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
I finally did my chicken spiedies last night and got rave reviews. I used my packaged State Fair Spiedie Sauce and marinated about 1 1/2 pounds of cut up chicken for 24 hours. I then skewered the pieces onto 8" wooden skewers (7 in all). I set my mini up with a single firebrick and got the temperature to 300 before putting the chicken resting on an 8" piepan on top of the brick. I let it cook for about 30 minutes with the temperature ranging between 300-325. I then served them on sliced french rolls lathered with horseradish sauce and my youngest son wound up eating three of them. We did decide that two skewers of meat in each roll would be preferable (too high of a bread to meat ratio with only one skewer). All the family suggested that this is a keeper. [p]What were other results?