We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Not sure where to put this discussion but here goes. Every time I cook sausage on the Egg I get that nasty acrid smoke flavor from burning fat falling on the coals. I'm giving the coals plenty of time to burn in so I'm pretty sure that's not it.
Anyone else getting this problem and maybe have a solution?