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VI, I tried your szechuan sauce and it's excellent. Any chance you could share your recipes for the other sauces you mentioned in your Shrimp Rumaki post. Are they already posted somewhere is the recipes? Thanks. Scooter759.
Got my first chance to use some of the great stuff from @nolaeghead. Sous vided some chicken breast, made a compound butter using the blackened seasoning, Fired up the egg and heated a cast iron skillet. Brushed the breasts with the butter and hit them for a minute or two on both sides. On the side we had wedged red potatoes marinated with balsamic, EVOO, and rosemary. Love the seasoning. Next up is gonna be New Orleans BBQ Shrimp.
Bought the AR R&B combo last year. Just got the AR extender. Really gives you a lot of flexibility. As already stated, I can't beleive I waited this long. I went with the R&B with the oval stone because I already have a platesetter.