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  • Big Android Egg
  • Great job regardless of it being a first cook.  You're a seasoned pro now:) 
  • jtcBoynton said: AD18 said: I rarely, if ever, rely on the dome thermometer for my long cooks.  Hot and fast, yes.  I always use a Maverick remote thermometer on the grate beside whatever I'm cooking.  Know exactly what temp I have whe…
  • I rarely, if ever, rely on the dome thermometer for my long cooks.  Hot and fast, yes.  I always use a Maverick remote thermometer on the grate beside whatever I'm cooking.  Know exactly what temp I have where I need it.  Agree with above posts on g…
  • Welcome to the forum and indeed a good question.  I have a large Egg, Weber kettle, and Weber gas grill.  For overall versatility you cannot beat the Egg.  It can do almost anything, and does it well.  No comparison to what comes off a gas grill per…
  • Another vote on getting rid of electronics.  A little confused why electronics were needed for steak.  More time tearing out, setting up, monitoring, than normal times to cook steak.  Can see for long cook with low and slow techniques.  Too each the…
  • I kind of play calzones by eye. Pretty much same times as pizza, but maybe a wee bit longer due to extra thickness.  I try to make the crust as thin as I dare make it, put whatever ingredients you want inside, fold it over, press edges to seal, and …
    in First pizza cook Comment by AD18 July 24
  • Looks great!!!!  Fold them in half and you have an excellent calzone:):):):)
    in First pizza cook Comment by AD18 July 24
  • If you are using store bought dough check your packaging for suggested temp range.  If you are struggling with burnt crust it could be due to high sugar content of your dough.  Raising the temp will only make it worse unless you keep a very close ey…
  • I bought a second cheapy grate and 3 fire bricks at local hardware store.  Works good.  Cheapy grate on bottom, bricks, and Egg grate on top. 
  • Need an impartial judge for next event   Looks like a lot of fun was had by all. 
  • Good job on the cooks, great start.  Tough job having to experiment to see how things work:)  Egg will never let you down if you do your part and may save you some times too:)  Keep having fun.
  • I was told once that tenderloin is very lean in regards to fat content and therefore was best to cook hot and fast.  I've tried both ways and have to agree that hot/fast/direct way turned out better for me. 
  • Keep up the good fight and best of luck as you move down that difficult road.  Every time I hear of someone in the fight I remember the words of one of your famous basketball coaches, Jimmy Valvano, in his fight against cancer.  "Don't give up, don'…
  • Killkenny Irish Cream or Labatt's Blue
  • Good job, looks like you did just fine.  Man, forgot how white the ol' Egg was new, they sure are/were purty:):):):)
    in My first cook Comment by AD18 July 5
  • Indeed use a REAL high sugar content rub and you will get a dandy crust:):):)  Nicely brown, almost "black" and really "crispy".  I always fail miserably with rubs and grilling:(  Always giggle, "did it again":)
  • Another vote for letting the Egg stabilize for 15-20 minutes at desired temp as well.  Lets  your grate and the Egg soak up some heat and allows for the temp to recover faster once lid has been opened.  I always grill chops on Egg at 400-450 and it …
  • I've had mine about 4 years.  I like it, would/will buy another. 
    in Looftlighter Comment by AD18 June 27
  • I had to laugh at it as well, bit of a joke.  Oh well, more of the good stuff left for the cook:)
  • What qdenby said.  Smoking is an art you will have to learn by the school of hard knocks.  Only having the Egg a week I would do a few trial runs on your own, learn what you like/works for you, and then commit to cooking for a group.  As you can see…
  • WOW, that looks way better than last year's event.  Congrats to organizers and cooks for what appears to be a dandy day.  Maybe have to head down next year and have a look again.  Very nice.
    in Toronto eggfest Comment by AD18 June 12
  • I stand corrected:)  Checked PayPal as you suggested and I paid $40 last year, so not a huge increase, thought it was $35.  Hopefully the venue is better, although it will be hard to beat the added views to the south as you stated;)  Let us know how…
    in Toronto eggfest Comment by AD18 June 10
  • No, went last year and didn't think the cheaper entry fee was worth it.  I got to sample maybe 30-40% of the what the cooks were dishing out due to size of crowd.  I did very much enjoy talking to and meeting some of the cooks though.  $50 way to hi…
    in Toronto eggfest Comment by AD18 June 10
  • Mine was an early low and slow roast of beef.  Went 3+ hours of Mesquite chunks as smoke wood.  Roast came out looking like a black bowling ball, wife could smell the roast before should could see it, and outside was hideous tasting.  Hacked off all…
  • Off topic, is that an Egg half stone under the grate?  If so is it sitting on the fire ring or do you have some other type of support for it?  That is the ticket for indirect/direct I've been looking for on an Egg.  I looked at the Egg half stones a…
  • I like it so far.  Couple of older pieces of software needed a reinstall, but other than that all is well.  I kind of like it actually, especially all the functions back on the "start" button, sort of a Windows 7 and 8 hybrid.  
  • One liners.  "cheesburger, cheeseburger, cheeseburger, pepsi, pepsi, pepsi!!!", "land shark", "Jane you ignorant slut", "we are 2 wild and crazy guys", "isn't that special", "pump  you up", "Hey Buckwheat", on and on...............brings a smile and…
  • Another vote for John Belushi.  Had forgotten about Martin and Akroyd wild and crazy guy skits, started giggling as soon as I saw previous post.  They were classic all the way.  Garret Morris always the perfect side kick, never got the credit he des…
  • Indeed fine job!!!!  I like using maple syrup in various sauces as well.  I'm lucky enough to have a few small sugar shacks or personal acquaintances who boil it up in small quantities to have a good supply of the really good stuff.  I've came close…
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