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Last Active


  • FatDog, I'm by no means a vegetarian but I tried these kabobs the other night and they turned out great. Just cut up some boneless skinless chicken breasts and veggies, brushed with some olive oil and shook some John Henry's Mojave Garlic peppe…

  • BBQInMilwaukee, I have a medium and I am looking to get a large as a second cooker and this is the cheapest place that I have been able to find. HTH[p]Jason [ul][li][/ul]
  • ChoppedPorkPlate, Fire up the egg and let the daisy wheel burn for a while. Works like a charm.
  • thirdeye, It's a bone in butt. It's about 7.5 lbs. I'm just figuring like 2 hours a pound at 250. It probably just looks big because I'm a terrible photographer.[p]Jason
  • jake, I cook mine at 300 direct heat for about 12-13 min per side. It doesn't put real purty grill marks on them but they will be awfully juicy. You probably need to use a thermometer to check for doneness but this method has worked for me everyt…
  • fishlessman, I've never tried to bake bread in the egg or anywhere else for that matter but that looks awesome. Do you have a recipe and time and temps or is it something that I need to do some research and practice in an oven first. Thanks[p]Jas…
  • Crab leg, This is my favorite cornbread recipe.[p]Moonlite Cornbread[p] It is better to make this batter up 30 minutes to one hour ahead of time so it can rise.[p]1 1/2 cups milk ½ cup sugar 1 ½ cups buttermilk 1 cup self rising flour 2/3 cup…
  • Molar, That is a lean cut and will not benefit from the low and slow. I like to do mine indirect at 300 until internal temp of 140. It should turn out very juicy. Hope this helps[p]Jason
  • eggor, I especially dig the hot dog handle. No seriously, that is a smooth cart.
  • Dug, I guess great minds think alike
    in Brats Comment by Snowman December 2005
  • Scrambled Eggs, John Henry does have some excellent rubs. My all around favorite is the Mojave Garlic Pepper and the Hot Pecan is very good on ribs[p]Merry Christmas Jason
  • ClayQ, It was gusting quite a bit yesteday. Thanks for the tip, i'll try putting up some sort of barrier.
  • DannyT, Just use an old towel, pot holders, or some thick leather gloves like welding gloves.
  • ronbeaux,[p] This is my eggin buddy Jasper. He's mad because I uncovered him for the picture and for the fact that I'm not eggin tonight. Gonna throw a brisket on tomorrow so he'll be happy.[p]Cheers Jason[p][p] [p]
  • why1504, For $420, that knife better come with its very own samurai.
  • Chris, I own a medium and It works great for most anything that I have wanted to do including multiple pork butts,ribs, etc. I will be purchasing a large sometime in the spring or early summer mainly because I want to be able to cook at 2 diff tem…
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