We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
First time on the BGE, mixed result
I used my new BGE for the first time yesterday and cooked 2 spatchcock chickens on direct heat rubbed with Dizzy Pig Shaking the Tree. The chicken was moist and overall I was thought it was great but the hickory smoke flavor from the chunks I tossed in was overpowering. Was hickory a bad choice or did I toss in too many chunks? I didnt count, but I probably threw in 5-7 decent size hickory chunks. How do you know how many wood chunks to use?
I am planning a 5 hour cook of beef back ribs and pork baby back ribs today. How much hickory should I use?