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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

4 new DP rubs tried tonight and killer roasted potato/asparagus side

Got 4 new Dizzy Pig Rubs tonight.  Original, Tsunami Spin, Swamp Venom, and Red Eye.  I decided I would see how each tasted on some chicken strips.  I LIKED ALL OF THEM.  I will say that they were slightly overshadowed by my wife's side dish. 

Here are the 4 different rubs on the chicken, and the real dinner winner with description is below.  You need to try it!!!


My wife made these roasted potatoes and asparagus. They were awesome and actually pretty healthy!


1 bunch fresh asparagus
1-2 pounds new potatoes (cut into bite size pieces)
olive oil
3 cloves garlic, sliced
1 T. dried Italian dressing mix
salt and pepper
1-2 T. fresh basil, chopped
grated Parmesan cheese, for serving

1. Preheat oven to 400. In a large bowl or bag toss potatoes, asparagus, 2-3 T. olive oil, garlic, Italian drsg, and plenty of salt and pepper.
2. Grease a sheet pan and roast veggies for 35-45 minutes until potatoes are tender. Garnish with basil and serve with cheese.

Zionsville, IN


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