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  • Thanks to everyone who responded. Posted inquiry and then left for a couple of days. I will definitely take a picture and learn to post picture after the cook.
  • Tim,[p]Some of us have eggs built into tables and never cover them up. I have had mine uncovered for at least 8 years (Maryland) -- look like new. Not to worry!
  • Dimple's Mom,[p]I agree. I have made this several times and it is quite a hearty dish.[p]Paulette
  • Spring Chicken,[p]Got it! Thanks.
    in HGTV Comment by PRobinson June 2007
  • Lawn Ranger,[p]Is "Sweet Chipolte" a sauce or is there a recipe? Thanks.
  • MrsAZRP,[p]I use canned peaches from Costco/BJs/Sams. I drain in colander, but put in bowl immediately so as not to drain all the juice. Yes, I use a top crust cut into strips and criss-crossed (lattice?). Hope you receive this response in time. …
  • Celtic Wolf,[p]Boy is this forum awesome! I purchased the XL in Waldorf at the eggfest, including the plate-setter. Have not used it, but will this weekend. I had no idea that the plate-setter was designed to fit between the firebox and fire-ring…
  • Allyen,[p]It is available, and it is an add-on. I think I paid about $60 in Waldorf, MD. It is a fairly new item so don't let your local distributor tell you it does not exist. You just might have to order from the Mothership.
  • mad max beyond eggdome,[p]Well, now I know why Sydney is so cute! The better-half?
  • BBQ Bob Trudnak,[p]Thanks for sharing, since I was one of the ones begging. Since the Eastern Market burned recently (lost my source of sausages) I guess I will have to try my hand with home-made ones. This recipe is the best incentive I could hav…
  • Wise One,[p]It was great meeting you and Don as well as others whom I had not met. My sister enjoyed Wess' lesson on removing the membrane from ribs (She has not used her egg yet - new house). Let us know when Don purchases his second egg --- as h…
  • ccrider,[p]I ordered my online from "Hasty-Bake".
  • New Bob,[p]I a female egger from the DC area. Have not been able to attend Eggtoberfest, however, I have gone to several Eggfest in Waldorf, including cooking at last two. Have 4 eggs (2 large, 1 small, 1 mini) and lots of friend-eggers from the F…
  • Gwen,[p]I don't like extremely hot, you can get almost no heat if you remove all of the seeds and the spine (white inside part). I use cream cheese, pulled pork (leftovers) and wrap in bacon. They are awesome.
    in ABTs Comment by PRobinson July 2005
  • Lawn Ranger,[p]I don't usually post, too busy reading and trying all of the recipes. However, when I discovered this forum, my barbecuing took on new life! Today, I did Elder Ward's bisket (perfect), Wa-Wa Wings (awesome) and jalepeno corn bread. …
  • The Naked Whiz,[p]Thanks.
  • ThrRoff,[p]It compensates for the lack of a "platesetter" for the small which could be used for "indirect" cooking. Also, it allows for direct cooking a bit further from the fire then placing the grill rack directly on the fire-ring. I have used bo…
  • Saucy Sue,[p]I agree! Sally described Wess' method at Waldorf to me also, and I tried it Sunday. While it may have not been the "best" for some, it was absolutely the best I have ever cooked or eaten. Fellow eggers sure make us look good!
  • aka mr. Earl,[p]I must try your salt-crusted fish (sea-trout?). I don't quite remember everything you said, however, Bobby-Q gave me the basics of the cook last night. Maybe I will get close.
  • mad max beyond eggdome,[p]That's funny, considering that I made the same mistake last year on my "trial" one. But once I used only lump, everything was perfect.
  • aka mr. Earl,[p]Thanks. Next year I plan to make two.
  • mad max beyond eggdome,[p]Boy was it good! Glad to get the recipe (again), I knew I would not remember. Thanks. See you next year.
  • Smokey J,[p]Thanks!! Glad that I didn't have to beg (smiles). I will be trying this on Saturday. See you next year. After last weekend, this one will be "lonely".
  • QBabe,[p]As promised, I will post all three recipes tonight. Look in the "new recipes" under "seafood" and "deserts". Looking forward to seeing you next eggfest. [p]
  • Bobby-Q,[p]Thanks for the help. I will try it this weekend. Hope to see you at the next eggfest.
  • Saucey Sue,[p]This was my third eggfest and I felt the same way my first time. Very hesitant to attend alone! However, Nature Boy was the first egger to "befriend" me and I felt right at home every since. I have enjoyed cooking the last two years…
  • RRP,[p]Thanks. I did realize that it was in the BGE recipe book, which I have in a binder. You saved me the trouble.
  • RRP,[p]I have been reading (and salivating) about "Vadalia Onion Pie" for several days now, hoping that someone would post the recipe. Can someone please re-post the recipe and take me out of my misery? Thanks.
  • nikkig,[p]Thanks. I was hoping you were online.
  • Jim,[p]I went all the way down the string of messages hoping to find one which stated the temperature to cook ABTs. Can you tell me? Indirect or direct? 250 degrees? Thanks.
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