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  • I'm in Austin and have had no problem leaving lump out for any period. I've got two eggs so lump can sit in one weeks at a time and no problem.[p]My wife is like yours in that she doesn't want to mess with the charcoal to start anything. What I do …
  • Chuck/Tx,[p]You're making it too hard. I make the kids quesadillas everytime we grill up some fajitas (which is often). I do it direct on the grill, which is usually raised if I've been doing chicken fajitas. Also around 350-375. Once the cheese me…
  • The two you mentioned are among my favorites. I'm a huge jerk fan (or maybe just jerk depending on when you ask my wife), and really like the DP version. As good as any I've had. [p]The Raging River is great on everything.
    in Dizzy Pig Rubs Comment by cbs July 2006
  • Gary,[p]We had a medium for the last four or five years that generally did okay for my family of 2 adults and 2 small kids. However, we just added a large to the stable in May. The extra surface is a bigger difference than you think, and you'll fi…
  • Chuck/Tx,[p]I just cook quesadillas on the regular grate. They come out great.[p]CBS in Austin
  • Michele,[p]It's hard to know without knowing your info. I've got a family of four (kids 6 & 3). We have had a medium for a bunch of years, and it has generally done the trick. However, when we've had get togethers I had to supplement the gril…
  • toomsdpt, Depending on the size, that is potentially too long.[p]Pork tenderloin is a great cook because it's so darn easy and quick. But watch the temperature close. I'd pull it at 145 (or 150 at the highest) and let it sit a few minutes. It wi…
    in Pork Tenderloin. Comment by cbs May 2006
  • Car Wash Mike,[p]I'm up for anything that's "so easy." You mind throwing out the little recipe you use. [p]We have been remodeling for the last 6 months living in apartment where use of the egg has been forbidden. Moved back into the house last we…
  • Tennessee Smokey,[p]I had a broken rain cap (won't say if I was negligent, impaired, or the other, but it wasn't the fault of the egg). While I was on the line with BGE headquarters ordering a platesetter (a $30 or so order), I asked about a replac…
  • How funny. My wife and I have used almost that exact recipe for years, and it's always a hit. But I never thought to egg it. I must be a moron.
  • Having returned from WDW not too long ago, I'll vouch for both of the places mentioned. In Animal Kingdom, the barbecue restaurant has barbecue in its name. Pretty good sandwiches all things considered. O'hana at the Polynesian is not really bar…
  • BBQ Outfitters - hands down. They are the model for what all egg dealers should be. I think all the sales guys own eggs. They actually know what they're talking about (as opposed to the other egg dealin' chain in town). They either have moved (…
  • FYI Meyers Elgin sausage and Elgin Hot Sausage from Southside Market in Elgin are two different animals, though they're within a hop, skip and a jump from one another. It's great living in Central Texas (and now better that the "cold front" came t…
  • All of you people need to venture out in the world of barbecue. Elgin Hot Sausage and sausage from Kreuz Market are the stuff of kings. I usually do both of them at 250 or so on a direct raised grid with a couple chunks of some type of wood. I …
  • Grillicious,[p]I'm in town (and haven't floated away yet), and I'd be glad to sample some for you to make sure you're okay.[p]By the title of your post, I wondered if you were smoking a panther. I've not seen that on the recipe section.
  • My dealer is BBQ Outfitters here in Austin. (512)347-1988. You might call them and ask them for advice. They are great, know a lot about the egg, and I'm sure they'd be willing to exchange ideas with you.
    in EggCessories Comment by cbs August 2005
  • wow. what are the odds that on this big board with people all over the country, two of us in a row would recommend the same place?
  • I got mine from BBQ Outfitters here in Austin. If you want to know how to do it right, call them up and chat about it. There are two dealers here in town: these guys and a national chain. These guys know a bunch about the egg, have demos on the w…
  • Living in Austin and being from Lockhart, I particularly like his conclusions after his "tour," but that's just me.
  • hakalugi,[p]great story. We did our (a joint effort between my brother and me) first prime rib on Easter. We also managed to catch the fat cap on fire for a short period. But it turned out great. Frankly, no one would have been any the wiser as to…
  • So, are any of you Big 12 North schools going to field a team this year?
  • bonesbbq,[p]I haven't tried it, but I'm a Dr. Pepper - a - holic so I'm definitely interested in how it comes out.
  • There was an interesting question on the linked post. Is it alright to reuse the marinade that the tenderloin had been in if it's boiled and reduced before you reuse it?
  • ranger ray, I just have to say, I feel for you guys that don't have access to great brisket. I have strategically located my office so it's two blocks from a decent BBQ joint and about 8 minutes from the best brisket in town (and 6 minutes from my…
  • Aussie_Hugh,[p]I'm about as far from an expert as can be, but I like to use pizza screens. They cost about $2 each at the local restaurant supply store. They help not burn the crust. Plus they make it easy to get the pizza on and off the peel. N…
  • I also wanted to thank the board for help. I've had an egg for a few years and hadn't got around to Prime Rib yet. But in the last few weeks, I talked my mom into getting an egg and we did PR yesterday for lunch at her place. My youngest brother a…
  • GrillMeister,[p]Wish I would have known. I took some private lessons there back in the day when I officed in San Jacinto Center. A lot of fun, and something very therapeutic about rowing away from the office. Sadly, with two kids under 5, rowing w…
  • From all I've heard on this jerk pork recipe, I'm dying to try it. Can anyone round it up?
  • Memphis,[p]You may laugh, but grind them up and dust them in with chocolate. Cookies, cakes, whatever....It will be fabulous.
  • The best and easiest way that I've found to cook salmon is on the cedar plank. I soak the plank, cover the salmon with mustard and then generously coat with dark brown sugar. Easiest recipe out there and the plank makes a great presentation.
    in fresh salmon Comment by cbs August 2004
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