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  • OH MY!!!
  • WOW!!  That looks incredible!!
  • I could polish off a rack of those about now! Looks great! 
    in Some ribs Comment by SPRIGS August 7
  • You wouldn't have to put them on a wire rack but it sure made it easy to get them all on and off the Egg.
    in Pork Belly Comment by SPRIGS August 7
  • THEBuckeye said: How big a belly? I want to do this (for the first time) for out Grandson's 1st birthday party as an app for about 15 adults.  Sorry I threw the package away and didn't even really look at the weight.  Size wise - I would…
    in Pork Belly Comment by SPRIGS August 7
  • Not sure why pics got posted out of order.  Sorry.
    in Pork Belly Comment by SPRIGS August 5
  • Had ours for around 17 years.  The scissors were ruined (long story) but they would cut almost anything.  Made quick work of spatching chickens.  I need to get another one. Sent in the knives 2 years ago for sharpening.  They replaced 2 of them wit…
    in cutco knives Comment by SPRIGS August 4
  • Eggdicted_Dawgfan said: After about 4 hours. I never had much luck with those ribs either.  Very little meat, a ton of fat, and was always very disappointed with the end results. Sort ribs are the way to go.  We get ours at the loca…
    in Beef ribs Comment by SPRIGS August 1
  • in Beef ribs Comment by SPRIGS July 31
  • GrillSgt said: It's not Friday but I might as well start it up. I find most Dizzy P rubs to be overly salty. I was especially disappointed in the Jerk, I haven't ever made one that bad. Swamp Venom and Tsunami Spin are pretty good. I bought a b…
    in Favorite rubs Comment by SPRIGS July 19
  • Wow.  Thanks for all of the information!! Really appreciate it.   We we are doing the Sunday brunch at Hotel Del. It better be good for what they charge!! Ha!
  • Plow Boys for chicken. DP swamp venom, Chupacabra and Rasta Jos for ribs. Oakridge Carne Croasta for tri tips and steaks.
    in Favorite rubs Comment by SPRIGS July 19
  • Some good reading there!  Thanks for the link and suggestions.
  • 4.99 shipping on Amazon but I think the actual price of the sauce was increased.
  • Do you just have the AR or the woo with the ceramic stone in place of the placesetter too?  Perhaps I am misunderstanding what you actually have. i have the AR with woo/stone combo.  At least I think that is what it's called.  I put the woo and sto…
  • I'll second the DP Swamp Venom if you want spicy.  Not sweet at all but savory and packs a punch.  I use it as a base layer on my ribs but just a light coat as most in my family don't like a lot of heat.  I like my ribs somewhat sweeter though so I …
  • Thing of beauty!!  Well done!
  • I could eat that whole plate!  Absolutely love Tri Tip and that one looks delicious!! 
  • Forgot to mention, no pan for me either.  I line a loaf pan with Saran Wrap, then form the loaf in the pan.  Take to the Egg, flip it upside down on the grate and remove the pan and wrap.  Nice even shaped meatloaf.  
  • Don't know Dave's recipe but they do look really good.  Egg'd meatloaf is a favorite of ours as well.   I start with 2 lbs chuck and 1 pound Italian sausage.  3 eggs, worchestershire, salt, pepper, garlic, sautéed onions and green peppers, some Qua…
  • Deep dish.
  • Is is this what you are looking for?
  • I am no Tri Tip expert but I cook one about every 3 weeks.  I have done both ways and for me, I prefer the reverse sear.  I just get more consistent results with the reverse sear.  I generally go indirect at 250 until an internal temp of 115-118.  P…
  • Agree with Tim.  I used to wrap, spritz, foil, marinade, water pan, etc...  I finally just stopped it all.  Now - I layer 3 rubs on the ribs.  Light the egg, get it stabilized, put the on and let them go.  If they are looking a little dark or dry at…
    in Baby back RIBS Comment by SPRIGS June 16
  • No Pizza expert here but I have made my share of pizzas on the egg.  I use my platesetter, legs down.  Put the stock grate in and then place my AR on the stock grate with the pizza stone on the top of the AR to get the stone as high up in the dome a…
  • Oh my!!!!  Looks fantastic!  What did you use for the rub?
  • I could scarf down 4 of those right now!  Looks awesome!!
    in Filet Night Comment by SPRIGS March 9
  • Have you guys ever tried reheating in a skillet?  I saw or read something about it and gave it a try.  Does a really nice job of crisping the crust and avoids the mushy mess I generally get with the microwave.  I just use medium heat with a lid on u…
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