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  • I use mine all the time even cooking indoors. It is great for checking water temp to proof yeast.
  • Weber has come out with an accessory that turns its cookers into pizza ovens. Maybe that is where the confusion is coming from. After all the BGE is already a pizza oven and I don't see how much simpler it could be. 'Pie on; pie off.' :laugh:
  • When you have the image up in Picasa that you want to post click on link to photo on the right hand side. Then check 'image only', pick your size, copy the 'embedded image' [make sure you get it all], and then paste it like you would from any other …
  • I have been making homemade Maid-Rites for years. To the drained browned up hamburger add an envelope of Lipton Golden Onion dried soup mix [one envelope per pound of meat] and some water to moisten. Before they came out with the Golden Onion I used…
  • Last winter I cooked pizzas during a blizzard and ended up with moisture inside my thermometer. It would clear up some as the egg heated up and when the weather warmed up it disappeared completely.
  • Either to the top of the fire ring or the firebox should be fine. Set up sounds fine except I use a v-rack and set that inside my drip pan on the grid. Of course not everyone uses a v-rack but either way works. You don't want to be pulling the place…
  • I love this site. It may help me curb my appetite after all. It ranks right up there with
  • You have to love the lilies. Easy to care for and they just keep on producing.
  • NO ICE! The object is to keep the meat warm. If anything put warm water in the cooler to warm it then pour the water out and put your meat in wrapped in heavy duty foil and a couple of towels. Works great.
  • This one plus two others were already on the plant when I got it from the greenhouse. Like you I mainly have small green ones and tons of blossoms. Can't hardly wait to egg some bacon for BLTs.
  • This is our first year growing our own so I will let you know in a couple of months. A few years ago it was hard to find them in the stores but now that Mexican cooking has become so popular you can find them most anywhere. The problem is finding go…
  • Don't make this harder than it is. Most likely it will stay in the 1650-170 range for a long time. This is the plateau where all the good stuff takes place. If the dome thermo reads 260 you should be fine. Just sit back and relax and let the egg do …
  • We have plenty of goldfinches in Illinois. They have me replenishing the feeder quite regularly.
  • I would definitely go with coleslaw as a side. If you haven't tried it on pulled pork, you really should. And what would a cook out be without baked beans, especially if you add a little BBQ sauce and pulled pork to the recipe. I also agree that you…
  • To quote from the BGE cookbook, "Most traditional charcoal briquettes are made from scrap lumber that has been charred, ground to a powder, and combined with ground coal, limestone, starch binders, fillers, and petroleum-based additives to make them…
  • This kind of reminds me of some friends we had who were so impressed with our Camry that they went out and bought a [wait for it] Nissan Sentra. They had it less than a year. Just because it looks like a duck and walks like a duck it might not neces…
  • We were just there on a bus trip and one of the highlights for us was the Spice House in Old Town. They have all kinds of seasoning mixes that they hand grind and prepare there. Just the smell when you walk in the shop is great. They have items you …
  • If you place it directly on the plate setter The juices tend to burn quicker.
  • Don't get me wrong. I love my Egg--and my Toyota--and my Sony. I just had to laugh that their main selling point wasn't the quality or the warranty or any other things that we love the Egg for.
  • I've had success putting the stone on my raised grid. How wet your dough is might have some influence too although I doubt that is the problem. With this set up you get very good air flow around the stone and it is easy to check the doneness of…
  • I put out some habaneros this year and no sign of any thing on them. Is it too early yet? Also I have 2 tomatilla plants. They are just loaded with blossoms but no fruit set yet. Anyone have any experience with them?
  • Okay, for some reason the picture didn't appear. Try, try again.
    in The Quail Comment by Petunia June 2010
  • Cousins Ernie and Bill. Is that you?
    in The Quail Comment by Petunia June 2010
  • I have a couple of flat irons marinating now. Never had one before so interested to see how they come out. My husband is missing his chewing teeth so steaks have to be really tender for him to eat.
  • Even at low and slow it is going to take the Egg a while to drop in temp. I personally disabled the ramp function and just monitor everything myself towards the end of the cook.
  • In case anyone is a little slow like I was, you hold the nut with a wrench and turn the face to adjust the temp. I kept trying to turn the nut until my dealer set me straight.
  • Before you wrap them up wrap a couple strips of bacon around them. They are also good without the bouillon cube. Sprinkle with some Tastefully Simple Garlic and Dill seasoning before serving.
    in Vidalias Comment by Petunia June 2010
  • This is my set up: platesetter, grid, raised grid and stone.
  • Thanks for all your advice. I will pass the information on to them. Actually moving the Egg should be simple compared to the 12 ducks, 2 dogs, and 2 cats they have to move.
  • Go to the guru web site and question them direct. They are real good about answering.
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