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Doug in Eggmonton
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- Doug in Eggmonton
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Sorry to hear that Kari. Doug
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That is a great looking cook. Congrats on a new favorite. Doug
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One crown roast and one fool roast. That one with the wieners looks like a jesters hat to me. Doug
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The ingredients listed are not immediately visible in the plated picture, so I'm thinking Marinade. Looks like it was grilled skin side down, I can't imagine how you would flip it cut like that. To get that browning on the inside surface I would coo…
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"Come visit, but I've got a gasser" translates to "Bring your egg". B) Doug
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Congrats Eddie. Doug
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What the other guys said, but I also saw Bubba Tim wrap a brick in foil and use that to make an overly large brisket fit better. Doug
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Lakeshore living host the nieggara fest every year, they are not a huge long way from there... Doug
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We are planning on hitting the Georgia Mountain Fest next May, any chance of you guys getting over that far?No plans yet for 2013, but Randi is pushing for us to come down to your neck of the woods, or at least Dows. Maybe we could do that off of Pl…
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I brought back a mixed case of Carnivore from Todd at the FL Minifest. Haven't found anything for sale up here that compares. Pretty sure if you asked nice he would send a case up here. Doug
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Man that looks great! When we get there can you make that for us? :woohoo: :woohoo:. Not sure when we'll get there though :ermm: :pinch: :angry: :laugh: Doug
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Hey I recognize that lady. Thanks for starting woosday. Doug
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Happy B'day Kim. Doug
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I have tasted Durian and will never again. Ditto for Tripe. I will eat and generally enjoy everything else mentioned above, except chitterlings and fake white truffle oil. Doug
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I use my infra red to measure pizza stone temp, frying pan searing temp and deep frying oil temp. For $10 you can't go wrong. Doug
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Your plan to get to 350 then add the plate setter and set the egg for 250 should work well. Once you have set it to 250 don't change it when you add the meat, the egg will get back to the right temperature soon enough. Alternatively put the setter o…
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You don't need the second person to do any lifting. Empty the egg, lift one edge enough to get one firebrick under, the hold the egg up on that brick while your assistant slides the others in place. Doug
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Brother my brother! So good to see you again, food looks mahvalous. We'll cook together again soon, say hi to Doreen for Randi and I. Doug
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DOW, how many times do I have to tell you! It only needs to be noon somewhere. :woohoo: :laugh: Looking at that lovely back yard I have to tell Randi she missed out not coming to see you. Although she's after me to vacation down there. She lo…
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I you used it at your place Beli, it would melt I'm sure. Doug
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Bubba Tim would suggest that a fair price would be around 650 for a year old large. Thats what he''s asking. Better deal if you can talk him down some. Doug
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The large will definitely do you, we are a family of 4 that have several big parties every year and pull it off just fine with one large. I would suggest that a large and a small would be a good idea because an egg at a second temperature is a good …
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Look like you've got it already. Good luck, don't be shy with the questions and pictures. Doug
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No No No No F*&^ NO If we depend on the couriers to bring things across the boarder we will be stuck with paying $50 "brokerage fees"/larceny on $10 of stuff. USPS to Canada Post is the only reasonable way to get things across the border. …
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Pretty sure Larry that once you made that kitchen the number of eggs you could have was carved in stone. :whistle: Doug
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Looking good, did a stuffed loin this fathers day, got even less pictures than you did :whistle:. Went dead simple just garlic, thyme and rosemary. Not near a fancy as yours but it was good anyway. Doug
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Lucky bastich!!! Nothing like that I've found here. Doug
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I wasn't happy with my warm smoked bacon compared to the cold smoked. That might be just the cook though :blink:. Doug
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On thing not mentioned yet is that if you are going for from the store texture you need to cold smoke it. I've had good luck cold smoking with apple chips in a tin can with some air holes cut in it and a hole that a soldering iron pokes through. Als…
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Exactly right. More lump will not change your ability to keep low temperature. It will allow you to keep it longer. And eventually you may plug your air holes with ash cooking low. I always use a wiggle stick before I go to bed or out when doing low…