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  • I am a big fan of the Rutland.  Mine are holding up well after about three years and lots of hot cooks (700+) for pizza and blackened fish.  When I got my new small Egg (now two years old), I changed gasket before the first fire, because it was ea…
  • Let us know how the duck turns out! I've been wanting to do a duck, but have never tried.  Ducks are wonderful on the Egg!! I kike to buy whole ducks and butcher them so that I have the leg/thigh combos and the boneless breast halves.  I clow co…
  • Interesting. I wanted the just the screen and the gave me the whole assembly. It was a warranty issue, so there was no charge in any case.
  • You just want to buy the lower vent assembly. That may not be the official name, but the dealer will be able to figure it out. It comes as a package including bolts, so you do not have to worry about getting the right parts. I do not know if the …
  • Beautiful crust on that lamb and the inside looks great too.
  • I am testing the add image feature.   I am trying to link to Photobucket.  It worked the first time.  You need to copy the date from the "Direct Link" line.  The upside is that you see the picture in your draft.
  • I am using IE-7.
  • So, can you point me in the right direction to find spell check?  I am looking at the icons above the box for comments and I do not see anything.  I have IESpell installed, but do not like to use it.....
  • I cut roma tomatoes in half, coat with EVOO and S&P and cook them indirect at 250 for about 4 hours.  This roasts them a little and dehydrates them a little to increase the natural flavor.  This is a great base for soup or tomato sauce for pasta.
  • The salmon should be great. If I am not mistaken that other fish is a Dolly Varden Trout and should be PDG too. I ate razor clams when I was a kid, but have no idea how to fix them.
  • Valeria has some pretty darn good ideas!
  • Beli, What do you call grouper in Mexico? Is it Negrilla? At any rate, fresh Negrilla is great with Chimichurri and that this what I was thinking about when I bought the grouper.
  • Nice effort! Looks to be about the same effect as a spatchcock, but you do not lose the backbone.
  • Duck never lasts long enough around here for sandwiches, but I may have to make a point of saving some.
    in Duck Que.... Comment by BobS August 2011
  • This is one of those things where you have to find a recipe or follow your instincts to what you like. Lamb is good cooked hot to med rare or lo-n-slo until it can be pulled. I also like it cooked with a reverse sear (lo-n-slo) up to about 110…
  • Thanks for sharing. What are creole tomatoes?
  • Have you ever been to a pizza place with a wood or coal oven? When finishing a pie, they sometimes use the paddle to hold the pie up near the roof of the oven to get some instant browning. I set my grill up with the legs down on the plate setter…
  • Mudflap wrote: You're welcome. I personally don't think having to register to post is a bad idea. These cooking forums people (for the most part) seem to be respectable. I've been on some other forums, namely for hunting and fishing, and some p…
  • There is not doubt that it can be done successfully, but I still do not think that is is advisable as a recommended technique I put it in the camp of using a cell phone while driving.
  • Mudflap, thanks for the heads-up, I did not go far enough with my check of the Whiz' comments. You are right -- access is very restricted. I just posted a message asking why. I have sent a number of folks to the site and had no idea that they c…
  • fishlessman, I do not fry cook many things inside either and when I do I watch it like a hawk, but I really do not think it is reasonable comparison between cooking on a stove top and cooking on an egg -- from a personal safety or a property dama…
  • I like the look of both of those recipes, but especially the sauce for the swordfish. Thanks for posting.
  • The Naked Whiz wrote: Part of the equation though is that the Primo forum is a closed forum. You must join to even look at the forum, let alone post. I'm sure that keeps a lot of casual visitors away. I have to respectfully disagree. You …
  • IQthere4iam wrote: I love egg wings but I enjoy them fried as well. I love all food equally Guess ill just steer clear I think that it is a good idea to steer clear. As I see it, there will be no flavor benefit and there is a safety…
  • Dang Kim. That was a great cook and a beautiful baby. Aint grandkids great! We are celebrating a second birthday this weekend.
  • There is probably some great software out there, but I had bad luck with a bunch of recipes on a program, on a Mac, that I could not transfer to the same program on a PC, so I just use Word and set up my own file system. For me it works fine and …
    in Software Comment by BobS July 2011
  • Great pics as usual, but the kids and the burgers were over the top!
  • Misippi Egger wrote: Awesome :woohoo: What's the matter - too much salmon and Dungeness crab in Seattle? :laugh: I had some of both and it was excellent. Actually, I think that dingeness crab is my favorite. But I needed a burger bad!
    in POCBs Comment by BobS July 2011
  • I am not sure how you loaded it to begin with... I pour my lump into a plastic container, give it a good shake and use the lump off the top. After every 5-6 bags I throw away the fines that accumulate in the bottom of the bin. With that proce…
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