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Last Active
  • Re: Too much smokey flavor?? Please help!

    I had the same experience when I first got my egg.  I think I was trying to put my food on too soon.  Now I wait for quite a while -- at least 20 minutes before I cook.  By then, that strong (almost acrid) smell is gone.  

    What do you use to start your fire?  I use the BGE branded starter cubes.  I feel like they have a very unpleasant odor when they burn and I make sure that they're totally burned as part of my waiting process.  Just thought I'd throw that in.  
  • Re: 42# Piggy On XLBGE, Pics as I go.

    Looks good, mate! 
  • Re: OT- Whaddya Drive? (Pics HIGHLY Recommended!)

    That's a gorgeous Cayenne.  Huge Porsche fan here.  How did you like the new Cayman? 
  • First Mahi-Mahi on BGE (Pic)

    This is one of my favorite recipes I cook in the Summer and it was the first time I cooked it on the BGE.   Mahi is marinated in a soy/sake/ginger/garlic/brown sugar mixture.  The homemade salsa has mango, onion, fresh lime juice, fresh mint, and jalapeno.  The combo of the fish with the salsa is awesome!   

    I only have one pic of the final product as I was busy cooking other things (corn on the cobb and brats) for a big get together.   The fist was cooked raised direct around 450 degrees dome temp.  Awesome Summer dish served with rice and a simple salad with sliced avocado.  

  • Re: And So It Begins...

    That's great advise!
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