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  • Car Wash Mike ,[p]We close on a house in Theodosia, MO on June 5. This is the Ozark retirement we have planned for a long while. Probably be back and forth between LA and MO for a year. Just found out that one of our nephews in West Plains area is a…
  • Rob Blanchflower,[p]Go with the large. You will probably add a medium or small later. BTW, I have an XL and a mini. Like them just fine, but if I was starting out, the L would be the first I bought. Regardless of which one you buy, you will not regr…
  • hiloboy,[p]I just started baking sourdough bread on the BGE a month or so ago. I use a platesetter, legs up, to support the grill. My pizza stone then goes on the grill. Otherwise, the platesetter (or pizza stone) gets too hot by having direct expos…
  • Smoket,[p]Thanks, I think I have the first year covered just doing projects I needed to do years ago. Also, a long trip to Oregon and an Alaskan cruise is scheduled. It isn't easy leaving work though. Worked with a great bunch. May have some consult…
    in mini egg Comment by BOBF March 2007
  • BlueSmoke,[p]Thanks, I will give it a try.
    in mini egg Comment by BOBF March 2007
  • Smokey,[p]I think he said "beets". Now, I am curious - how do you prepare roast beets?
    in mini egg Comment by BOBF March 2007
  • Smokey,[p]Mine is heavy plastic. Says Property of Borden Inc. Dallas, Texas. 77. I remember 5 cent candy bars. My retirement date is this Friday, so I guess I am getting some age as well.
    in mini egg Comment by BOBF March 2007
  • Jack M,[p]I bought a mini recently for that purpose and I like it. I use it to sear and for a couple of steaks or burgers. Also good for vegatables. Look at the small also. I think it is pretty portable and if not to large or heavy for you gives a b…
    in mini egg Comment by BOBF March 2007
  • Smokey,[p]Those milk crates are perfect for screening charcoal as well. My first pass is thru the milk carton (1 inch+/-) and then a plastic pepsi carrier (24 ct) which is 1/2 inch or less.
    in mini egg Comment by BOBF March 2007
  • ClayQ,[p]I hope to someday bake a loaf of bread that looks that good. Keep posting pictures so I can keep the goal in mind.
  • MarvW,[p]Not a big deal. Typing in all caps signifies that you are yelling. I believe it applies to all e-mail, forums etc.[p]
  • Celtic Wolf,[p]You "have" to love them. You don't always have to "like" them. We have two children (they have done pretty well), but I think I can handle more than two BGE's. Amazing though how the grandchildren turned out so well.
  • Celtic Wolf,[p]The main reason we got the mini was my wife saw them at Octoberfest and thought they were cute. I like it though. Still would like to have one more - probably a small. Regardless of what you get, you have to love them. Sorta like your…
  • JNK,[p]I have a mini and an XL (Ok, I am prone to extremes). Last night I baked potatoes (both Irish and sweet on the mini). This weekend I used it to sear 3 tri-tips before moving them over to the XL to finish. The mini is great for up to four burg…
  • RRP,[p]Thank you.
  • RRP,[p]That is a great idea and will probably save me money on a dental bill. Too lazy to drag out the extension cord so I have been holding a Pen Light in my teeth while checking the food.
  • City Slicker,[p]Thanks. I may give the assists one more try.
  • ribeye rob,[p]The way I was taught by Dr. BBQ was to take the ribs from the grill after the 3 hours, stand them up in a deep foil pan, add about a inch of apple juice and then tent them with foil, back on the grill for another hour and biy they are …
  • ClayQ,[p]I ordered my cookbook and sour dough starter yesterday. After looking at your pictures, I can hardly wait to get started. Very nice, I hope I can do as well.
  • Lizard Dragger,[p]I am glad it came out so well. You do want to put those feet under the egg. Helps disapate the heat. Apparently those paving stones can build up moisture and the heat from the egg will cause them to crack.
  • Lizard Dragger,[p]Nice looking table. What finish did you go with?
  • Hammer,[p]I am all for it. It is a ways off, but the Hammond, Louisiana Blues and BBQ Challenge is scheduled for March 30 -31. Might be a place for an organizing committee to get together. I spend a lot of time in the Yazoo City area for my work. Al…
  • Hammer,[p]Slidell, LA should be close enough.
  • mollyshark,[p]The last ones I did very similar to your method. That is, rubbed with olive oil and a little garlic powder, then shook on some DP Raising The Steaks. Let set for an hour or so at room temp. Then seared (650 F+)on the mini for 60 - 90 s…
  • Rick's Tropical Delight,[p]I have already covered all 10 and I just got my first egg a little over a year ago and my second a couple of months ago. The family would have an intervention to break the hold of the cult except they say the food I cook i…
  • Davekatz,[p]Posole has always been a favorite of mine. I lived in New Mexico for 10 years and it was traditional to have posole after, I believe, mid-night mass I remember the hominy we bought still had lye on it and we had to wash it real well bef…
    in Pozole Comment by BOBF February 2007
  • Steeledawg,[p] Go to the recipe section of the forum and look at Sides and Such. Very good appetizers. Subject of many a thread on the forum. May want to look in archives as well.[p]Good cooking[p]Bob "Dejected Saints Fan" F
    in ABT Comment by BOBF February 2007
  • steeledawg,[p]Archie's Boy Triumphs or[p]Atomic Buffalo Turd
    in ABT Comment by BOBF February 2007
  • egret,[p]Thank you for posting. That recipe was saved directly into the BGE Recipe Folder on my computer.
  • mikeb6109,[p]The following was published in the Times Picayune today as as park of the Super Bowl menu. I have not made it, but I have done root beer glaze for ham. I think it should work and I plan to try it this weekend. They said it goes well wit…
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