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To get the discounts I think Mickey tells the hotel people they can come to the Eggfest for free and eat all they want.
But, come to think of it, he tells everyone that...
See you in Salado.
Spring "Fest Scribe" Chicken
Spring Texas USA
Thanks henapple, but it gets to be difficult trying to identify each person and what they cooked. There were around 250 images when I decided to cut it off and make the movie.
Some just say, "I cooked this for dinner." Then it's up to me to determine what it is and what it was cooked on. But I try hard to save it by their handle and what I think it is.
Most are in alphabetical order by Cook's handle. I tend to leave them that way because some shots are progressive and I want to show the progression.
I suppose if you're curious about a particular cook you could copy the photo and post it with the question, "Who cooked this and how?"
By the way, most of the photos come from cooks on the greeneggers forum. I can easily see which posts include photos because there is a little camera with the post to tell me. But over here I would have to read every post to find a photo unless the person said "with photos" or something, as Aquacop just did with his 2" steaks and lobster post. Even then I would have to look to see if he cooked it on the Mini. If he did, I would grab some or all of the cooking photos and select which ones to add to the stack.
It breaks my heart to have to cull some cell phone photos. Great photos but often very small and very fuzzy. I just can't fix some photos.
So I decided long ago not to identify people's names or what they cooked. My intent is to just let the photo do the talking.
Glad you enjoyed it.
Spring "Still Learning About Movie-Making" Chicken
It took a few failures before I had a successful brisket, and even then it wasn't as much my cooking skills or technique as it was a good brisket to begin with. I'm convinced of it now and even if I see a packer or market trimmed brisket that has all the markings of being a good one, I know there is always the possibility that I'm wrong. That's why we have a crock pot. Chop it up and toss it in with some sauce and let it cook for a few hours. It's like a miracle happened inside that crock pot, the meat magically transformed from dry, tough and tasteless to moist, tender and very tasty.
I think some briskets are just meant to be crock-potted after smoking.
Congratulations. I know you now try to duplicate it. Just don't be disappointed in your cooking skills if the next one is a bit off. It's really the cow's fault...
Spring "Tense Cows Stay Tense Long After Bang" Chicken
Spring Texas USA
I'm going where Spring Hen goes.
Spring "Hiawassee In The Front View Window" Chicken
Spring Texas US