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  • If I could cook as good as you make video's I'd be famous. (sorry, english bad) :laugh: :silly: :woohoo: :silly: :laugh:
  • You can see my pics post from yesterday for photos. My family likes med- to well-done burgers. I use 80-85% lean ground chuck made into a patty only 1/2" thick and about 2" bigger than the bun. I season both sides with Lawry's season salt. Coo…
  • Beans or Chili? Standin' at the kitchen counter is as far as those babies would have gotten. :woohoo:
  • Did you but anything under the pan or was it sitting directly on the plate setter? I found that if I put little foil balls or even the egg feet under the pan they seldom burn.
  • Sorry, duplicate.
  • Gorgeous Ribs. I broke out of the mold this year (sorta) and did six racks of baby backs. However, while the ribs were resting I did do a turkey breast for the unbelieving traditionalist in the group. Although I did notice that the turkey eat…
  • I have to agree with you Stephen. I gave up and started using the rest of the Frontier in my fire pit for the girls to roast marshmallows over. I can usually find Ozark Oak on sale at Harter House every couple of months. I do get some strange loo…
  • When I saw your pic I was thinking they looked just like the 3 pack of loin backs I bought at Sams last weekend. For $2.29/# they looked like a pretty good deal. I'm glad to see they certainly have potential. I'm planning on firing the egg up thi…
  • We're planning on being there. This is my first eggfest and I'm really looking forward to it. The fest is held on the site of the old car dealership where I bought my first "new" car. What memories, my first car and now my first egg-fest.
  • Bought six bags of Ozark Oak for $6/10lb bag Saturday. The stuff is made about 75 miles from here so the cost to transport is looowwww! I agree with the Whiz that this stuff is great. I am so spoiled.
  • For a raw ham (like yours) I've done this on a regular smoker. I'm dying to try it on my egg. And I will admit that I got the process from Alton Brown so it's easier just to link you to it.…
  • Probably the most used small appliance in the kitchen. I even bought the ice cream attachment. Just last weekend we made pizza dough for the egg and then while we were eating that pizza we were freezing ice cream in the kitchen aid. Ahhhh, He…
  • Check out They're located near me in Springfield, Mo and have a huge selection of decently priced casters.
  • BGE stoneware, including the Egg itself, has a very low coefficient of expansion (if I weren't one I'd hate physicist) which means it doesn't change dimensionally with heating. Cheaper stoneware, even if you paid more for it, has a higher coefficie…
  • We did this very thing just two days ago. With the plastic wrap still on the pizza, flip it upside down, slit the plastic on the bottom, peel off the paper tray, sprinkle the crust with a little flour and cornmeal, put your peal on the bottom and f…
  • Gorgeous! It's amazing the how inspiring a hunk of smoked meat can be. :woohoo:
  • For safety sake I'd sturdy up the beams. Instead of screwing them together though, I'd place three, equally spaced, beams under the egg (if I remember right, the plans call for two beams). If you screw them together you increase the chance of mois…
  • Did a Tri-Tip last weekend. The wife likes MedWell so I took it to 140° before resting. Excellent. Around here (Missouri Ozarks) tri-tip used to be a tosser at the butcher shop and you could snag them for $2/lb. Now they're popular and have sh…
  • Royal Oak has a pretty nice website. Follow the link and all will be made known!
  • Cute. Just testing my profile changes.
  • Or is that the elusive Platycoon?
  • Here is a link direct to BGE's plans for a Large Egg table: If you stick to the basic dimensions, BGE's covers will fit your table.
  • I cooked my first thick cut pork chops last night and they were fantastic. The chops were about 1" thick. Brought up to room temp then season with only Olive Oil, Kosher Salt and fresh Ground Pepper. Seared at 550°F about 3 min. per side. Sh…
  • The nice thing about charcoal grates is their heavy gauge steel. While they're not great for shrimp, because of the wider spacing, the heavier steel retains heat better and will create nice grill marks.
  • If you look real close you'll see that the legs are carriage bolts. With the large round head of a carriage bolt you wouldn't have to attach the upper rack to the lower rack. It would just sit on top of the lower Egg rack. I'm pretty sure that's …
  • Looks Great. Nice Dimensions. Sketch-Up is Awesome. Anyone with a PC should look into it. I used it for my design (couple post back) and it really makes life easier.
  • I work about 60 miles north of Ozark Oak(Yellville, AR). I wonder if I can buy in bulk at the factory? They're delivering my first Egg today!!! :woohoo: Guess what I'll be doing the rest of the week after work?
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