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  #81  
Old 06-18-2006, 10:17 AM
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6ballsisall 6ballsisall is offline
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Quote:
Originally Posted by BriEOD
So, when are you going to get an egg? BTW, this is all Farmer's fault.

Good info Brian!

No egg for me for a while. I don't even dare ask! New Ski, new boat, all kinds of new ski equipment in the past 45 days.

Phew!! The thought of asking/telling....... nope not now!
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  #82  
Old 06-18-2006, 10:21 AM
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BriEOD BriEOD is offline
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Yeah I hear you Jeff. How is your little one doing?
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  #83  
Old 06-18-2006, 10:22 AM
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6ballsisall 6ballsisall is offline
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Quote:
Originally Posted by BriEOD
Yeah I hear you Jeff. How is your little one doing?

Wonderful! Hard to believe next month is her birthday!

How are your kids? Ages now?
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  #84  
Old 06-18-2006, 10:43 AM
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Brianna is 8 and Cody will be 2 in September. They grow like weeds. My best friend brought his kids over yesterday and we most of thrown kids across my pool for what seemed like an hour. They don't have an off button!!
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  #85  
Old 06-18-2006, 12:27 PM
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Quote:
Originally Posted by BriEOD
So, when are you going to get an egg? BTW, this is all Farmer's fault.

I'd also recommend getting a good pair of running shoes.....you're about to gain some weight!
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  #86  
Old 06-18-2006, 12:38 PM
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Quote:
Originally Posted by Farmer Ted
I'd also recommend getting a good pair of running shoes.....you're about to gain some weight!
Believe me, at the moment that isn't going to happen. I am getting smoked most days. We do that Bozrouten workout like 3x's a week. He's the boxer and we do it on bags and than 1/4 mile between rounds. It is a smoke session.

The BGE is heating up and the pizzas are soon to go on.
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  #87  
Old 06-18-2006, 03:34 PM
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Quote:
Originally Posted by BriEOD
No Jeff, for Steaks (medium rare - medium) you want a high heat. You sear each side to trap in the juices. To cook a good steak you should only flip it twice. Sear one side, a minute later flip, sear other side and let is cook for a minute or two ... voila! If you slow cooked it you would cook all the way through. If you were doing chicken or pork you would want to slow cook it.
I pay attention to getting especially thick cuts. I tend to sear about 30-45 seconds per side, damp it down completely and cook the rest of the way slower to capture the smoke flavor.

BTW, a digital meat thermometer is your best friend, at least on thicker cuts of meat. I've been a HUGE fan of the Weber wireless meat thermometer.
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  #88  
Old 06-18-2006, 08:28 PM
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Thanks for the tips and keep them coming.
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  #89  
Old 06-18-2006, 09:42 PM
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I'm overdosing on red meat these days...I have a buddy that's moving here from upstate New York. He had a couple of head of cattle that they raised on their hobby farm, and before he left they butchered and aged them. He arrived here the other day with two chest freezers full of meat. He and his family are staying here waiting for their house to be done - my days now revolve around thawing, marinating and cooking. What a blast!...but I think I've gained 5 lbs.

Tonight was fajitas. Marinated and grilled up the delmonicos we thawed but couldn't eat yesterday - sliced thin. Double-handful of mesquite chips soaked in Jack Daniels on the coals. Vidalia onions sliced, red/green and a few jalapeno peppers and cherry tomatoes, sauteed in butter/lime juice/southwestern seasoning with a touch of brown sugar in an aluminum pan on the Egg. Tortillas moistened and tossed on the grill for a minute or so + cheese/rice/guacamole, sour cream and salsa...oh..and a few Coronas....

Carumba!
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  #90  
Old 06-18-2006, 09:51 PM
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That sounds awesome!

I torched my first attempt at pizza. I think my problem was putting my pizza stone to close to the heat. I intially put it right on the metal grilling rack and baked the pizza at 500 degrees for 7 minutes and it burnt the bottom. After my wife gave me a hard time I regrouped. I placed a brick between the grilling rack and pizza stone and cooked the pizza for about 5.5 minutes. It was really good.
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