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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ddmax ·

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  • Those look delish. I have used wood chips with pizza/bread before and the results weren't that great. They were way too smokey for my taste. It seems bread will absorb that smoke even better than meat.
  • I add Knob Creek to mixtures all the time. It is outstanding for ribs and butts. I use equal parts like you described. It definitely adds a very subtle and delicious flavor.
  • I did a 4 lb. turkey breast on Sunday at about 235* for 3 hours. I used hickory and applewood chips that soaked overnight. I also added a bit of chicken broth into the drip pan when I put the bird on. It turned out fantastic!It had about a 1/4 in…
  • It's funny you say that. We actually had reservations at Ruth's Chris for last night, but I cancelled them when my wife reminded me that we could make a better steak at home. You are absolutely right, it's very rare that I'm happy with a steak…
  • That's funny. I'm looking at a plate of pumpkin seeds right now. I was going to just put them in the oven, but.....
  • If you want to get really crazy, use mayonaise instead of mustard. It seems to help create a better bark on the ribs and keep them moist.
  • Up until about a month ago, I cooked a pizza with Publix dough every week. The dough is pretty large, so I use some of it to make garlic roll appetizers before cooking my pie (I LOVE bread). Now I buy my dough from a local pizza joint called "Ta…
  • Like many have said here already, the Publix brand is pretty good. I have had some consistency issues with it when you compare it to BGE brand. Even if Publix, Kroger and BGE are all made by Royal Oak; I will continue to use BGE brand. I have u…
  • Aaahhh, I did not know that. Good information! That will definitely make it easier.
  • I had this discussion last night with the wife. I'll probably want to pick up some goodies as well. For my purposes, I'm probably going to bring a backpack. I don't know for sure, but I don't think they will have a shuttle. I've been to numerou…
  • I usually use BBQ sauce and sometimes slaw. From time to time I mix up a mango habanero "relish" that is fantastic.
  • That sweet potato cake looks fantastic! ddmax Atlanta
  • I will be there with a group of future Eggheads. After they see Eggtoberfest how could they not buy one? I also have a friend that's cooking. I may make that leap next year....
  • I was able to make it as well. It was a good time. The team that you have pictured had the second tastiest pulled pork at the event, in my opinion. I stopped by and hassled the Primo guys for a while, which was great fun. They told me that th…
  • Looks fantastic! I want to try nachos on the BGE. Where did you get the "umbrella" for your daisy wheel? I like that.
  • My neighbor two houses down is a fireman and was a little concerned one of the first times I fired my BGE up. He came over to investigate why there was so much smoke billowing up from my back yard. We had a good chuckle about it at the time, but now…
  • I was a Marker's Mark fan for years. Like Spring Chicken I have my name on some barrel. I've tried many different bourbons, whiskeys and scotches, but the only one I always have at the house now is Knob Creek. In fact, once I light the BGE in abo…
  • Like the gentleman told me at the BGE store when I bought mine: "Welcome to the Family!"
  • Check out this website: http://www.atlantamotorspeedwayhotels.com/ You're not going to find any 5 star accomodations near the track, but there are some good hotels. I've stayed at the Ramada in Locust Grove before and it was fine. ddmax At…
  • Congratulations! I've had my BGE for about a year and it has been a fantastic experience. The first thing I cooked was were some beautiful filets. Easy, quick and delicious!
  • That looks amazing. Cochinita Pibil is one of my favorite dishes. I haven't tried to make it myself yet.
  • I should probably cook brats completely on the BGE, but I still simmer them in beer for about 30 minutes and then finish them off on the BGE at about 450-500 for just a couple of minutes.
    in Brats! Comment by ddmax September 2010
  • My personal fave BBQ in the ATL area is Swallow At The Hollow in Roswell. I have only had great meals there. My only complaint is that they don't have a spicy enough sauce for me. However, I believe they have three different types of sauce on each t…
  • One of the Bub-Ba-Q locations is a couple miles from me. Pretty good, not really anything special.
  • I have injected from the beginning. I've been meaning to do a side by side comparison (with and without injecting) to see what kind of difference it makes. I put together some non traditional injections that I think add something extra special to…
  • Great list, Fidel! However, there are only two places in Atlanta that I eat steak on a regular basis besides my house: Hal's On Ivy (great piano bar as well, I go at least once a month) BLT Steak (a national upscale chain, but out of this wor…
  • Ooops! Thanks for the tip! I never was one for the rules. I guess I should peruse them!
  • Fantastic! I've been wanting to do a Pibil ever since I got back from Cozumel the last time. It's my favorite Mexican dish. ddmax Woodstock, GA
  • I don't know of any stores that carry it here and I don't remember seeing it at BGE. Sorry.
  • I buy prime about once a month. One thing that I do is inspect the meat before I agree to buy. My butcher has better looking Prime meats at some times than at others. I guess it depends on the source.