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  • That looks great !! Thank you for posting the recipe. Kyle
  • That looks great ! We are expecting snow so I suspect I will not be doing that for a few days, but it is among the top on my list. Thank you for the great pics.
  • Thank you. I always feel good about the help I have received from this forum.
  • egg-cuseme,[p]I have vacuum packed them several times and they keep in great shape vacuumed and frozen.[p]I think it would be hard to tell them from fresh off the grill.[p]Good luck.[p]Kyle
  • Green_Giant, I don't know if you used one, but a remote thermometer has been a big help to me. I like a breast temperature of 180 degrees. Cooked at 350 degrees.[p]Just a thought.[p]Kyle[p]
  • SuperDave, I received great help from you and others to my "help" request. [p]The bread turned out great.[p]Thanks to you and all for the help[p]Kyle
  • Kyle,[p]Thanks to all who responded. You all are very helpful. This forum is great.[p]The BGE is putting out its usual small stream of smoke and the beef is on. Looking forward to guests who will enjoy it.[p]Kyle
  • Eggineer, Specifically it is a BGD 6591. It is about 3 quarts.
  • Responders,[p]I sincerely thank you for your help. I have a lot to learn about the BGE and related cooking.[p]I have found the Forum to be a life saver. Lots of wonderful people.[p]Again - thank you
  • NCegger, Do it exactly as you say. Cook it fat down direct for 15 minutes, flip and let it arrive at an internal of 135 degrees, let it rest 15 to 30 minutes and enjoy a fantastic meal.
  • bcaka,[p]I periodically, take the lump out of the BGE completely and use the shop-vac to clean it up like new. It really takes only 30 minutes or so.[p]It makes a major difference in the way it works.[p]Good luck.[p]Kyle
  • RRP, You can cut the Philadelphia Cream Cheese from corner to corner, turn the triangles over to make a Christmas Tree and then put a piece of Cinnamon Stick at the base to make a tree trunk and cover it with the jelly to make a kind of unique (goo…
  • Carla Ramsey, When experienced eggers hear of someone who is having trouble with the egg, they are really disappointd, just as the one having trouble must be. Most would not trade their eggs for any regular grill.[p]It does take a little practice t…
  • The Naked Whiz,[p]I appreciate your thoughts. Sometimes I feel a little silly posting some types of questions but you have been a big help.[p]Have a nice evening.[p]Kyle
  • Fairalbion,[p]I am sure you must have a reason for not using a vacuum but I find that my shop vac hose will surround the perimeter of the firebox on my large with a bit of coaxing.[p]Many do not clean that area out very often, but I find that on low…
  • Chapstick, I use catfish skinning pliers which can be purchased at a sporting goods store that caters to fishermen.
  • katman, I appreciate your help.[p]Have a nice day.[p] Kyle
  • vr6Cop, I appreciate your suggestion. I will do that next time.[p]Have a good day.
  • katman, I would like crispy skin and meat that is somewhat drier.
  • Smok'in CSI,[p] MARINADE FOR CHICKEN, LAMB, SALMON[p]1/2 Cup of Soy Sauce 1/4 Cup of Oil 2 Tblspns Molasses 2 Teaspns Ginger 2 Teaspns Dry Mustard 6 Cloves of Garlic Minced[p]Marinate in the mixture for 4 hours, turning occasionally.[p]Hope …
  • Bill & AB,[p]Apparently I am one of the few who do clean the egg within reason. Before each low and slow cook, I take the used charcoal out and vacuum it out top and bottom.[p]My shop vac hose will slide around the back of the fire-box so it is…
  • Biker19, I have had good luck with stabilizing the BGE at 250 and going direct for three hours and then double wrapping with heavy duty aluminum foil.[p]It then takes about seven hours to develop a internal temperature of about 212 degrees.[p]Just …
  • Old Dave, That bread looks fantastic!![p]I would sure like to have such recipes for the bread that are easy for you to send email. [p]I know that can be a lot of trouble though, and I want to say please don't go to a lot of trouble to do it.[p]Keep…
  • Memphis,[p]I put the drip pan in dry. I have done pulled pork several times and each time, it has come out well.
  • Nature Boy,[p]This forum is largely the reason I bought my large BGE.[p]I think it is the most enjoyable forum I have seen in the many years I have been messing with a computer.[p]I can honestly not think of anything I would do to improve it (if I c…
  • LasVegasMac, Vadalias are fantastic. Take the skin off, gut one end off, load with butter, use a little honey, wrap in foil, pop on the BGE for about an hour at most any temp 300 to 500 and you will have an enjoyable little something to compliment…
    in Vidalia onions Comment by Kyle May 2005
  • Car Wash Mike, I just did a batch over the weekend, following the time-frames you describe.[p]You will not be sorry. (BGE dome temp 250)
  • Sandbagger, I have stacked spare ribs tightly enough that they are virtually touching each other and still seem to get smoke fairly well distributed on all.[p]I do prefer a little more room for them, but in a pinch, I think crowding them is fine.[p…
  • Vince, I have had some great salmon using the recipe below. SALMON MARINADE 1/2 Cup of Soy Sauce 1/4 Cup of Oil 2 Tblspns Molasses 2 Teaspns Ginger 2 Teaspns Dry Mustard 6 Cloves of Garlic Minced Marinate salmon in the mixture for 4 hours, …
  • jake42,[p]Leave it where it was. That egg is amazing !!
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