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Fred19Flintstone
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Tjcoley

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  • Re: A pizza to introduce my Mum to the Egg

    Very nice looking pie, beautifully done. 
  • OT - Exterior Table Top Epoxy?

    Looking for the best way to finish an old Jim Beam oak battle lid that I made into a small table for the patio. The legs are barrel staves. The lid is pretty rough, with a lot of small gaps between the boards. I was thinking a pour on epoxy, but I can't find one for exterior use. Needs to be UV resistant as it will be out in the sun. Any suggestions?

  • Re: OT - Lost a friend

    So sorry for your loss. You and the family will be in thoughts and prayers. 
  • Re: Yeti copies RTIC

    I don't understand the need to overpay for something just because it has a fancy logo or famous name on it.  Nor do I mindlessly follow the mob mentality of buying something just because a bunch of people I never met say it's the greatest thing in the world. For all I know, you are all lousy cooks but great photographers, based on this obsession with 'pic or it didn't happen'. 
    I drink my beer out of the glass it was packaged in, which has always kept it cold until gone.  I've never had a need to keep my glass of iced tea cold for 48 hours. Forget all these fancy trends and overpriced products.  I use a styrofoam cooler. I keep a dozen or so in the garage and it doesn't bother me if I forget to bring it home. 
    The best styrofoam coolers I've found are the ones all the meat I buy from SRF's comes packaged in. They keep the stuff frozen during shipping.  I have no problem with the steaks going bad before I cook them in my Bluetooth/WiFi Anova sous vide before going on my Big Green Egg, filled with Rockwood lump, lit with a Loof lighter, using an Adjustable Rig from the CGS.  With the Kick Ash Basket and Smokeware cap, I don't need to pull out my BBQ Guru to control temp, as my Maverick wireless dual temp probes allow me to keep an eye on the temp from my family room. I know those Wagyu Ribeyes are done when my Thermoworks Mk4 tells me, and that Dizzy Pig seasoning gives them great flavor. And those 'Mangrates' are the best thing since sliced bread.
  • Re: temp control

    As mentioned above - it doesn't take much to heat the Egg to 250. My Egg, sitting in direct sunlight this afternoon, with outside air temp 97 degrees, was well over 100 degrees before I lit a match. 
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