Dinner both nights on the egg this weekend, trying out the new grate and eggware cap I got from @stlcharcoal
. Both work very well, very happy with the purchase. My wife has now started calling the egg 'Tinman' though.
Last night dinner was super simple, just some sweet potatoes and burgers. I use 80/20 ground beef, salt, pepper, garlic powder and worcestshire sauce in the burger mix.
Saturday night was a bit more interesting, whole black bass, coated with a mixture of olive oil, chopped thyme, rosemary and parsley, minced garlic and capers. Stuffed with additional fresh thyme and lemon slices, and cooked in a mixture of rosé wine and half a stick of butter.
On top was a pan of okra, tossed with oil and a local Cajun rub, Todd's Bayou Dirt. Here is the finished fish:
Today, I'm working from home and the in-laws are driving up from NC with our daughter, so figured on doing some ribs! I haven't foiled, usually go 4-4.5 hours and sauce, let finish for another hour. I'll post pics of that as the day progresses.