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  • ^ Yes, I've seen that done with other forums when they changed.  Just lock the old one and start over.  Maybe they got a good deal on this software or maybe somebody knows somebody...who knows why they made that decision. 
  • Hope to see you at eggfest!
  • The buffets we like are the Spice Market (inside the old Alladin now Planet Hollywood) and Bellagio. We also like Hash House A Go Go which is off strip. No visit will be without a trip to In-n-Out Burger.
  • Looks great!!! I love cheesesteaks with Cheese Whiz. That's how they have them in Philly, but it's near impossible to find them like that outside of there.
  • We saw them at a home show when we lived in TX. I asked a few people about them and everybody I talked to loved them. We didn't have the money so I just got a regular New Braunfels charcoal pit. I ended up giving it away when we moved. When we…
  • I've done both, I started doing it up but I've since started doing it down. As much as BGE likes to say that a platesetter is "indirect" it isn't. The platesetter will still radiate heat. Putting it fat down will protect the flat from drying ou…
  • I've done both, not much difference with water IMHO. I wrap the platesetter in foil so it doesn't get yucky. I like to keep a foil pan to catch the juices.
  • Lockhart may be tough but it's worth it. They tend to run out of brisket so you have to get there early. Then again, there are 3 different places to try: Smitty's Black's, and Kreuz. Slat Lick (in Driftwood) is BYOB, so you can bring a cooler o…
  • FSM-Meatball wrote: I have found that my composite decking seems to absorb oily and greasy substances and stain. I would be worry about setting a greasy utensil down and staining the top. +1 This house had it installed when we bought it. I…
  • It was so funny at his cook school. He said right off the bat that he hated doing chicken. He only did one demonstration then let us loose with his helpers.
  • Pork Butt
  • I put a coating of veg oil on them, (olive oil can burn at high temps) then liberally put "Montreal Steak" seasoning on them. I try to get the steaks up to room temp before putting them on. Then get the egg to 450-500. I start checking their temp…
  • I put my brisket or pulled pork into quart bags and suck them down with the foodsaver. They freeze pretty good. Can't say for shure with regular bags though. There has to be a way to ship it because there are places that sell BBQ online. Proba…
  • Rascal wrote: Can't say the same about my hardly used, OXO, "good grips" can opener! What a POS.. can hardly open a 5 oz. can without a struggle!! 8 -( You must have gotten a lemon or it wasn't aligned when built. I've had one for about …
  • I'll be there. Takes me around an hour to get there.
  • What broke? Do you think your dealer can sell you just the broken parts? Proly be cheaper than a whole new one.
  • I've seen the same in BGE charcoal. I don't worry about it.
  • Wow $1.36/lb! That's cheap! The cheapest I ever saw was $1.89.
  • Pepe Le Pew wrote: I always have a UV or skylight filter on my lens for protection. Often use a polarizing filter. Sometimes use a ND filter (mostly for blurring running water). Anything else can be done in Photoshop. Same here. I als…
  • Most of the briskets I've cooked are from Sam's. They've been pretty good.
  • SouthJerseyEgg wrote: Wow...I see a Flava-Flav marketing tie in LOL I never even thought about that.
    in Got #3! Comment by asianflava July 2011
  • We were camping last month. I mentioned to my wife that there was a Med on Craigslist locally. To my surprise, she said that I should have bought it for camping. She said to check if it was still for sale when we got home and if it is sold then i…
  • loco_engr wrote: Plz tell me 'bout that oversized thermo :ohmy: It's a glow-in-the-dark Tel-Tru, I can monitor the temps from my upstairs bedroom. I had to enlarge the hole a tad bit but it wasn't a big deal.
    in Got #3! Comment by asianflava July 2011
  • I've been leaning towards Hickory and Pecan too. I usually put 5 or 6 chunks on top of the coals right before I put the meat on.
  • Hmmm no wonder my dealer says that I was their first XL sale. I bought mine about 8 months after that.
  • I typically let mine get to 300 before a smoke. Then I stir the coals, throw on a few wood chunks, and put the platesetter and meat on. It will drop down to ~200 right after because the ceramic hasn't heated up yet and the meat and platesetter are…
  • We have 2 stores in town. The new one doesn't have RO but the older one has it seasonally. I hope they continue to carry it. I bought 5 bags last week, I'll probably go back and get 5 more. My backup is Lowes since they have Stubb's lump.
  • bubba tim wrote: I would also not trim the fat cap and cook it fat side down. It is BS to think that fat will run down the side of brisket and keep the meat moist. The fat cap protects the meat from the heat being applied from the bottom of your …
  • Yeah, those guys are great. I was in there just chit chatting when a customer came in asking for a fire grate. He was ready to buy one but they said, "it's a warranty item, we'll just give you a new one." Then I said, "I need one for my XL." th…
  • Well, the e-mail I sent from this board must not have come thru so I sent another one.
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