As a kid growing up in Nebraska, my mom used to make runzas--a mixture of ground beef, cabbage and onions encased in her homemade bread. Since my parents were visiting this week, I decided to make a batch of runzas on the Egg. [p]I browned a pound of ground beef, drained it and added the diced onions and shredded red cabbage. While it was covered and cooking over low heat, I punched down the bread dough that had been rising for nearly an hour (you can use just about any bread machine recipe or even the frozen dough that you buy at the store)and divided it into eight equal portions. Once the cabbage in the meat mixture was just beginning to be tender, I rolled the first dough ball out to a 6" circle and spooned a half-cup of the meat mixture into the middle. I added some extra sharp cheddar cheese on top of the mixture and then folded up the edges of the dough to completely cover everything.[p]I had my pizza stone in the Egg, which was holding a good 350 degrees for the previous 30 minutes. I placed each runza, seam side down, on the stone and baked it for about 20 minutes. When the bread turned that lovely brown, I moved them to a platter and from there to the table.[p]My mom's runzas were good (at least I remember them being good), but the smoky flavor added by the Egg made mine even better. Is there nothing that this thing can't cook?