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Last Active
  • Re: Why do we have to be approved?

    Got the said mentioned book. Never opened the link. Was a bit worried about what it might contain.
  • Re: mangrates

    I don't see how a piece of metal could improve the taste of a cut of meat. Might give better sear marks, but I'll save my money for lump and meat.
  • Re: What i get for not reading the rules....

    I think that is pretty cool that you bought one from Mr. Fisher himself in the parking lot.

    Brisket is a tough creature to master. I've put out some decent ones over the years and quite a few that flopped. I wish I could cook them more, but life always seems to keep us to busy and we often can't find enough people to make doing one worthwhile. They just don't reheat like pork does. Try travistrick's brisket. Seems to get pretty good results, although I'm not speaking from experience. I haven't tried one yet. Damn, I'm a bit embarrassed now that I stop and think how long its been since I've done one.

    Sorry for the rocky start, but welcome aboard. Post some cooks with pics and this will all quickly be forgotten.

  • Re: What i get for not reading the rules....

    @chamlin - sorry to hear about your divorce. That is a bummer, I went through one in the past and I know its tough. Your tables are nice and obviously some skill goes into them, but this forum (like most other forums out there) does not allow selling products. You have to see if from the eyes of the people who use this forum on a daily basis. We are here to share information, to learn and help each other out. What would it be like if every Joe out there who sold a bbq product got on here and daily posted items for sale? We'd be flooded with posts for bbq rubs, sauces, marinades, thermometers, pit controllers, grill covers, mangrates, accessories and tables. We would have to sift through all the posts to see pics of bbq, new recipes and techniques. Not sure how long people would stick around if that were to happen. So there are rules to stop that kind of thing.

    I think its cool that you have had an Egg for 15 years. I would love to see some of your cooks and learn new things from you. Maybe had you been posting all along and mentioned that you could build tables if anybody was interested, that would be different. instead, you show up one day out of the blue trying to make money off of us. Not the best approach.

    Things sometimes get lost in translation online, I get that. What I said was sarcastic, but I knew this was going to blow up. I just happened to be one of the first to read it and respond.

    Have a blessed day.

  • Re: Simple Healthy Weeknight Cook

    Not that there was every a chance of that happening, @Village_Idiot. :P
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