Just got back from a cookout in Lafayette,LA. One of the featured items was chicken and sausage jambalaya coked in a Dutch oven in the egg. The rice was brought to boil for 5 minutes then the jambalaya was taken off to simmer and finish.
Also the cooks did a standing rib roast (ribeye roast) in a different way. On a 500 degree egg they seared the roast on each side for a couple of minutes first, not at the end, then they shut down the egg, stuck a probe in the meat and waited till it got to the desired temp. I had done one the day before the opposite way which is the way I had read. It was good to see different ways of doing things.