It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
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<p />Thanks to all of you for your sage (no pun) wisdom and advice. Who ever called this a "cult" got it right. I can't stay away from the Egg; it calls to me. And when I am away, I'm on this forum looking for new receipes to try. Wow! [p]So here's the update- ribs (baby back) last Satruday; hamburgers Sunday and Monday; rib eye steaks Tuesday. Break, spent more $$$ on a pizza stone and plate rack (oh, yea a rib holder, grill grabber, ash tool, tempature probe, and a ton of spices). Back at it yesterday with pizza and calzone. [p]I finished the first week with my first Pit Beef (no I realize there is some dispute over calling it Pit Beef... I am a Maryland native, so I'll go with it). I followed QBabe's instructions- bought a 2.5lb bottom round eye, seasoned it well, left it wrapped in the fridge for 3 days, put it on the BGE for 1hr on the dot between 350 and 400 degrees. Pull it when the center temp hit 130. I am so happy with how it came out I just had to tell you all![p]I knew I had achieved something when my wife not only acknowledged how well the sandwiches tasted but proclaimed that the BGE was the best purchase I ever made.[p]Sorry for the long post, just wanted to share the good will and thank everyone who has been so kind to answer my lame newbie questions! Pix to follow.