We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I am not a fan of chicken but I do love buffalo wings. I have yet to make them good on the Egg where they come out great. I guess I like the fried version better even though its no good to eat them fried.
Normally fish - so I will look for that first. If its no good then off to the meat section and hope something looks good.
Dont eat lamb that much. Just dont.
Brats are awesome - I usually cook them in a beer bath first (APL recipe) that takes …
Most of the time when we cook we cook for guests as firing up the egg for a cook is usually an ordeal so making a small steak or two hamburgers is not worth lighting at times just for that. Another reason I dont make fish on the Egg - not cooking i…
gasser is under the deck and un-opened in 2 years - afraid to see what is living in there.
The flavor was definitely charcoal smoke and not burnt flavor. Tasted like an ashtray.
On the other hand the hanger steaks with drizzled truffle oil vinega…
Not sure - I have only done a few hours. And the last batch was using Pineapple Head rub and pineapple juice that was awesome.
Not sure of whole tray but it may work the same as "Steaming" the ribs a little.
here is how I have made them come out good.
Pull membrane and apply rub and put back in fridge for a few hours
Egg at 250-275 with apple/cherry chips/chunks
I cook for ~2.5-3 hours.
I then double foil the ribs with some apple juice (1/2 cup)
Not really smoked but cooked stuffed burgers on the Egg and they come out good.
I have tried using Jack daniels chips to add some smoke but could not tell that much.
I usually cook the burgers at 400 raised grid.
I also like to grind my own beef …
Hard to go wrong with steaks my friend.
Depends on the source/cut. I do not care for steaks form the supermarket. Usually thin and bland. Needs lots of seasoning to make somewhat taste good.
Now from a real b…
I am due for another meatloaf try with the new lump. Last time I made one it tasted like and ashtray.
Dobie - Yes - Ribs Only every once in a while. I usually have limited time for a low and slow (Or more than an hour) cook and they dont come oft…
I tried my wok once and failed miserably. Burned it off at 500 degrees in the Egg. Then coated with oil (Canola maybe - I know its not high heat oil). Coated and burned in ~15 minutes for 5 times. They tried a cook on it. Chicken and veggies -…