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Bash ·

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Bash
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  • It was "House of Tsang". I spice mine up a bit more with crushed red pepper, which makes a nice flavor combo. Have thought I need to find a good recipe, but it is so quick and easy (not to mention tasty) that I have not bothered...
  • Those look really good. It's about time I did wings again. Like the char on those. Will you post the recipe after the throwdown? Good luck! Richard
  • Those look mighty tasty from this side of the monitor
  • I cheat - I just buy some bottled stuff, but it tastes good and the whole family loves it. Sweet but with a gentle kick to it.
  • That would be giant wok. I like using the medium for wokking, since doing nuclear temps goes through lump so fast. (Not to mention I don't have a large...)
  • Steven, No I can't close the egg with the wok on the egg - my wok diameter is larger than the medium egg diameter. I use the medium woo (actually Lump Reducing Ring, since my woo is taller), which gives a nice open area around the wok so the fir…
  • I'm in Norcross, and my local Ace carries the Rutland. I know of several other Ace locations that do as well. Call yours and see if they stock it. Good luck!
    in Need Help Comment by Bash January 2011
  • Thanks. I'm cooking it tonight, so the hot method sounds good to me. Do you leave it in the oil or strain it out? Richard
  • Hi Rebecca, I'm sorry for your loss. Here is my 4 yo rat terrier. She is daddy's dog in the evening, but during the day she is a superb companion to my 5 kids. She knows to be gentle around the little ones. She will 'fight' me for the pull …
  • Ha ha ha :laugh: At least now he knows. :P
    in Hey Hic Comment by Bash December 2010
  • Thanks, Molly! It did work out. Removed from the BGE at 212 and pulled. Now it is back on uncovered for the smoke with BBQ sauce. I only ate a couple little nibbles while pulling. :P Will post pics when done. After normal people are in b…
  • From the recipe section: http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=431 Many people have done Clay's Pulled Beef. Do a search to see some other posts about it. I'll post more as I get fart…
  • Looks mighty tasty! Bet dexter enjoyed that bone for a long time.
  • Elizabeth, Looks mighty-fine! Steak looks juicy and the onions look great too. Richard
  • Pat, I almost picked up a ham yesterday, but knew I had the big turkey cook coming, so I resisted. Your post made me plan to do it sometime in December. Looks very tasty, and makes for great leftovers and bone for beans. Richard
  • Rebecca, That looks very tasty! Nicely done. Richard
  • Like I said - she saved mine! Very tasty. Still looking forward to the braised shanks.
  • It was really tasty. Kept it simple and brushed with olive oil and used salt and pepper. Was very tasty.
  • Looks yummy! How was the avocado in the pork?
  • I did a loin roast (end 2+ pounds of the loin) and pulled at 135-7. It rose to 142 or so. It was moist perfection. Very tasty. Try pulling a bit earlier next time. Good luck.
  • Looks beautiful! Thanks for posting.
  • Hoss, Sometimes I wonder how many people you feed. You always post SO MUCH food! :woohoo: Nice looking maters. Hard to imagine fresh maters for Christmas! Can't wait to see final picks of the ham and bacon. Richard
  • I don't think I've left the cap on, but I have sure left the bottom vent closed - with the same result, I'm sure.
  • He finally got a cold, so he is fussy tonight, but amazingly he started crawling at 5 months. Now at 6 months, he crawls all over the house. Our older kids took several months longer to start crawling. I'm almost afraid of what he might get into …
  • Looks scrumptious. We had avocados too, just forgot to take pics of those.
  • Those monkeys seem to invade every fall! Love that tree!
  • Thanks, Hoss. It was was one of the best meals on the egg so far, and that's saying something. I love my eggs!
  • Rebecca, It was really tasty (did I say that already?)! The DP Red Eye Express was great on it. I can't claim credit for the kid shots - my wife took those. She is much better than I am at getting good shots of the kids. Richard
  • Several differences. The handle is much larger, and the hinges are different. Also the fire ring is different. From The Ceramic Grill Store: http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&i…
  • Teresa, love the blue cheese in that pork. Looks wonderful - bet it was tasty!