It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops
than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza
, FGL’s Lemon Pepper Wings
or our favorite, S’mores in a Cone
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
So I got all these Briskets........
I figure why not make ribs. Really trying to get the rib recipe dialed in. I can cook them fine, I just don't have a "go-to" like I do with brisket. So I'm doing 4 racks of St. Lou's 4 different ways. 1 with Dizzy Dust and Blues Hog. 1 with Dizzy Dust and Blues hog honey mustard. 1 salt and pepper dry and 1 with salt lick rub and sauce. The best I've ever done is salt lick style but I'm loving the blues hog lately. It was way too sweet for me when I first tried it but it has really grown on me. This is the first I've tried it on anything besides chicken. Got the rig fired up, time to hit the pool for several hours of R&R (and sippin').