I cooked some'en: Chili and cornbread

First start with the raws. 1/2 LB ground chuck, 1/4 lb. ground sausage, one stick aundui sausage diced, 1/2 onion, 5 cloves miced fresh garlic, one can dice roasted garlic tomatoes, one can tomato sause w/ garlic small, tomato can of water, salt and pepper, one can pintp beans drained and washed, Tony's and some chili powder.


Brown the chuck and sausage with the onion and fresh garlic. Drain grease and add the Aundui and other raws. Cook at 300 for 3 hrs with constant mild wood smoke. I use presimmon 1/4 uncovered adding beer to keep consistancy.




Next up cornbread. Never tryed it on the Egg. Heated Egg up to 350 dome. Wife normally cookes it in oven at 350 for about 30-35 min. Cooked this for 45 min at 350 dome and still sticky on top.


Cranked it up to 475 and cooked another 15 min till firm and starting to brown.




Wife made up the cornbread. She's made it for years in oven so just kind of throws it togeather but roughly: 2 cups self rise yellow cornmeal, one egg, roughly a cup buttermilk till a mix will just pour. Oil cast iron skillet well and heat then pour in the mix. Thats it.

All the cooking was done with smoke rocks between the cast and platesetter and zero burn problem. Cornbread turned out great but next time will start out at 425 and finnish with the high temps to chrisp the top.