Penguin4x4

if anyone can get data on the costs of occupational injuries in the US (preferably both direct and indirect) that isn't 20 years old I'd be mighty grateful

well, it kinda looks like the old Bug

http://www.youtube.com/watch?v=F63z6eGb6rE

God I hate you I love my Egg. I want to get one in the worst way just do to all of their capabilities. I know this is going to sound moronic, but can it grill as well as smoke? Like can I grill steaks or burgers or hot dogs on it as well? J Grill, smoke, bake, saute, boil, stir fry, braise, pan fry, and I'm sure you can even deep fat fry with the thing if you really wanted to Hmmm I want to see one in action..... J Lucky you there appears to be a BGE dealer in Sierra Vista. Closest dealer to me is a good 50 miles

God I hate you I love my Egg. I want to get one in the worst way just do to all of their capabilities. I know this is going to sound moronic, but can it grill as well as smoke? Like can I grill steaks or burgers or hot dogs on it as well? J Grill, smoke, bake, saute, boil, stir fry, braise, pan fry, and I'm sure you can even deep fat fry with the thing if you really wanted to

God I hate you

Never seen one, but not sure I'd pay extra but I'd definitely buy it and am also interested in how you think it tastes. Well I have dry aged a rib roast in my fridge before...hmmm...

Curious as to why this is? I know the t/s specs are similar and they model almost the same in box software, but that's like saying rum and bourbon taste the same because they're both brown.

This x Eleventy billion

Especially with that god awful Dex-Cool; stuff eats gaskets like crazy

Dry-Aged BBQ Brisket: dumb idea or no? I know dry aged steaks are juicy and tender and extra "beefy" but they're cooked hot and fast. Just another random thought on a boring day...

well that is one way to get around cleaning your car

http://www.youtube.com/watch?v=rzI08aDdlME

MKader?

dragon that bitch

is nuclear technology that big a deal in Bulgaria?

looks like we made quite an impression on the Bulgarians who visited the campus on Thursday...so there's that

all this BBQ talk is making me pine for a BGE bad

160 sounds a bit low, but then again I've never done a pig shoulder (yet) Really low. It will be hard to chew. That isn't even above the plateau. 180 minimum which is what I read the first time. Normally somewhere between 180-190 is the sweet spot. About 10F lower than brisket (190-200), then?

160 sounds a bit low, but then again I've never done a pig shoulder (yet)