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Old 12-03-2007, 08:17 AM   #41
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Sure, I can not lay claim. A member on another forum documented it here...

http://www.deejayssmokepit.net/Downl...hrisp-XMix.pdf

I didn't get to do any. Tooo many racks of BB ribs. I will be doing it later this week though.

Tonight is ABTs and smoked corn, kid made me promise. I really need to get6 a grate extender .

Take care,

Brian
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Old 12-03-2007, 10:09 AM   #42
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What are ABTs? I am off to check out your link.
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Old 12-04-2007, 07:32 AM   #43
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Atomic Buffalo Turds...

Take a jap and either core it or cut it length ways in 1/2, your choice. Then stuff with cream cheese. I add dry spices and crumbled smoke sausage to this last round. Then smoke around 225 degrees for 2 hours with indirect heat.

With that said you can play endlessly IMHO. I have used little smokies, shrimp
, stripped ham, brisket, and pulled pork for meat. I have mixed cheese in with it also. That is the nice things about these
little buggers they sem good with whatever you throw in them.

I must also say I picked this up on another forum to give credit.

I will post a pick of last nights dinner with smoked corn on teh cob. Don't laugh I took it with my cell phone.

Take care,

Brian
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Old 12-04-2007, 08:23 AM   #44
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Well I think you might be able to tell what this picture is of (Man I need to get my digital back from my kid)...
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Old 12-04-2007, 01:15 PM   #45
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can any someone help me i am new on here and i saw a post for chinese red ribs
e6d9az1@msn.com
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Old 12-11-2007, 02:02 PM   #46
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Well, DH cooked a small venison roast, short ribs of beef and a large pork roast, all at one time. He covered the venison roast in a mustard rub, and removed it first. We had that for dinner, and it was delicious. It made us really happy when the neighbour who had given it to us had a taste and seemed surprised that it was so deliciously tender.

We had the shortribs the next day, warmed up in the microwave, as we cooked the vegetables. Also delicious. His barbecue sauce was fantastic, and the ribs were as tender as any he has cooked in the pressure cooker, or in any other way.

We have been working away on the pork roast. We had it hot, and cold, sliced, as a meal and in sandwiches. I love the way the flavour goes through the entire piece of meat, no matter how big it is.
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Old 02-17-2008, 11:29 PM   #47
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The Egg got a great workout this weekend. Ribs yesterday (five racks), and a nine pound prime rib today. I can see that as summer comes, we will not be using the oven or the stove top for cooking.
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Old 02-18-2008, 08:18 AM   #48
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I love my Big Green Egg so much that I have told my wife that when I die, I want to be cremated in it.

I have smoked a pork butt for 20 hours in it and seared my steak at 750-800 degrees. I have cooked pizza in it and and roasted fruit/vegetables. I always smoke a turkey at thanksgiving. It is the single best "toy" I have ever purchased for myself.

Have I mentioned I love my Big Green Egg.
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Old 02-18-2008, 09:35 AM   #49
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Quote:
Originally Posted by untateve View Post
I love my Big Green Egg so much that I have told my wife that when I die, I want to be cremated in it.

I have smoked a pork butt for 20 hours in it and seared my steak at 750-800 degrees. I have cooked pizza in it and and roasted fruit/vegetables. I always smoke a turkey at thanksgiving. It is the single best "toy" I have ever purchased for myself.

Have I mentioned I love my Big Green Egg.
Gotta luv the BGE, it's a great cooking machine

Have you ever gone to the Egg Fests in Ocala at Silver River State Park?
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Old 02-18-2008, 10:09 AM   #50
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I'm not familiar with the Big Green Egg...what is it?
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