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Best Of
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Re: What Are You Chef-ing Tonight, Dr?
@BeanHead, we do that meal regularly with speckled trout. Delicious and easy!!1 · -
Re: MBGE Owners - Please step Forward!
In 23 years of ownership my Medium BGE has been strictly my baking egg - no meat - not even pizzas - just cookies and cakes. Amazing how clean - still tan, but not black - it has stayed without ever …2 · -
Re: BGE boiling water (I've got a pic) and a tanked paella cook-all in one!
wait a second. the OP has a background where he might actually be an expert on a variety of underwater topics. maybe he knows something we “above sea level” simps can’t comprehend? !!!!! cap- what is…2 · -
Re: Capacity of LBGE - Pork Butt Edition
Amazing Damien. I am glad there wasn’t a test to complete about weight/size and different prices😉😂1 · -
Re: BGE boiling water (I've got a pic) and a tanked paella cook-all in one!
Tough crowd. Not surprising. BTW- I enjoy toast on the 5 or 6 scale which helps with the burnt socarrat. 1-6 top to bottom; left to right. =)2 · -
Re: BGE boiling water (I've got a pic) and a tanked paella cook-all in one!
seriously, what kind rubes does he take us for? you can’t burn anything underwater.3 · -
Re: BGE boiling water (I've got a pic) and a tanked paella cook-all in one!
That's AI, you can't fool us! :tongue:3 · -
Re: BGE boiling water (I've got a pic) and a tanked paella cook-all in one!
Never thought I’d see the day. Congrats on executing the impossible, Cap!2 · -
Re: Pizza high in the dome
gasket level for me. plate setter in basket, SS grill on top of that, and then the pizza stone.1 · -
Re: What Are You Chef-ing Tonight, Dr?
@GrateEggspectations “topped with cod” is as unusual as labor spelled as labour.1 ·
