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
My thanks to AZRP also. We cooked it last night (no pics) and it was fantastic. I had 6 people and I probably had too many veggies in the pan for them to be nicely done when the chicken was. If I do that quantity again, I will either nuke the veg…
I would sear the whole roast, or cut in half like here, over a hot fire and then let it roast for a while. Monitor the meat temperature closely and pull at 125 for rare. Oh, I just use EVOO and salt and pepper as seasoning.
The gasket on my small died several years ago, and I haven't replaced it. I don't do "lo and slow" on it, but it works fine for searing and roasting. I suppose I am loosing quite a bit of heat, but nothing I am cooking on it takes that long anyway.