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
You'll love it. Being able to cook 6 slabs of baby backs flat is fantastic. Not to mention fitting 5-6 butts on at once! Did you get the spider with it? If not pull that credit card back out as it's well worth it also.
The carnivore does have a kick to it and I agree a little much for my taste on ribs BUT on chicken wings it's THE BEST. Gotta give it a go on chicken, you'll love it with a side of ranch or blue cheese for dipping!
My preferance is to go flat only because I like to finish them flat with sauce. I used a rib rack for along time until I got set-up to go flat. Either works fine but if you like to sauce it's easier flat.
I have a cast iron grid on bottom with 2 slabs then middle stainless steel from TJV store then the BGE ceramic grid on top. Use the spider with pizza stone and drip pan for indirect barrier under the cast iron hanging low. Works fantastic and I ju…
The sweet smell of BBQ smoke..I hope to re-apply that smell here in a bit with some Baby Back Ribs :laugh: . Hanging out with Ron L all day would definitly give you a heavy smoke saturation though for sure. He was a cooking machine!
RRP and myself are leaving bright and early on Saturday morning to make the drive up from Peoria. Can't wait to meet everyone. I'm sure everything you need will be available in the area but if not don't hesitate to ask on here and see if Ron and m…
I researched kitchen knives for several months before makeing a purchase recently and ended up with a Shun classic.
What sold me was the life-time sharpening offered by the company. In an average house you'll probably only need it sharpened every …
Great decision to finally get one. Especially with fall/winter coming up soon. Nothing like looking out at your egg chugging along, with below zero temps outside, and the guru in charge of the cook. ;)
There will be a group of (4) coming up from the Peoria area to cook and might even get that number to (6) by the time it gets here.
RRP, Central Illinois egger, Marc from illinois, and myself will be there for sure cooking on (2) eggs. Can't wait!