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Joined Date: Oct 11, 2012
Reviewed Mediterranean Shrimp and Orzo Salad
"This was so easy and very good. You could add sun dried tomatoes or change it up for a spicy recipe also. We get fresh shrimps from the gulf here in Mississippi and this was so good!"
"Very good, but I did my ribs on the Big Green Egg at 225 for four and half hours. I left them uncovered and sprayed the ribs with apple juice ever 45 minutes to an hour. Rub is especially good."
"This is a wonderful and easy dessert! The girls in the office went nuts over it! I did the rasberry sauce a little different. Cooked the berries and rasberry jam then strained the seeds, put it together as Ina said, then back on stove with couple tablespoons corn starch to thicken. It was terrific!!"
Reviewed Cajun Brined Turkey-Two Ways
"Used my Big Green Egg (Don't know why Bobby doesn't call the BGE what it is) and this was wonderful. Turkey was moist and just the right amount of spice. I did a 21 pound bird, doubled the spice. Let rest for an hour tented in foil. To die for, everyone loved it!"
Reviewed Yellowtail Snapper on the Half-Shell
"We do this dish on the Big Green Egg. Same method, however I score the fish, place little pats of butter in the score, season with essence, Old Bay, and garlic powder. When the fish puffs up and is tender, it is to die for! You really need fresh red fish or red snapper. Wonderful dish"