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Eggtucky
About
- Username
- Eggtucky
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Comments
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Burned my large gasket out over 2 years ago. The remnants remain to prevent the hard contact between lid and dome but I cook on mine all the time. No problem with temp control or shutdown.
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Don't know where you read it, but your time is not that far off. If I have guests coming, I plan on getting the butt ready about 3 hrs prior to their arrival time, then wrap in double foil, towels, and place in a cooler to keep it hot (safe for aro…
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Looks great. Thanks for the recipe! Can't miss with Chorizo! :woohoo:
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GREAT looking meal Clay and awesome presentation as usual!
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Thanks for sharing those...that grilled mexican corn looks awesome!!...definitely a must do :woohoo:
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uhm...that is by definition what brine is...water nearly saturated with salt..saturated meaning it reaches the point that the water can no longer dissolve and retain the salt.
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Looks awesome chief! Wok is one of my favorite ways to cook. Thanks for sharing the pix!
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Looks awesome! Now you just need some french fries and hush puppies to go with it to complete the stroke trilogy! :woohoo:
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Sounds good! I inject also but usually with either chicken broth or turkey broth (when I can find it). A great rub that has most of the ingredients in your recipe and then some is John Henry's 'Tammy's Herbal'. I mix it with olive oil and rub/pou…
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that's good info wkygriller! Next time I'm over that way (which will probably be next month) I'm looking for a food giant!
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hick'ree :blink:
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I didnt see it mentioned in these threads so I suggest using it in red beans n rice...is awesome! Red Beans and Rice The quintessential New Orleans dish, traditionally served on Mondays. A lot of this is going to be trial-and-error, and it'…
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nice lookin wabbit stike..was gonna tellya to save some o those pieces for brunswick stew, it's great in that! :woohoo:
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shoot tit..in season of course :blink:
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In case it hasnt been mentioned, without a doubt I'd get the Dinosaur BBQ cookbook...most recipes are very adaptable to the egg..has great cooking tips..and havent found a bad recipe in the bunch!
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Prolly not going to make it to Atlanta, just made that trip to the smokies last weekend. You'll have an awesome time I'm sure. If you need any help as you get started, lemme know or as you've already learned, post here.
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Thanks. First time I've been in prolly 20 years. BTW..I travel to Cadiz quite a bit or near there and work with some guys that are eggers right in your neck of the woods...I live a couple hours east of there...we gotta getta hillbilly eggfest goin…
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hmmm..no such restrictions here...still a free country of sorts ..dunno what kinda gasser you got, but everyone I ever saw had open flame...how's that classify and an egg doesnt
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Fiiiiine lookin ribz gaitor! Great job and awesome pix! :woohoo:
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Well I gotta jump in on this one even if a bit late. Since you did ask about bourbons, just need a small clarification. There are as many bourbons out there as opinions, and that's because everyone has different tastes. Believe it or not, price i…
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You may have made up your mind by now, but I cant recommend a slaw recipe in higher than this one: Kicked up Slaw It's Awesome if you like a lil kick! Ingredients 1 (16-ounce) package shredded cole slaw mix 1/2 red onion, thinly sliced 2 g…
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I've used both, both make an excellent bark..I personally think the Byron's has just a slight bitter taste to it, but I suggest you try both or even combining the two! It comes down to personal taste... :blink:
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Nice..born and grew up in BG, now live in Auburn, but work for a company based in L'ville, so am there quite often...
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I built a porch around mine B) Stays dry and so do I! :woohoo:
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Good advice above. What part of KY KyEgg?
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Dude!..those look awesome!! very nice pix and I'm sure an eggcellent eat! Thanks for sharing those! I love chicken pp, gonna have to try it on the egg REAL soon after seeing those! :woohoo:
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very nice photos elzbth!..and yes, I found the one in the first pic! you really should get rid of the store bought feed though..the food coloring isn't good for them...just boil up 4 parts water to 1 part sugar and let it cool..they'll flock to it…
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yeah..59..the big 6-0 next year!!..thanks and get that c'bread goin!...I LOVE it on the egg!
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Saturday was the wife's b'day so I took off work Friday and cooked up a couple of 6# butts overnight, then added a pot of bbq beans saturday. :woohoo: Today will be buffalo wings (georgia red modified) on the large and cornbread on the small :w…
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DON'T get any better than THAT!! :woohoo: