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Last Active
  • Re: Check out the Latest BGE custom handles my dad carved!

    Mighty Quinn- you are fighting a losing battle here. I would be willing to bet that you are not going to find many people that are upset with Shawn for sharing a link to his dad for these handles. I am certainly thrilled that I ran across the link so I could get my custom handle made. I would not have even known it was possible to get a custom handle without the link. Again, thank you Shawn and Danny!!!!!!
  • Rack of lamb

    imagePicked up a Australian rack of lamb from the fresh market yesterday, they have them on sale for 12.99/lb usually 19.99/lb. This one weighed in right at 3 lbs. seared it at 550 for about 2 minutes a side then finished it raised direct at 400 degrees until temp hit 132. I used dizzy pig red eye express rub and it turned out delicious. Have to give it to the boys at dizzy pig, I have used almost all of their rubs over the past 12 months and love all of them. I do like the red eye express the best for lamb.
  • Re: Masters Weekend...

    Nothing like winning money and pissing off your friends then going home to grill on the egg!! Love it
  • Re: Problem with cooking times

    Just need to bump your temp up a bit. Most will cook at 275 dome temp which gives you around 250 grate temp. With 225/235 dome temp your grate temp could be as low as 200.
  • Re: My table is finally home and egged! (lots of pics)

    That is a hell of a nice table!!!
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