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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

NC-CDN

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  • Thanks for the help. I can see where using real charcoal helps as well instead of the brickettes. I am still on my first bag of BGE charcoal, and at the risk of being sacrilegious, are there any other charcoals that work?  I just use Royal Oak most …
  • I don't know that the 25 degrees will make a difference.  The average electric oven cycles up and down 50 degrees or so. Interesting. We got hit with a bit of the Hurricane Irene the other day and lost power for the day here in NC.  We have a gas …
  • I would hope that these are computer programs that post these.  If people actually spend their own time doing this I really hope they don't expect people to actually click their links and order their products.  LOL.  Morons. 
  • Should be no problem.  Your temp was still at 190 or so.  Some folks cook their butts at 200 (not sure why).  Keep cooking until you hit your 195-200 or whatever number you are looking for.  All is not lost. 
  • Awesome handles guys. Thanks for sharing. The Razorback looks really good. This.
  • Just an FYI.  I can take a stake of $100 dollar bills.  Even $1000 bills and still pull them out.  LOL.  It's got more leaks than the government, but still does the job.  Got some wings on right now.  Was at 225.  Just letting it climb to 300 or so.…
  • My neighbour has a place on Lake Gaston.  Nice one. Well. I'm Canadian, born and raised, but live in NC.  Have for the past 11 years.  Hurricanes and all (Not just the hockey team either.  First bands of Irene are hitting us now). Anyways, all 3 o…
  • Good luck.  We got luck and it's heading more east.  Friend's beachhouses however are in the path.  Nice.  Most we will get is a few inches or rain and some tropical storm winds.  Enjoy.  Ribs work for everything.  Yum.
  • I'd check the calibration for sure.  I only light one spot when doing low n slow.  IF your vents are near closed you should have no problem maintaining a 250 F temp.  Good luck.  Hope you get it sorted. 
  • LOL.  That was funny.
  • Those look great.  Is that Beli's place?  I think that is him with the amazing back-drops.  I'd love a mini or a small.  All those pics make me hungry and want to be more creative. 
  • YAY.  It worked. 
  • I'll test a post in this new forum setup. 
  • I hope my fellow Canadian Little Steven comes back. Love his posts and his help.
  • I'm still confused on the whole clean smoke idea. As Adam said the egg allows the chunk to basically smolder. Well if you are smoking meat and that piece of wood is smoldering. How can you control the smoke emitted once the outer layers of the wo…
  • I find alot of recipes are basically the same so who really has ownership? Who knows? If you are getting one right out of a BBQ book then I don't personally think it's right for you to put it up on the internet. If it's a link from a website that…
  • http://allrecipes.com/recipe/easy-peach-cobbler/detail.aspx This one is really good. I suggest mixing the creme cheese with the cake mix. Cut it in. I've never baked it in the EGG, but I'm sure it would add Eggy goodness. I know the cake mi…
  • Peach cobbler is always good.
  • Thanks for the suggestions. I thought about the food saver option, but haven't priced them. A couple hundy may be a bit more than my wife could swallow right now. I will look into them and see if I can find a more cost efficient model or try the …
  • That's the answers I was hoping for. Thanks guys. I just thought that the freezing could make a good steak less than good. Where do you buy freezer paper? Do they carry it at a Target, walmart or grocery store or do I have to order it online? …
  • The table forum has alot of great pics of what other folks have done. It's a great place to start for him. Personally I would never use trex or what have you for my egg table. I'd rather have it tiled. Mine is only wood right now, but I do hav…
    in Bye table Comment by NC-CDN July 2011
  • http://www.cdkitchen.com/recipes/recs/435/Bonefish-Grills-Bang-Bang-Shr108368.shtml Something like this may also be good. Had something similar on Saturday at a Japanese sushi restaurant. It's like the bang bang shrimp from bonefish grill. The…
  • http://allrecipes.com/recipe/tequila-cocktail-sauce/detail.aspx This looks interesting and gets great reviews. There are others on that site that also look good. Just search for dipping sauce then sort by rating. Some of the top ones only have…
  • You type really well for being blind. Good for you man. I assume you have a program to be able to read these too. You will likely need a thermometer for your dome that can talk too. That would be handy. A pit minder like a BBQ guru would also …
  • Yeah being an Engineer you should be good with math. I'm only married to one, but even I think that number is much too big. Think you made the right call. I would love a small egg and if the price was like $150 or so I would pull the trigger on t…
  • I've never made it, but you can surely do make it. My friend had some at his house the other day and it was great. Tasted similar enough to BBQ. This was purchased at Whole Foods I think. Very tasty. I would definitely try it on the egg someti…
  • At least you're winning now!!! Enjoy.
  • Hot. Very hot. LOL. Last night it took only 9 minutes and lighting with 1 cube (split in half and put in two spots) to get up 500F. I've had it over 800 and higher doing a clean burn, but only do that on a rare occasion. Usually I get it up to …
  • mad max beyond eggdome wrote: i'm just not sure where this whole 12/3/6/9/center thing even originated, I'm guessing....a clock. :laugh: Who knows. People do as they wish. I've done 12 and 6, but not on the edges mind you. I start them …