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HungryMan
About
- Username
- HungryMan
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- Posts
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I answered last week and explained I screwed up. I thought it was one of the Sunshine Eggfest pre-orders. My fault. I made them and planned on sending them this afternoon or in the AM. I had them in my car and was at work. But you received the Payp…
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Good to see Stike back.
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With my fishing skills I can be called Fishless
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Wayne. If you ever see this. Thank you for the past work.
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I like on the old forum, page 1 you can see all the posts for the past day or two. Then decide what I want to read. now I will not read as many because I don't want to click the tab 15 times to go through the pages. Also not knowing who is respon…
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Just seeing if this works. Or did I post in the wrong spot?
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I once had PF Chang's frozen stuff. It was good.
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I love the pictures. What a view!
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That explains it. I think Richard is a great guy. He would do anything for you. I have had his bologna. Personally I don't think even the magical EGG can make it taste good. But I'm not a snob and have no issues with what other people eat. No L…
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I will be coming over for a dinner like that. The baby is well dressed.
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Finally a use for Skyline Chili. Put it on the Loney. They both rank about the same in quality. IMHO
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Maybe someone can explain the obsession with "Loney" for me. I just know it as garbage meat. I like to think I have a good sense of humor. What am I missing here?
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Looks great! What part of FL are you in?
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I like that idea, and would would be willing to pay a bit.
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I used Fischer & Wieser Mango Ginger Habanero Sauce one time. It was really good a little different from the typcal
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I like the 50/50 also. But I also like the Carnivore very much. I like to switch them out along with others. That way it's always new and I don't get board. But Carnivore and 50/50 is my go to sauce.
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I was 10. I still have a bunch of magazines and special edition for the moon walk. I collected them and wrapped them up. I wonder if they have any value.
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only if he was in tampa. got a line of people who would do it
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I agree with Mickey. One spot with a flame thrower.
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The deal sealer is it's "Well seasoned".
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Without reading the other posts. i would say the steak was not as good quality as you think. It's cooked perfect.
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I don't believe a XL can go that long and hardly have any burned lump.
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I'm no expert, but I would think for a cook that long, it used whay to much lump. I'm guessing that's a medium or small.
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Do anything except what Ripnem says. He always calls me with egg problems. He also cheats with his golf game.
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You just mad my point. That was funny. You are one that really adds good stuff to the forum.
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You pretty much nailed it. I make sure the ash is cleaned out pretty good. Add fresh lump to the top of the fire ring and start it. Pretty simple. I imagine there is a much more complicated way to do it, but I don't know what it is.
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It was good, thanks. The next one in line is the big porterhouse.
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Wess, I believe it. In florida on a hot day I can maintain 350 without lighthing the egg. I have cooked many steaks without any lump in my mini.
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we can heat age it on the way.
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I took it out of the bag after the pic. I had one Drybag left, but not big enough. I dried it in open air. It was done in this refrig. He cut it up before I got there to ake a pic of the chunk of meat.