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Age old Brat recipe - boil in a beer and onion mixture, take out - grill for a few minutes - then return to the beer mixture.
Cooked these last night. On or about 400 degrees, turned three times at 10 minute intervals. On the last turn I closed all the vents for the final 10 minutes. I used an elevated grid.
One thing a lot of new users overlook is "heat soaking" the dome. It is ok to heat past your target, because opening to place your cook inside lets a big bubble of heat out. If you have the dome well heated the Egg should reheat quickly to your target temp. Of course you also want the dome hot so the radiant heat is cook all around.
Speaking of opening the dome, make sure you understand about blowback.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I just took off some sausage that I bought from the market, a jalapeno cheese & a chorizo. .
Smoked them at 270º for about an hour and a half. Casing intact and chewey, bursting with moisture on the inside ...very nice!
Has anyone cooked with a cast iron dutch oven in an egg. I have an idea for a beef and pork cook, braised in my special tomato sauce with mushrooms, peppers and onions. Somebody out there must have tried some dish in a dutch oven.
once or twice i have