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  • fishlessman, So about an hour and a half per pound. Do you think it would be less for a smaller brisket? Thanks Wino
  • StormyDog, I second Nature Boy's recipe. Do it all the time. Our freinds all request it when I ask what they want off the egg. Try it you will love it. Thanks again Chris. Wino
  • BBQBluesStringer, Got mine on Friday too. Going to do some meatloaf with it. Looking forward to the smell of "sweet smoke" Wino
  • RhumAndJerk, Tabasco wood chips? Did you make these or buy them. You have me very intrigued. Doing Mad Max’s crab cakes myself with a soy ginger sauce. Corn on the cob to complete the meal. Enjoy those ribs. Wino
    in Ha Ha … Comment by Wino July 2005
  • DobieDad, Thanks. That is basically the recipe I found on the internet. It did not call for the fish sauce but I have some in the fringe and am going to play around with it. I am the same way about fooling around and not measuring. As far as wi…
  • Nature Boy, Ok now you have me thinking. Found a good one online, but thinking of modifying it with your caramelizing of the onions. You named two of my favorite things Dijon mustard and horseradish. Will have to have two sauces now. Speaking o…
  • NickT, No problem. Someday they will catch on. Need to stock all five sizes. Good luck Wino
  • NickT, Have you tried the dealer locater on the BGE home page? Saw one in Tarzana other than BBQG. Good luck Wino
  • Lawn Ranger, Thanks. Looking forward to Sunday dinner already. Tonight it is Woo's Shrooms and seared Tuna. Wino
  • Lawn Ranger, I am waiting with baited breath…or is that baited taste buds Wino
  • mad max beyond eggdome, Is that a raised grid? Going to give them a try this weekend. Wino
  • sigmore, Went with the eye of round. Getting ready to mix up some Gfw river city marinade. Sunday will be a great day to sit on the deck drink some cold ones and smell that jerky cook low and slow. Wino
  • Mark Backer, Been thinking about that. Now I am thinking of starting it around 1 am. That way I can be sure that is done in plenty of time. Put it in the cooler around 1 pm, then start drinking. I will be using the WGC I got from you. Again a …
  • Nature Boy, Thanks Chris. I got it at Whole Foods so I know it is Select. I was looking at the recipe on your web page for advice. That is what led me to look for time advice here. Need to run over to BGE and pick up some Cow Lick for it. I am…
  • Chet, I rubbed them today and wrapped in plastic for an overnight in the fridge. Then I use GFW’s 3-1-1.5 at 250. Will go on around 12:30 and will be ready in time for the game. Wino
  • Nature Boy, As you call them on your DP site” Lambsicles” are a must. I pick up 4 racks at Costco and spend an hour or two french trimming them. Then into a foodsaver so I always have Lambsickles when I need them. Thanks for the recipe. Wino
  • Nature Boy, I have always followed your recipe to a T and have had eggsellent results other than the burning bones. What temp do you do the sear? I do it at Trex temp. Is this too much? Wino
  • FatBack, No ribs for six months has really sucked. But the wife likes the new frame and gives it quite a work out. Some things are worth sacrificing for. Besides when I told her I was doing ribs, she got a big wicked smile. It is going to be a g…
  • Curious T, My wife says my best cook on the egg is always rack of lamb. If you are following Nature Boys recipe, it is marinated in oil. That combined with any left over fat on the bones always catches fire. Had the same experience, only it was …
  • FatBack, First year put on 20 lbs. Last six months took 50 lbs off for a net of -30 lbs. You do not have to eat like crap with the egg. The egg works well for dieting. I am going to treat myself to some ribs for the game. First ribs in six mon…
  • Mark Backer, Yes they have. Had my large for a year and half and been getting the Dizzy Pig since the beginning. I only live 10 minuets from BGE so I am lucky enough to pop in all the time and pick up all of my egg needs. Yes they are moving to …
    in BGE Store Comment by Wino January 2005
  • greeneggonmyface, Yes 140 is where you want to be for nice and pink. Did Dizzy Pig Rack of Lamb on New Years night, pulled it at 140 in a word.....perfect. Wino
    in Lamb temp Comment by Wino January 2005
  • RRP, How do you do it. Time, Temp., direct or indirect? Thanks Wino
  • WooDoggies, Yes what is for lunch. Will be down there around noon to restock on lump and DP rubs and see what the good Dr. has on the grill. Looking forward to meeting you Dr. Wino
  • Nature Boy, Doing a recipe out of the July Bon Appetit Q issue. Seared Tuna Steaks with Wasabi Green Onion Mayonnaise. If all goes well will post it. By the way what DP rub would you do with seared tuna? Almost beer thirty. Wino
  • KevinH, Been there done that with out a glove. The smell of burning hair is so sweet. LOL Wino
  • Nature Boy, That is what I love about this forum, quick helpful answers. Would you do it on the raised grid or drop it low over the lava? Thanks Chris Beers while cooking and wine with the tuna Wino
  • Chef Wil, In a word……INCREDIBLE. 61/2 hours direct worked like a charm. My guests always have loved when I do dinner for them on the egg. This took the egg to new heights in there minds. I think I have one of them convinced to finally make the …
  • Chef Wil, One question about the cook. Where did you take the internal temp. In the stuffing or slide the prob into the thickest part of the meat? Thanks Wino
  • one more suggestion, You did mention the raised grid. I have had great success using Elder Wards fire building rules. I think I will use your method of direct for this cook. No sense deviating from the master. Cannot wait to show this one off t…
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