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
Had to hang my head and say "awe boy" again
Once again I bring a nice piece of meat in and place it on the table for dinner. Looks fantastic coming off the egg. Then I hear this..... does everything that comes off of that thing have to taste like or be smokey? What kind of wood did you use this time?
Im really at a loss here fellow eggers.... I start the egg get it stabile and wait for the bad smoke to clear. Before I do anything and even if I dont use chips or chunks for smoking my significant other doesnt like the taste. All she ever cooked on was a gasser and I cant seem to get her converted over. She does admit that everything coming off of the egg is very moist and tender unlike some cooks of the weber but she doesnt want everything coming off the egg to taste smokey.
So where do I start from here??? Your thoughts and suggestions would really help out here or I'm afraid she might ask me to sell it. I was really holdin out for the minimax for a second egg until I realized it was that big of an issue. Holdin off on that thought in hopes to find a solution.
Any help would be appreciated.....