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  • This is going to be a great event. Definitely looking forward to my first Eggtoberfest after all these years cooking on them! Good group of guys cooking together to represent Northern Georgia!
  • Nature Boy,[p]Good luck! Bring it on home![p]-Tom
  • DaveG,[p]I use a deep-dish pizza pan over my plate setter. Works great.[p]-Tom
  • egghead2004,[p]Briskett goes on tonight for a long low-n-slo cook. I bought a nice select cut at Patton's in Duluth, GA. I'll season with one of my special rubs and a marinade for mopping. Can't wait for dinner tomorrow night![p]-Tom
  • Gwen,[p]Not only that, I have sent many people to the corporate store in Atlanta. Wonder if they have a referral program ??? LOL[p]-Tom
  • Smokin Joe,[p]Happy (early) Birthday my friend! - I would be happy to cook a batch of award winning spares for Sunday, but since you need to break in your small, I'll just show up and eat![p]BTW: Maybe SauceySue can drop some hints to BarbaraQue bef…
  • Carlyle,[p]The time depends on your method. Personally, I slow cook ribs for at least 5 hours. My personal goal is to reach a consistency where the meat pulls cleanly away from the bone when you bite into it, (as opposed to "falling off the bone/m…
  • crab leg,[p]Actually, when I speak of my egg, I refer to it as "The Truth" ![p]My wife calls it "the other woman" because of the time I spend with it.[p]-Tom
  • ShortRib,[p]Oh yeah, and then I going to invite myself to SmokinJoe's and eat his cuisine![p]Thanks for the invite Joe! LOL
  • ShortRib,[p]I'm thinkin' about some pulled pork - some for our soon to be famous oeJ and Mot's BBQ samiches -[p]Possibly some ABTs and definatley some Pulled pork burritos w/ some hot bean sauce/salsa.[p]-Tom
  • MickeyT,[p]Send Smokin' Joe a note. He is da' man when it comes to pizza dough and thin crusts. He can make a thin crust like nobody I know... [p]-Tom
  • eggor,[p]Spatchcock??? What the??? How'd I get in here?
  • egghead2004,[p]Asiago is good, add a pat of butter and a touch of cream at the very end. [p]-Tom
  • egghead2004,[p]I would say season with a mellow blend, slow cook w/ a little smoke, and mix the meat in with a nice risotto (maybe with different shrooms). Mixed green salad, some fresh bread...[p]-Tom
  • Smokin Joe,[p]And what a wonderful day that was! Now teacher is student![p]-Grasshopper
  • Memphis,[p]Anything! But the real closers are pork ribs, steaks, spatchcock chicken or roasted turkey. ABT's are a wonderful thing, and pizza are incredible. Advanced culinary creations simply blow people away.[p]If your prospective BGE recruit h…
  • eggor,[p]Excellent job on the rack. I noticed you did a direct cook. What temp and how long?[p]Thanks,[p]Tom
  • mad max beyond eggdome,[p]Count on them for the next time!
  • Tanya,[p]The way I have done them is:[p]- Slice the peppers length-wise - remove seeds - fill w/ BBQ pork (I have also used my home made hot Italian sausage) - cover w/ cream cheese - wrap w/ bacon - use a tooth pick to hold everything together…
  • Wise One,[p]I saw that is what you signed-up to bring at last year's eggotoberfest, I think. I also make home Italian sausage and andoille too.[p]You are in Atlanta, right? I live in Suwanee with a whole bunch of eggers I brought into the family.[…
    in Bratwurst Comment by Freak May 2004
  • Jeff,[p]I looked at the other postes and did not see any recipes. Are you interested in mixing and casing fresh brats? If you are, I'll share a recipe my brother and I developed a couple of years ago. I hope to bring some to the 'fest in October.…
    in Bratwurst Comment by Freak May 2004
  • Deetwood,[p]Nope - I just put some chuncks in with the lump. After the initial smoke, you can barely see the smoke like Nature Boy says.[p]-Tom
    in Wood Chunks Comment by Freak May 2004
  • Lawn Ranger,[p]I have not used vinegar, but I have been experimenting with vinegar powder in my rub recipes lately. Still working-out the kinks on a new rib recipe, but I like the results. I prefer the balsamic and red-wine powders so far.[p]-Tom
  • The Naked Whiz,[p]Not sure why the link didn't take ... here's anoher try at it.[p]And just in case...
  • The Naked Whiz,[p]Check out this site. This is an excellent way to cook them little bad boys. Very tender with great flavor. The traditional suace at the end is the right touch.[p]I host a chicken wing cook off annually and used this method (with…
  • C Nich,[p]The BGE is the TRUTH when is comes to smoking and grilling. 'nuf said.[p]Tom
  • Linda,[p]Pretty much the same oas the other folks except:[p]I cut them ii to slices, maybe about 3/8 inchs thick, coat in olive oil, salt and pepper. Lay them out on the grill around 400 or so. They brown and crisp very nicely. Folks love them. …
    in Potatoes Comment by Freak October 2003
  • jwitheld,[p]What would be an example of the temp stteings? With the jerky meat so thin, were to you place the probe? I am getting ready to buy, so the info might probably push me over the edge! Besides, my 40th is next Saturday, so there's a good…
  • WooDoggies,[p]The cook ended at 10:30 last night. The egg was rock solid at 150 still. The last time I checked the temp was at 6:00pm. I did not add lump during the cook. I will be cooking ribs today, so i will take a lot at was was left of the …
  • WooDoggies,[p]Still 150 degrees - rock solid - no tweaks -[p]:-)[p]-Tom
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