Mr Holloway

Tri2Cook-that is a great looking chunk o cow. In the same province.Will drive ,to help get rid of leftovers, if needed Dinner was ,chicken rubbed with Cluck and Squeal All Purpose(amazing stuff), and finished with Sweet Baby Ray's Imported corn is surprisingly good right now. Shane

Great looking meals everyone We had some sweet and spicy cedar plank salmon, a striploin , corn and a baked potato Shane

Just purchased my second large Egg at my wife's request I am a member of the cult, but you could never meet better people They will help you with any issues and your recipe " to do " list will grow to pages http://www.greeneggers.com/index.php?option=com_simpleboard&func=last25&do=show&sel=24&Itemid=188 If you can get to an Eggfest in your area, you can see how "crazy" we are It is a purchase you will never regret Shane

Very nice rig Dave Love the bottle opener, always a great option to have I know how good that pie is Shane

Great looking meals everyone Some pizza on the menu New grid works great Ready to slice Shane

We have been using nice fatty chuck roasts Sometimes I add some bacon into the grind. Fish sauce is my secret weapon Shane

Dave, these shortribs were fantastic. Thanks for the sample Will need the recipe for the marinade Shane

Fantastic meals and pics everyone Some tenderloin with sweet potatoes, roasted red pepper, grilled portobello and green beans Shane

Beautiful looking sausage Definetly not what I what I was thinking Thanks for the great pics Shane

Kim- those beans sound crazy good, very nice meal mm84321-beautiful plating, great colours Robirdstx- wings look perfect, love the sauce idea, will try that next time C. sapidus- chicken looks amazing, lots of great flavours going on there Shane

Happy Birthday Elizabeth Just noticed where you are located. Really looking forward to the sausage and meal pics now. Shane

That looks amazing Beautiful plating Shane

Thanks for the great comments folks The sausage recipe was pretty simple Salt, pepper, garlic and vino, the hot mix had chile flakes added They were rolled in the coils when we made them Dried in the fridge overnight and packaged I used them at a BBQ fest and thought they would handle easier than links Chorizo might be a little difficult to coil Would love to see some pics of the meal Shane

Meals and pics look amazing everyone Some sausage On the grill With some fries Shane

Thanks Rotuts The wings were on for about an hour and 450 dome temp. I did switch the racks halfway through, they also spin, which is handy The rub for the wings was mixed with some cornstarch which helped the skin crisp up in the Egg I normally do raised direct, but these work out as well or bettter(less tending/more beer ) Hope this helps Your welcome to use anything you like Shane

Great pics everyone Got a new grid that will help with the wing cooks Works pretty good Shane

Great score Lots of info here virtualweberbullet.com Edit: As stated above Shane

dcarch Your plating and pics are incredible. A constant source of inspiration. Thank you Shane

Hey Sadistick No, not a chef, just a backyard griller They do call the cooks at Eggfest, chef's, and some are professional But most are just BBQ fans Toronto Eggfest is June 9. You need tickets in advance, but for $40(the grab bag is worth $50) I dare you to leave hungry and uninspired Shane

Was lucky enough to get a sample of this. Amazingly good Will be trying this real soon Thanks Dave Shane

That is a perfect meal Amazing colour on the steak Shane

Hi Rotuts A shoulder is my favorite cook. The mixture of meat at the end is outstanding. This is a large Egg, and the shoulder was around 17lbs. Getting the Egg ready for this cook is fairly easy. First, cold beer on hand Then I usually clean out the Egg inside, I only really worry about the first layer of charcoal around the air holes and botton grate. Then I fill it up to the top of the fire ring. You don't need to go that high, but I do. I keep my smoke wood close to the center,because the Egg usually burns straight down in mine. Light in one spot around 12'o'clock. Get things going. Grab a beer and STAY RIGHT THERE. It is really important that you catch the temp before it gets to hot. This is the hardest part of a low and slow for me. Around 50 degrees before my target temp(250/275) I begin to shut the vents down and let it get to temp. Then I hold that for around 1 hour, a little more smoke wood(cherry) After the smoke wood gets going and smelling good. The shoulder goes on. I do not lift the lid till the 21/22 hour mark. I will check the temps but once the Egg gets happy. It has never let me down I will be picking up my second large in a couple of weeks If you can ever get to an Eggfest in your area. You will be amazed by the food Shane

When I say restless night, I kinda mean , like a kid before Christmas morning I get the Egg nice and stable before bed and it has always run through the night. Even in the middle of a cold Canadian winter. Sometimes, I just get up to go out and listen to it in the middle of the night Shane

Burgers on the menu Some chuck roast, NY strips and bacon Into the grinder With some twice baked taters Shane

Amazing meals and pics everyone First long weekend to kick off the summer, Beer and a pork shoulder 22 hours later Worth the restless night Shane