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  • Richard, Cook it with the head on.....rub with olive oil, lemon juice, garlic, salt, and tuck your favorite fresh herb inside. Doesn't take long to cook fish, depends on how thick it is.
  • Kermit, As a matter of fact, I went looking for one two days ago and only could find the 550 model, so I'm going again today to try for the 1050 model. Thanks for the suggestion!
  • MickeyT, I still can't get the damn things round. What's so funny about that? Seriously, I pull and pull and roll and roll and that doggone dough just goes boiiiiing back together. I wish someone would do a video on how to pull pizza dough real…
  • KennyG, What a great setting!
  • Steve-O, It was direct. Dud just laid it on the grill and turned it a couple of times.
  • Shelby, Hi Mr. Shelby, My husband is just now cutting what was left into two pieces for our twin daughters. Lord, lord, it was so good we're still talking about it. No way it could have been that good cooked in or on anything else other than the…
  • Nature Boy, Our family is getting together today too and we are going to put on an 18.8 lb. standing rib shortly......on the Egg, of course. We will have baked potatoes, salad, tomato aspic, roasted onions, and sourdough bread......oh, and horsera…
  • Johnny Reb, Just read your post; I am 61 years old and it is 12:30 p.m. and have just read your is in the bedroom and I read what you had to say about the onion. My husband almost fell out of bed laughing! Said he had heard ab…
    in Onion Comment by Gloria December 2002
  • Banker John, I tried to play the video on the website you suggested but I can't get Windows Media Player to run it. Drat. Wish I knew more about this darn computer!
    in pizza Comment by Gloria December 2002
  • greytgreymom, Lots of Yellowtail wine........and some Dizzy Pig rubs.
  • Banker John, I totally agree with you on the bread machine. But what I wish I could learn is how to roll out the pizza dough to where it is really, really thin, like the pizza crusts in Italy. When I try to stretch mine and/or roll it out it just…
    in pizza Comment by Gloria December 2002
  • RRP, Did a 20-pound turkey at 325 for 4 hr 55 min. Rubbed it with olive oil, salt, pepper, lemon; stuck the lemon rinds and an onion inside the bird. Cooked it on a rack sitting in a throwaway aluminum pan. It was practically falling off the bon…
  • KennyG, Zatarains just can't be beat. I'm not even from Nawlins but have used this seasoning for years and years. And yes, it is good with the boiled potatoes, kielbasa, corn, and shrimp.......all cooked together. Haven't tried this on the Egg b…
  • Taste Bud, The pix of the trout on the egg are great; however, PLEASE leave the heads on and cook them whole. Don't know why, but the flavor seems to be much better this way. I guess I like them this way because we had to die for trout in Italy a…
  • Spring Chicken, I love it.....just wish I looked as good as that bird!!!!
  • BlueSmoke, The suggestions already posted are great, but fresh Mozzarello must be added. I just found some at our Publix grocery from Italy and it is the real McCoy.......made from buffalo milk.
  • cward, We do l 1/2 inch porterhouse or t-bones. Salt and coarsely-ground black pepper pressed into each side and then grill 3-3-2. When we bring them in, we slice them in thick slices, drizzle an extra-virgin olive oil over the slices and then se…
  • Mop, Do I have to "brine" the turkey? Not sure I would have a large enough container to do this in. Thanks for the good info.
  • sprinter, I will chime in and say that the salt-packed anchovies are tops. Your recipe sounded great. We use a coarsely ground black pepper. Question: Did you cook the 2 inch steaks at 550 and then shut the Egg down and let it "dwell"? The thi…
  • Gloria, Meant to say 600 and it looks like 500 is all she is gonna do tonight. But we are hungry and so are going to throw the lamb chops on anyhow. Still would like some comments.
  • Porkchop, We were in Italy last fall and in a hilltown restaurant in Liguria, we had a small lamb leg roasted over an open fire; in fact, it was propped up with the fire behind it and it was cooked like this. We watched it cook as we had our antip…
  • sprinter, Do give the lemon juice a try; it is delicious on the steak. When we do this, we slice it in thick slices, drizzle plain, good olive oil over and then let each person squeeze his/her lemon over their portion/ We only use salt and coarse…
  • Gloria, Thanks for all your help people on the turkey breast. I was gone with my daughter to buy her a new car and when we returned, there was enough left to make us a sandwich! Everybody said it was the best they had ever eaten. When my husband…
  • Gloria, Thanks guys for the help on the frog legs; can't wait to try them. As to the ham, this will be a fresh ham, not a cured one. I/m thinking that we will need to do it kinda like a Boston Butt????
  • WudEyeDoo, I try to use Hungarian paprika and can get it from a local market that buys in bulk and re-packages. Others may disagree but I have found that it is used mostly for color as even the best doesn't have a very pronounced flavor. Here in …
    in Paprika Comment by Gloria August 2002
  • spongebob, We have had our Egg only for several months but have done three or four butts and they have all been the very best tasting pork we have ever done. We use a dry rub, the last one with The Naked Whiz's rub. I usually throw in whatever ch…
  • Nature Boy, A fantastic picture......but why would you want to go camping in such COLD weather? I think that I would have the Egg iside the tent with me!!!
  • Bully, We also like ribs with only a little resistance and we do cook long and slow on them. A piece of aluminum foil crease down the middle and laid on top of the ribs will preserve the juiciness. I learned this when I cooked my first turkey....…
  • rays, Thanky, thanky, thanky!!!!! Can't wait to try them.
  • Chuck, I would love the photos. Have you ever eaten one of the eggs whole, just smoked? Bet they would be good with a cold beer?????
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