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So my wife was out for girls weekend so I decided I would use the BGE every night while she was gone.
Friday night tri tip, rubbed with cow lick, seared @ 900, then cooked to IT if 125 degrees. Not only was it great, I really like the appearance. It also made for a great sandwich the next day.
Saturday night, spatchcock chicken, rubbed with Dr BBQ's big time rub, cherry wood and a couple of sausage, and dizzy pig potato crisp.
Sunday night, spare ribs, rubbed with Emeril's Essense, hickory and apple wood.
Great weekend with the egg and plenty of left overs!