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Last Active


  • Thanks for the site. I'd never seen that one. Don't really want to purchase a kit though.
  • Thanks for the advice. I'm planning to place it this weekend using your suggestion. Wish me luck :ohmy:
  • OK Cpt'n Cook...what is a PPot Lifter"???? Is that another word for forklift? :huh:
  • Thanks Capt. Yes it's too late. I'm ready to place the egg now. I was hoping there was some mini crane around that I didn't know about :laugh:
  • Thanks Cpt'n. I'll give that a try
  • Really nice looking. What's the top surface made of? What did you use to finish the wood? I like the corner idea. You can work easily from either side.
  • I agree with Judy. Pull it off at 190 wrap it in foil and let it rest .
  • Sounds like good eatin' I'm doing a pork tederloin stuffed with poblano peppers, grilled onins, crimini mshrooms and chedder jack. Then it's trick or treatin' with the little ones
  • Great table! I had thought of going with a granite top but cheaped out. Nice job
  • Hey Sundown, When you finish your table can I swing by and take a look? I live down the street from you (met you about a month ago through your neighbor P.F.). I'm planning to build my own. Already bought most of the material(using left over…
  • My first brisket was a success! Outside of the fact that I timed it poorly the results were fantastic. I put the brisket on at midnight and it didn't reach 190 degrees for 24 hours. It rested for one our by which time all but one guest had left ou…
  • Thanks for the info. I plan on checking out your site now I live in the Boston area, manage a radiology department in a community hospital and my wonderful wife gave me a Large Green Egg for Christmas. I love to cook and think I was dispalced a…
  • The recipe was the first for Boston Butt I found on the website (Competition Boston Butt). Who am I to question at this point you know. Nowhere had I read in all of the literature provided with the BGE that dome temp is off by 25 degrees. Thanks…
  • Maybe. I got the recipe and directions from the BGE website. It said a temp of 230. I had it at 200-225 for hours. I'll keep it higher next time. Thanks
  • Thanks for the response. I did let the egg stabalize though...for over a half hour. I had a tough time maintaining a low temp at first. Question to you...Had I let the egg do it's thing wouldn't the temp continue to drop after maintaining a fairl…
  • Thank you all for the suggestions. Guess I'll be doing the 1st fire this weekend as planned.
  • Thank you for the link.
  • Thank you. I didn't realize that was possible. Great looking roasts!
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