I don't know how to post a link so I'll just copy it in here. If you love Gino's East but don't live in Chicago, this guy comes as close to it as I have had and I've tried LOTS of recipes.
My question is, I HAVE to try and cook this on the egg. Please let me know how you all would set it up, temp, time, etc. I love details so please don't be shy!
The Dude: Yeah, well, you know, that's just, like, your opinion, man. Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!