I'm planning to serve filet mignons and lobster tails for New Years eve. Can I cook the tails on the BGE or should I stick with my tried and true stove top pot of boiling water? If egged, what temps and tricks can you folks give me?
BTW in spite of record setting snow for the month my trusty snow shovel has helped keep my eggs in regular use. I start a four day eggin memu tonight of pizza, baby backs Sat, filets Sun, and chili on New Years Monday, which is a family tradition. Egg on, Brothers and Sisters, egg on!