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  • Re: Throwback Thursday

    500500
    Pretty boring pics from December 2016. I've been through a few phones since I first got the Egg in February 2009. Was posting pics from my camera to Snapfish and links to the pics from Snapfish …
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  • Re: fermenting chili peppers for sauce

    500500
    My saurkraut will be one month in the Fermat come this Thursday. Time varies depending on what it is. I just started beets and carrots yesterday. And the okra I did earlier I stopped after day 4 but …
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  • Re: First cook on the old school clay egg

    500500
    Props for the Rebel Yell. Haven't had that in awhile. I've been on an Evan Williams Black kick lately. 
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  • Sockeye Salmon

    500500
    Pulled this out of the freezer for tonight. Raised direct at 400*. A few minutes on the flesh side first then skin side down. I have two fillets left until next season. Bummer. 
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  • Yard Bird

    500500
    375*-400* Raised direct. Here's the spice rub recipe. Watch the video to get the correct recipe. I didn't do the lime and olive oil at the end. Turned out to be a great spice rub for chicke…
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