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Last Active
  • Re: Can you replicate pizza hut crust and taste on LBGE?

    I have to agree!

  • Ham Steak Success w/ Pics!!

    I decided to cook some large ham steaks that were about a 1/2" thick. I did them direct at 400 and cooked for 5 minutes on each side glazing after each turn then took them off.  I prepped them with a little evoo and pepper.  Glaze was coke, syrup, brown sugar, and a small small amount of butter.  These turned out really well!  Family loved them!

    Seasoned with EVOO and pepper


    Cooked with Apple Chips and a glaze of coke, maple syrup, brown sugar, and a small small amount of butter all warmed in microwave for about a minute


    Brushed it at each flip after five minutes per side with glaze


    Final Ham Steak looks like this!


    The best part is that this whole steak cost about $2.50 total at Kroger.  This was enough to feed all four of us as it was huge!

  • Swamp Venom Boston Butt! W/ Pics!

    I put this on around 1 a.m.  I know why am I up that late!  HAHAHA  It is never too late to egg!  I used mustard for the base and covered in swamp venom rub, a touch of salt and pepper, and some kroger brand pork rub.  I put it on at 225 and did not open it till IT hit 195!  Cooked indirect with only water in the drip pan and using hickory chips.

    This is it at 195 IT about to come off the egg!


    Look at how clean this bone pulled out!


    Shredded it with the BGE bear claws!


    Then added Sweet Baby Ray's bbq sauces.  The one on the left is the vidalia onion variety and the one on the right is the honey chipolte!  Wow were these good additions!  I actually grew up in Vidalia so anything with that name on it must meet a high standard for me to say it is good!  This was amazing on pulled pork.


    The bark on this butt was the best I have ever tasted so far!

  • Re: First Pork Shoulder ...progress report and Pics

    That looks great! You have inspired me to do another butt this weekend!
    Keep the photos coming!

  • Re: Taco Pizza! My favorite so far! Pics

    Thanks everybody!  This was so unique tasting as far as pizzas go!  I will be cooking this one often!

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