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  • Anythibng made by Dizzy Pig
  • Try to find an untrimmed one. Cook on raised grill at 275  for about 1 1/2 hrs. Gotta start with untrimmed on though and only remove a little bit of the fat. Trim the rest of the fat after its done.
  • Way to go Smitty, good job. Look forward to seeing you in Havasu again this year. Mike
  • I put 1/2 piece of bacon over the top of the pepper, not the sides. I cook indirect at 250-275 for about hr. To crisp up the bacon I use a mapp gas torch at the end. Works great. I started using mostly grated cheese with a little cream cheese to ho…
  • Kenny is coming, but Chris is to busy with building a new building.
  • I've been buying mine from a restaurant in my town. You have to buy a whole bag (about 15-16 lbs) but they are nice, nice. Make sure to buy untrimmed ones with all the fat still attached. Thats what makes them so good. You can always cut the fat off…
  • Would love to see you guys again, but I'm having my annual BGE cooking class the same weekend. Looks like I have about 20-25 coming so far. See Ya Mike---Lake Havasu, AZ
  • Just plain old bailing wire
  • After the JB weld,I drill 1/8" holes around the repair with a ceramic drill bit and then run wire from hole to hole like lacing a shoe up. Always worked great for me
  • Glad to see you back on the forum little guy. Been cold here in Lake Havasu too. I made 120 jalapenos for a big Thanksgiving get together.
  • glad to see you got one that had'nt been trimmed of all the fat. Thats the only way to go, Most stores trim all the fat and charge 5-6 dollars per pound. I buy untrimmed and spend $ 3.00 or so per pound
  • Way to go man. Hope you enjoy your day. Lets try to get together this Feb. I'll call you
  • Way to go you guys. That takes a lot of work and dedication. Cheers for Arizona Lovehandles-- Lake Havasu Az
  • I'm a dealer in Lake Havasu Az, and can sell you a new large with nest, mates, platesetter, pizza stone, ash tool, charcoal, fire starters, turkey rack, chicken rack, rib rack, 20# lump charcoal,temp guage,user dvd and will deliver and help you set …
  • As a BGE dealer, I think your dealer should have sold you a complete package in the beginning. We sell a large complete packages that cost less than a good stainless gasser. I think its best to have all the accessories you'll need in the beginning.…
  • Thanks you guys. I'm just always looking for a way to make our competition meat better. I agree, a butt is really good like it is, and we do inject for competitions, but was just wondering if anybody brined in competitions. Thanks again
  • Tomatoes may be good, but theres 3 months a year I wish I was somewhere else, and thats Summer in Arizona. You going to the Mesquite BBQ comp over Labor Day? Also I wouldn't trade the weather the rest of the year for anywhere else.
  • To hard to handle. Food turns on wire when you want to turn them over. Food probe end way to big too. The old fashioned way is better.
  • We're not in Vegas, but Lake Havasu. Smokin & Grillin, 1600 West Acoma. I will deliver a large or any size you want. We also have most BGE eggcessories. My cell # is 928-716-3418. Thank You, Mike Love
  • You're gonna find its way to close. Like others said, either raise the egg up or make the opening bigger. I've burned ones farther away than that. I'd look for about 3/4 to 1 inch gap if it was me. To nice of a top to screw up. Maybe even a little m…
  • With your XL, I would add a large and a small. You won't believe how much you'll use them both at the same time. I have a real nice stainless gasser and all I use if for is a compartment to keep my egg accessories and to keep food in sometimes so th…
  • I agree with some of the others, I like doing them this way and the presentation is great. All you need to do is add one of those Cluck & Stuff ceramic chicken heads to the chicken and you'll have everyone laughing like crazy. I'm with Mad Max, …
  • I've use it for carne asada tacos and burritos too. Need to marinate it a little while and cook it quick and hot. Then thinly slice against the grain. Good flavor. Most mexican markets have bottled fajita marinate and also some dry rubs made for c…
  • Gonna pick up a couple in SD and bring them back. If they turn out good, we'll use one for the Mesquite NV competition. Cooked a brisket the other day out here in AZ and never had to light the lump. Just Kiddin-- See Yaa
  • Takin the R.V and working at Rapid City Harley Davidson trying to sell paint jobs. People take their parts off and send them to us for custom paint and we send them back. Staying at a buddys horse ranch and cooking on eggs every day when I get off w…
  • I've got a chance to get some "home growm" beef when I go to Sturgis S.D next month. I've had some before, and it was real good, but never really thought about freezing it for later. Trying to find a way to improve our competition brisket. See-Yaa
  • I tried the bacon wrap once, but didn't care for it because there was no bark on the brisket when the bacon was taken off.
  • I usually pre-cook the bacon on the egg for a few minutes. Lay it flat on the grille with your plate setter in and it stays nice and flat when cooked. Also if its not quite the doneness you want, I finish mine off with the map gas torch while its on…
  • We mix it with Red Eye Express & Tsunami Spin and put it on our competition chicken. We've won a couple of chicken catagories so far.
  • Yea, you need and can buy a 2" fire ring to make the 3 tier rack fit, and then I finish off the food by just putting it back on the grill direct to crisp everything up a little
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