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jodyQ

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  • I agree with that. I'm certainly not opposed to something new. I'll give it a fair chance, just take a little getting use to. But everything new does! Thanks!
  • Grandpas Grub, Thanks for the reply. I've read many of your post over the last year since I got my Egg and you always give sage advice. This cook might not turn out perfect but I'm betting it will be much better than just OK. I'll let ya know how it…
  • Hello from Indiana! Going to smoke some chicken tomorrow and would like a few suggestions. Doing 4 leg quarters and one whole chicken (parts) have them marinating in a homemade jerk sauce. Here's the plan. Quarters on the bottom with the parts eleva…
  • Snake701UK, how so very nice of you to put out an open invitation. If not for being 3000 miles away I would be honored to spend Easter with someone so thoughtful. Please enjoy yourself and the company of your good friends. Sorry the daughters couldn…
  • Thanks Little Chef, I'm having a ball on the forum. So much information and an archive section that is just loaded info. Everybody on here seems really nice and helpful. I'm going to enjoy being a regular on here!
  • Thanks Mark. I'll post how they turned out. Like I stated I'm new to the posting on here. I'll see if I can figure out posting pictures and get some up. I'm only a year into this wonderful Egg experience (coming from the ole Weber kettle made adapti…
  • Wow, that's just so hard to believe. I'm not all that strong at math but looks like 33.00 a pound to me. Man, I've never heard of such a thing. Are you in some really remote part of the country? I'm in Indiana, so it's pretty much in the middle of g…
  • $200.00! Seriously, what did it weigh? I bought a 5 pound one this morning from my butcher in Indianapolis, he had them on sale for 7.99, which seemed pretty reasonable. He always has excellent products so I'm sure it will be pretty good. Have you b…
  • Not sure I could buy a steak that I had to cook well done. Not passing judgement just me. I don't eat beef that often but when I do I'll spring for a really thick cut New York or Ribeye and cook it Pittsburg rare. The high temps achieved by the Egg …
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