bobbyb

Comments

• Thanks for the pics. Looks like a good time was had by all.

  in Pittsburgh Egg Fest (pic heavy) Comment by bobbyb August 2011
• Welcome to the forum and ditto what Mickey said. We like pictures.

  in New guy in Colorado Comment by bobbyb August 2011
• Don't think you will be disappointed.

  in Mayo-Onion Soup Pork Tenderloin Comment by bobbyb July 2011
• I use dry (unsoaked) chunks.

  in Wood Chips or Chunks? Comment by bobbyb July 2011
• Thanks Fishless.

  in Mayo-Onion Soup Pork Tenderloin Comment by bobbyb July 2011
• I cooked it at 375 deg F. on a raised grid, direct. I pulled it at 140 deg F internal. The recipe calls for 160 deg, but I like my pork more rare. Took about 20 minutes.

  in Mayo-Onion Soup Pork Tenderloin Comment by bobbyb July 2011
• I've sued Simple Green with success.

  in black stuff on the outside of the egg Comment by bobbyb July 2011
• pavers?

  in Flooring? for Egg-- Comment by bobbyb July 2011
• I about fell out when I bought it. Pound for pound, its the price of steak!

  in Chops and Quinoa Comment by bobbyb July 2011
• Looks great!

  in My new kitchen Comment by bobbyb July 2011
• Thanks for this. I'll give it a go.

  in Chops and Quinoa Comment by bobbyb July 2011
• Hi Chris, Yes it had a very nutty flavor, which I quite liked.

  in Chops and Quinoa Comment by bobbyb July 2011
• Thanks Molly.

  in Chops and Quinoa Comment by bobbyb July 2011
• Good to hear from you Clark.

  in Chops and Quinoa Comment by bobbyb July 2011
• Thanks Rod.

  in Chops and Quinoa Comment by bobbyb July 2011
• If you can't find it let me know, I'll bring you some on Friday. BTW, I got rouses to cut the rib end chops about 1-3/4" thick. They were the bomb.

  in Chops and Quinoa Comment by bobbyb July 2011
• Found it at our local health food store. Betsy went on a mission to find it at the regular food stores, but no luck.

  in Chops and Quinoa Comment by bobbyb July 2011
• Take a look here: http://www.foodnotfiller.com/?p=5

  in The Egg as a Tandoor? Comment by bobbyb July 2011
• Looks good Jason. Lots of exotic ingredients. On your recent suggestion I tried the Pho at Kim Long. I'll go back.

  in my first Bánh mì Comment by bobbyb July 2011
• Thanks, Familiar with Langenstein's. but not the others.

  in Melt in your mouth rib-eye........ Comment by bobbyb July 2011
• Looks good!

  in Great meal! Comment by bobbyb July 2011
• Looks good. So who is your butcher? I'm on the MS coast where we don't have one. I'd drive to NO for a good butcher.

  in Melt in your mouth rib-eye........ Comment by bobbyb July 2011
• Great improvement. I know you will enjoy it.

  in Forum Inspired Back Yard Comment by bobbyb July 2011
• Looks great. I like the idea of the pancetta addition.

  in Shrimp and Grits Tonight... Comment by bobbyb July 2011
• Rouses in Gulfport?

  in Santa Maria Style Tri-Tip Comment by bobbyb July 2011
• Rouses in Gulfport?

  in Santa Maria Style Tri-Tip Comment by bobbyb July 2011
• Yum. On me bucket list. Thanks for posting.

  in Steak au Poivre Comment by bobbyb July 2011
• Good Job Bob, Looks delicious.

  in OMG This Deboned Chicken Turned Out GOOD! Comment by bobbyb July 2011
• Thanks, Bob. I was curious because I cooked a stuffed boned out chicken to 170, and thought it was a bit overdone. Will try 160 next time.

  in I always was a thigh man! One of my best! Comment by bobbyb July 2011
• Looks great.

  in argentinian tri tip - mediterranean style Comment by bobbyb July 2011