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Cheesegghead

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  • Of course it's a great magazine, they're originally from Wisconsin! If you have a store near you, I would highly recommend going some time. It's olfactory nirvana. The Bicentennial Rub is awesome on chicken.
  • Those look tasty. Never egged country styles - do they end up tender as a "normal" rack.
  • The best part is, that part of the wall was meant to be a bench seat (wife's request). But then I bought my egg and sat it up there on a whim. When I took a step back and looked at it sitting there I knew that was the new egg home!
  • The classic fillet knife made by Rapala (the wood handle one) is - in my opinion - still the best. I wasted a lot of money on more modern/expensive models that hack the fish. The blade is very sharp out of the package and has a good amount of flex t…
  • Looks great, try throwing a handfull of fresh corn into your salsa. I make a similar one and the corn adds a nice touch of sweetness to it.
  • I have a large egg. Yes, I am referring to the bands holding the base and dome. I don't believe the ceramic is rubbing but I will call BGE and see what they recommend. Thanks!
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