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  • I'm doing this for a good Egghead... John Hall Need some help!! Someone has highjacked my account on the BGE forum and changed my password so I can't even sign in. They're posting things using my name that are pretty despicable and some of the…
  • Clown shoes Tramp Stamp, is a new favorite of mine
  • @ Shiff---  Why would you want to cook them over high heat? Mine are going on the Big Green Egg today at about 225º with some apple smoke (just a few hunks) for about 2 1/2 hours then going into a braising pan on the stove for another 1 1/2 hours …
  • I hope to be able to make it to the Ga Mountain Fest this year, I sure did love it last year.  What a terrific venue, nestled in the trees and cool enough.  Good vibes were in abundance. 
  • A. Should we have a breakfast forum ? B.  Give me some breakfast suggestions/recipes that I can use this weekend, please.
  • Big "Un, did you cook a breakfast something, at the GA. Mountain Fest?   What was it and could you ship me the recipe pronto ? ...
  • I am doing mine on Tuesday the 6th with a Dizzy Pig dry rub put down on a worchestershire rub with a bit of garlic powder (not garlic salt) rubbed into the coating.  I have vacuum packed it awaiting a good time tomorrow on the 6th to bring it out an…
  • I owned a cookware store at one time, and just love all of the egg-coutrements that go with cooking, grilling, smoking.  I think my handle fits... ....
  • this seems like the right thread to ask this question.  Though I have cooked on a BGE for years and years I have seldom done a brisket.  One of my attempts turned out more like a weapon than a food item so I have just not done them, sticking rather …
  • It was a wonderful time. here is some numbers and a post to say how happy we at Chefandthefatman were at being there with you EggHeads. Georgia Mountain Eggfest 5/21/2011 John Hall dreamed this event up over a year ago and made it all happen …
  • Nice Job Chris, I'm going to put a set of pictures up on Flickr tomorrow and share it here. I don't post here much, but I always read the messages.
  • You got that right Big' Un.. Thanks to the crew at the Mothership for doing it up right. We enjoyed including you in one of our segments during the Chefandthefatman radio show, and we all applaud your sauce. You 'da Man. see my pictures later…
  • luis70458 wrote: I did this blueberry cobber tonight and it came out great!! Grilled Blueberry-Almond Cobbler Tom, which one's of these cobbler recipes is yourn? .
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