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  • DirtyMingusMcGee
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  • 500
    REB, I guess you live in Midlothian like I do. Might you be the person I see on Queensgate Road that has an Egg he cooks on his driveway?
    ·
    December 3
    • REB17
      REB17
      No, we just moved to Founders Bridge from the short pump area last year. Glad to be on this side of town. Now I know who's buying all the RO at Home Depot, lol.
  • Penn State Paul '82
    SMBishop - I really like your outdoor kitchen area that you posted last year.  I live in Corsicana and plan on doing something very similar to yours.  Do you mind if I pick your brain when the time comes to start the design?  Thanks, Paul 214-213-1685
    ·
    December 2
  • Terpderpitude
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    November 30
  • NewbeeMinimax
    Hi Ted,
    I am glad you are satisfied with the plate. You are welcome Shipping was $55. You can mail me the check at 1528 Candace Lane, Yardley, PA 19067 or paypal at phone number--215-668-3504.
    Thank you
    Pramod Pilania
    ·
    November 30
  • JohnInCarolina
    • thetrim
      thetrim
      Put that in the thread you highjacked
    • JohnInCarolina
      JohnInCarolina
      I didn't "hijack" anything, you dipsh!t. Even Ozzie told you that.
  • Terpderpitude
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  • Terpderpitude
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    November 27
  • jdMyers
    Call me ref your photo.  9376050681. Jd
    ·
    November 26
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  • Terpderpitude
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    November 26
  • nolaegghead
    Hey, I have some questions about some antiquated meat curing methods involving pig meat.  I hear it's supposed to stiffen up once it loses water, but that goes against any scientific theories of turgidity.

    Call me at (424) 347-6299

    ·
    November 25
  • nolaegghead
    Hey, I have some questions about some antiquated meat curing methods involving pig meat.  I hear it's supposed to stiffen up once it loses water, but that goes against any scientific theories of turgidity.

    Call me at (424) 347-6299

    ·
    November 25
  • blakeas
    Hello coltsfan - u answered my question about brining my 30lb turkey.  So when I leave it uncovered - do I top it with any herbs or salt or anything?  or just leave it sit uncovered in fridge for 8 hours?
    ·
    November 25
    • ColtsFan
      ColtsFan
      Hi there. The purpose of letting it sit uncovered in the fridge for that amount of time it to help the skin dry out after being submerged in the brine. This will help the skin crisp up while cooking. No need to add anything to it. I typically use a wire rack that sits in a sheet try
  • ColtsFan
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  • scgator
    Ron, I’d like to order gasket material for 2 xl big green eggs. You reach out to me at [email protected], thanks!
    ·
    November 22
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