Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Dueling chicken breasts

Got my Dizzy Pig seasonings this week and have been anxious to give them a try.  We did our normal chicken breasts we do once a week tonight for this meal and to eat throughout the week for salads, fajitas, etc.  The wife doesn't like change and wanted to use our go-to seasoning of EVOO, shallot pepper and Italian dressing.  So we did about half with those and half with EVOO and Raging River.......results were great.   I loved the Raging River and can see why it will be great on Salmon.  She liked it too at least as much as our original which has been great for quite some time.  Did them direct at 375-400* about 9-10 minutes per side.  Had mine on flour tortillas with shredded cheese and Mrs. Renfro's Habanero Salsa.....amazing.

Doing some baby backs low and slow tomorrow with Dizzy Dust and Swamp Venom.  Here are some pics and will post more tomorrow of the rib cook

Firing it up torch style


Getting warm.image

Spring evening in Texasimage

Shallot pepper done image

Raging River doneimage


Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer


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