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bobSTL

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  • Great pics! just cooked a butt myself, this time waited until internal was 200. I have to agree with all the Egg Heads, waiting until the 200 mark really make a difference, less fat tasting, but still moist and tasty! I love this egg. thanks, Bob
  • Nobody here in St. Louis can explain that there was no serious injury or death in our Good Friday Tornado. All that is being said is, "by the Grace of God". I guess it is not for us to understand, but to hold each other dear. So sorry for your loss…
  • Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave. The next step, add hotdogs as the heads, legs and tail. Next step? Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400…
  • I use it all the time, buy it from Costco, I think it's the 70% kind, and I like it. I use stick matches, and toss one down the top, and in 15 minutes I am ready to go. I will try the napkin and oil trick soon. Thanks, Bob
  • Thanks for the tip! Now I know what to do with the 200 pack of skewers I have in the basement :laugh: Thanks, Bob
  • Just found the thin buns a month ago, I think we will never go back to the puffy regular hamburger bun again, they add so much taste, and you can really savor the flavor of the burger. Took me awhile to make my two patties small enough, that when I …
  • Digi Q I use it for all my slow cooks, I take the easy way out as some say here, but I also like to play with toys ! ! My brisket was put on around 4 PM, it was beeping that it was done at 6 am the next morning, I really don't know how long it…
  • Direct fro Lil Chef............. ADHD: Welcome to the forum! We have found our most successful chicken skin has been achieved at 400-425* indirect. Inside stays moist, outer skin (pretty) crisp. It's still not like fried skin, but really not bad…
  • Thanks for this one, I'm going to try it!!
  • I had a butt in the freezer for awhile; I think I got it from Costco. I put it in the fridge for a few days, and started the beast, (weight was 81/2 lbs. bone out) around 4 pm on Friday evening. The internal temp was 46 degrees, a bit chilly, but I …
  • My little flower in the back yard next to the egg. I don't get out too much!!
  • NC; Just did a 8 lb. butt on Saturday, and I agree, I use hickory and mix in Apple as well for my smoke. (Just used wood this time, and improved the taste) Go search the forum and you will find a ton of butt's. But, don't be afraid, just keep egg …
  • Your video has inspired me to go to Costco on Friday and try to get one, and cook it Friday night. Will try to post pic's next week. Thanks again, Bob
  • Burnt; Give this one, or just add the cat to any stir fry you use, if I didn't know it, I would have not known I was eating frozen cat out of the freezer it was tender, and the fish took on the taste of the sauce. :cheer: Thanks, Bob
  • So sorry to hear that! :S Ever think about getting rid of the condo?? Sorry, just had to say that!! Good luck with the sell, and hope you get to egg again someday Bob
  • Having so many tributes to a gentleman that I unfortunally never met, but without pictures, I cooked two full slabs, (not babybacks) on Friday of this week.... 07/07/2010. for some friends. They said it all....I used CWM's receipt to the tee, and th…
  • Never got a chance to meet Mike, But sent a check today. All I put on the check was in memory of Car wash Mike. They'll get the idea. Thanks I will also try to do some ribs this weekend, and give a toast to a fallen member of a very special grou…
  • I hope more experienced eggers chime in here, but with my LBGE after a while, both caps fit well after a bit of grease is built up. With the ceramic cap, it doesn't fit TIGHT, but it does put out the fire rather quickly. More here will have a say i…
  • I use rubbing alcohol (90%) I get from work. Costco sells 70% and it works well, but the 90% acts like the back end of a jet plane for a few minutes!! I tried the electric starter, I like the alcohol better. Just be careful, because it will get goi…
  • JohnO' Great first time cook! You WILL do well here! Bob
  • Joe; Sounds like a monster storm is heading your way in the next couple of days, better get Mr. Mini inside before he gets covered in snow!! :woohoo: By the way, great pics, and I just loved So. Portland, Maine when I was in the Coast Guard back…
  • Newgene had a link to his craigslist for the small egg, maybe that was the problem. I didn't see anything wrong with the post either. I want to thank him for the comparison of the two units. I received via e-mail. Bob
  • Great Looking Dishes!! You are off to a GREAT start! Your Wife will THANK you for many great years of cooking on your EGG! Bob
  • Ross; Thanks for the pic's. I gota stop foiling my taters. Thanks for the tip on the spice on them. Bob
  • Search the forum for "cutting up a chicken" there are video's that make it easy! Never thought I could do it, but now that is all I do when I do a whole chicken. Test for temp. and pull and rest. You can overcook the chicken, and it will still be t…
  • Just can't believe the snow that you East Coast Eggers got last weekend, and today :( Hang in there, spring training starts in one week!! Bob
  • I bought the turbograte a few weeks ago. Took it out of the box and filled the Large BGE up to the top of the firebox. lit it and ....... nothing, had to work hard to get a fire going. THEN I saw the video of its use. Went home and emptied out the e…
  • The Costco Magazine (October) had an article http://www.costcoconnection.com/connection/200910#pg43 That stated that after Thanksgiving (U.S.) that they would offer Prime Prime Rib. Bob
  • So sorry the family is mad, but the dog is happy :huh: I'm new to this, and I may be missing something, but when I do a pork butt, I cook at dome temp of 250 indirect for 10/11 hrs. Have had good luck with that. I'm sure others will help out more…
  • That looks great! Think I will try the direct next time. Been doing the indirect, and getting moist meat, but skin has not been too crunchy. Tried taking indirect pan off for last 15 minutes or so, but still not too crunchy. I will try the direc…
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