I'm in the husk on, throw it on the Egg direct, turn a few times for about 30 minutes. Cut the fat end, away from the silk, and squeeze the cob out. Silk stays behind. The most important thing is the corn needs to be fresh. I prefer 'bread and butte…
I use that for shrimp all the time. Never thought to use it for spiedies. May have to try it next time. The recipe I posted is not very salty - no salt at all. Just the lemon and vinegar. Tastes like what I remember from my days in that area.
I use a pretty simple dough for authentic Chicago Deep Dish, like Lou Malnati's . This is not typical pizza dough. More biscuit like - just like the original.Chicago-style
Deep Dish Pizza Dough
cups warm water
I like the multiple pork tenderloin idea. Its a fairly quick, low maintenance cook, so you won't be tied up cooking all night and can enjoy the company, yet still show off the Egg. And you can do a variety of things with them for different tastes.…
No I didn't, but that sounds like that would do the trick. I just used blueberries and white cake mixture with melted butter.
Throw up to a cup of sugar in with the berries along with the lemon.