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Buckdodger

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Buckdodger
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  • Re: OT-Forum Layout Change

    When I first logged on got the new set up....this time I am back to the original view.
  • Re: Finished rebuilding Egg Table after fire. Pics then and now

    Have a cypress table that I got from the dealer who set up my table with the three green "feet" only under the egg. After a couple of yrs of eggin" I was gonna do a clean burn and one of our egger friends asked if I had a paver under my egg. The answer was no and he said check the wood under the egg. I did. and found a hole burned through the table about as big as a softball. Got a paver under the egg now and the ceramic feet but I'm ready to put the metal nest that goes under the egg and on the paver. Lucky to have the help of this forum.   :)>-
  • Re: Must Have Accessories for Green Egg

    Welcome to the forum and good luck with ur BGE. In addition to the items already mentioned I use a cast iron grid for a lot of cooks, steaks & burgers especially. Enjoy. :)

    Bob
    Alex City, Al
  • Re: first turbo butt advice

    Cook to temp not time...350* indirect to 195-200* internal. some folks wrap at 160* internal till done. Then FTC till your ready to pull. The last 8# ers I did took about 5 1/2 hrs. Enjoy!
  • Re: Best Egg Temp for Boston Butt / Pulled Pork?

    Have done butts both ways...low and slow 250 dome, indirect till 195/200 int, wrapped in HD foil and towels in a cooler till ready to pull. Never had a butt get dry..Tried the "turbo butt" 350 indirect till 160 int then foiled and back on the egg till 200 int. Only difference i found was that the bark gets soft with the turbo method but the butt could be pulled with your fingers, very tender and moist. Next butt will be done turbo and I won't foil at 160...worth a try. Butts are very forgiving...eggsperiment.   :)>-
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