Saturday we did the chicken cordon bleu. Wife did the hard part of wrapping the ham and cheese in the chicken breast and marinating them. (I’ll have to get the marinade recipe from her if anyone is interested) I did the fun part of egging them! Turned out very good. I didn't even melt much of the cheese out onto the grid. She liked them ok but thought the smoke was a little strong, (2 handfuls of hickory chips will do that, still adjusting to the egg. the gas grill wouldn't have flavored them even that much with more chips). Father in-law, grandma, and myself thought they were awfully good with the smoke.[p]Sunday we did the baby back ribs. First attempt. Put on a bbq rub she got off one of her cooking shows; (can get recipe also). We planned on 1 1/2 hours @ 250. I had to hold them another half-hour for the side dishes to catch up, didn't hurt them a bit. The last half-hour I put some store bought bbq sauce on them and got them nice and sticky the way she likes it. The sauce and rub worked very well together. Store bought sauce isn't as zippy as I’d like, the rub picked it right up! Total success![p] I’m looking forward to doing some pizzas but need accessories! Totally happy with the egg and can't wait to cook some more.