Penguin4x4

polished and buffed the truck box and washed all the cars in time for lunch...now I think I'll take that nap

That is nearly sig worthy. No actually, I don't want to see that. Keep the fat women to yourself. :roflmao: :roflmao:

I feel sorry for you. Both on the protein selection & restaurant selection. Thank you *cries in corner* at least the seafood's fresh

I just have some cheap ass pans and smoker...not high quality but its gets the food done and good. Your priorities and position in life is a wee bit different than mine ignorance is bliss!!!! and far easier on the wallet

Truffle butter is a waste of truffles IMO. Definitely true...but still damned tasty Wagyu is other worldly...

grill one side, flip, remove If it doesn't bleed, it was cooked to long. Except it isn't blood Not just for beef btw. Pork over 137 is ruined. Can you say Trichinosis? 1) There isn't any in our country really 2) It DIES at 137 pwned Thought trich died at 127?

I feel sorry for you. Both on the protein selection & restaurant selection. Thank you *cries in corner*

Like on that BGE

indeed

There's probably nothing more versatile than a ceramic cooker either, (save for cast iron cookware), so think of it as an investment

Is it bad I saw this and thought of Godsmack?

Works great with skirt steak, just don't let anybody catch you doing it...you'll never hear the end of it...

For the most part my supermarket quality proteins taste just as good as anything on my Coleman RoadTrip Grill and certainly just as good as any restaurant in a 45 mile radius

Any top of the line steakhouse worth their salt will have a few of these (or comparable) in the kitchen: http://www.southbendnc.com/170.shtml Short of using a blowtorch, dangerously well stoked ceramic cooker, or throwing the steaks directly on a pile of charcoal you're not going to get a much hotter surface

So Lou Dobb's hired some illegals...his response? good ole Lou

personally, I find that 600-700 is more than adequate for grilling 95% of foods out there that being said there is very little out there that beats a thick cut of premium marbled beef grilled at 1,000F+...especially with a bit of truffle butter thrown on top at the end :droolcup:

I think Sean said he built his for under 20 bucks. They have designs all over the place. BGE owners are crazy, you'll find all kinds of designs, and plans out there. I just gotta find out how much one costs......... No store in Iraq LOL J an arm and a leg...or your first born son...they'll accept either