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  • WessB,[p]I really like this pic and thanx for the post! I would like to digitally alter the head/face combination on my ex-wife standing next to me in the picture. The Pigly Wigly logo comes to mind here.[p]Can you recommend a good software package?…
  • Jason Hillenbrand,[p]Relative to the back of the building, (your back to the building) I was cookin' in the far right corner.[p]K~G
  • Mr. Toad,[p][p]The brand name on this piece is "Endless Summer". I've had it about 5 years now and it still works like a champ. In low or no wind conditions, it will raise the ambient temp 20º or more. Definitely a "party machine".[p]K~G
  • YB,[p]That white stuff is an unnecessary freezing of water. hehehe[p]Temp about 40º with a wind chill of 25º[p]K~G
  • KennyG,[p]Whoops, that should have been Will Robinson. Dang grape juice!
  • ugavet,[p]Be very careful with this endeavor, my friend.[p]Depending on who you talk to, multiple Egg/cooker ownership was just one of many reasons that I am once again a wild and crazy single guy.[p]I was warned however. While still married, my wif…
  • Pharmeggist,[p]Whoops, on the fillup, I meant to the top of the firering.[p]K~G
  • Flashback Bob,[p]From the recipe archives, check out the wisdom of our all time master of pizza - Spin[p]K~G [ul][li]Pizza by Spin[/ul]
  • Pharmeggist,[p]Wow, I see that you didn't get any sleep last evening![p]Your butt seems to be cooking fairly quickly, must be a little guy. I generally allow 16-18 hrs for the 6-7 pounders that I make upon occasion.[p]If you have a raised rack that …
  • JSlot,[p]With my son coming in to visit for the Holiday, I started my brisket at 6:00 am. [p]K~G
  • okesmokie,[p]The answer to your questions is "yes" to all as most of us have been doing this for years.[p]You will need a good quality pizza stone or better yet, the BGE platter setter or ideally both.[p]Let us know what you have to work with and yo…
  • CJ,[p]We were trying to cool these Eggs down as quickly as possible since we were done cooking and they were purchased for take home. The combo daisy/slide top is not airtight and the foil did the job.[p]K~G
  • bbqwizard,[p]Chili, this year with dried chilis from Mexico - pasilla negro and californias thanks to DTM.[p]K~G
  • dhuffjr,[p]Yo Dennis, you old son of a gun! I'm looking forward to seeing you in Hotlanta as well.[p]The Lock Keeper in Cleveland has a couple of Eggs (refurbished by yours truly) that they use for what they call pulled pork - smoked for one hour an…
  • Ms. Shark,[p][p]Through a crazy sequence of circumstances, I got myself a side job a few years back repairing 2 large Eggs for one of Greater Cleveland's better steak houses.[p]They paid me well and gave me access to their meat purveyer which I didn…
  • J Appledog,[p]I miss youz guyz also. I will see you in Atlanta for the fest![p]K~G
  • Timbo,[p]Congrats on the newest edition to your family![p]Your rib problem was simply not enough cooking time at too low a temp. 250-275 will work better for you. Pork spares or trimmed to St. Louis style need more like 5 hours of cooking time, mayb…
  • Greg,[p]I'm doing fine - thanx and it's good to see you back on the forum as well. I never meant to be a stranger here, I just needed to take a sabbatical based on a lousy hand of cards I was dealt a while back. This is now the light at the end of t…
  • Chuck,[p]I appreciate the well wishes and the advice![p]Just one question - is your suggested cooking time relative to frozen or fresh/thawed crab legs? I just happen to have a little bit of alder wood available.[p]K~G
  • Zack95,[p]Your precedure is right on the money. With the dome closed and the lower intake wide open, the "chimney" effect will get your coals going faster and more safely than with the dome open.[p]Actually and with few exceptions, the only time you…
  • Brenda,[p]What a fabulous recipe!! It wil be on my table tonight as I think I have all the ingredients.[p]Eggtoberfest??? I have been to one of these events before and as I remember, it was a good time. I might have to come back again this year.[…
  • guava wood,[p]You old son of a gun! I have been out of your fine product for over a year now. What do I have to do to reorder?[p]K~G
  • ShortRib,[p]Ya gotta cook it on the Egg. It makes a world of difference[p]K~G
  • DTM,[p]Great sausage is easy to come by here in Ohio. Great Mexican dried peppers are not and I am almost out. May we arrange a swap?[p]K~G
  • BGE,[p]Thanks for the mention! Bill and JJ were great people and close friends of mine. I can't believe how much time has passed already. We all truly miss you guys.[p]K~G
  • Smilinguy,[p]It's not unusual for the dome temp to be higher than the temp at the cooking level. 20° or so is resonable, but the 30-40 you state sounds excessive. I suspect that your BGE thermo is out of calibration. Have you checked it's reading in…
  • FatDog,[p]Or, for something completely different...[p]Marinate several hours (or overnight) in orange juice (yep, OJ) with a little jerk sauce and a spash of rum. Many thanks to J Appledog on this one.[p]Smoke at 250° for about 90 minutes or so unti…
  • GrillMeister,[p]I've made my favorite "bean" chili for the last 4 EggFest events I attended in Atlanta and Waldorf. There were a few accolades, but also several friendly cyber scoldings here on the forum telling me that real chili has no beans in it…
  • BBQfan1,[p]I discovered CPGS on a trip to N'awlins many years ago. Love the stuff and it's one of the secret ingredients in some new chili recipes.[p]BTW, I've realized the error of my ways. Ask me about my new real Texas, no bean, chili hehehe[p] …
  • MickeyT,[p]I did the boil in the bag thing and it worked like a champ. Gotta make an attempt at having more leftovers.[p]The knee is coming along nicely, I am told. They have me in a flexible brace, currently dialed in to allow a 60° bend and I just…
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