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Last Active
  • Re: Too much smokey flavor?? Please help!

    Well guys thank you so much for helping me fix this problem!!!  It turns out that it wasn't the lump at all.  The smokey excess flavor disappeared when I did as recommended on here and let it stabilize for like 30 minutes before putting on meat and then closing down my bottom vent more instead of trying to control temp primarily with the top vent.
    Thanks to everyone for your help!  The results were fabulous today!!

  • Best way to cook a baked potato question?

    Need setup / recommendations on the best way you have cooked a baked potato on a LBGE to eat with a steak.

  • Re: Sunday Deep Dish Pan Pizza

    Looks great!  Would kill a few slices of that.  If you ever want a little airier crust bump the heat up to about 550. Great cook!

  • Re: Breakfast casserole! Wow is this good! w/ pic YUMMMYYYYYY!!!

    @dweebs0r that looks great in the cast iron!  I actually used no fat sour cream and it was just as good as full fat.  I love the idea of adding bacon as that makes anything better!  Never thought about the maple rub what were your thoughts on that?  So overall what did you think of the taste?

  • Breakfast casserole! Wow is this good! w/ pic YUMMMYYYYYY!!!

    I got this recipe from a friend and wow was it amazing!  It is very easy just mix it all in baking pan or aluminum pan like one in pic.  


    2lbs hash browns
    1/2 cup melted butter
    1 can cream of chicken soup
    8 oz sour cream
    1/2 cup chopped onion
    2 cups sharp shredded cheddar cheese
    1 bag of sausage crumbles
    5 jalapeños sliced very thin
    Salt and Pepper to taste!

    Cook at 350 indirect legs up for about 35-40 minutes.

    This is one of the best dishes I have ever made.  You will love it! Leave the jalapeños out if you have a non spicy loving crowd!  If your group loves cheese just add more. You can also sub low / no fat ingredients to make it healthier with little change to the taste.

    This is what it looks like when done:

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