother me, but I'm afraid the microvave will heat t…
  • Chubby, I've gotta say, I thought of you when he broke that thing out. Have a good one, Scott
  • BlueSmoke, And this was my contribution--Dr Chicken's Double Smoked Ham. This recipe turned a cheap Publix ham into a great ham. Great stuff, but that lamb was the hit.

  • BlueSmoke, What could possibly top that? How about my bro in law, preparing the whole thing for us and cooking it over here on my small egg! What a great dish. It was the best lamb I've ever eaten. Here's a pic of him brazing it before the cook. …

  • Ed in TX, I don't need 2 eggs, but I have 4. [p]If you get another large, then you'll have exactly twice as much of everything that you have now. If you frequently find yourself needing quite a bit more space, then getting a large for a bargain make…
  • HolySmokes, You're on 'fire'. Scott
  • John , Correction-- www.dizzypigbbq.com
  • John , Congrats. For almost bottomless advice and ideas, tap in to www.nakedwhiz.com and dizzpigbbq.com. [p]As for steaks, I do ribeyes for me and filets for my wife. We share, and it's all good. Get some thick ones and try the T-Rex method on the …
  • Jwirlwind, The leaner, drier and saltier it is, the longer it will last outside of the fridge. The fridge increases even more. Airtight packaging like food savers increase even more. [p]I foodsaver mine into small packages and it keeps out of the fr…
    in Beef jerky Comment by Borders April 2006
  • Wardster, Explain to your friends that timing is everything. Tonight was the tenderloin's night. Sorry, but it had to be cooked and enjoyed. They'll still appreciate tomorrow night's wings.[p]Or maybe you should listen to stike and Chubby! Scott
  • Grillnut at Norcross Ace, Thanks. I tried the liquid smoke, not for health reasons, but out of necessity one day. it works great.
  • Howard, You can make some really tasty mustard or collard greens the way I do it, and still keep them relatively healthy. [p]Saute about 1/2 an onion in your pot in olive oil. Add some water to cool down the pot, then add your washed and shredded gr…
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