It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
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.
I'm also on the Hi-Que grate bandwagon. Very good product. Did an 18 hr cook fri/sat at 250 in below zero temps. Had bigger problems with drippings freezing in the lower vent than anything else. As for the daisy wheel, when I shut my eggs down after a cook I always put tHe DW inside on the grate during cool down and put on the ceramic cap. Never had a problem with rust or grease. Now using the SS caps instead of DW.
@jfm0830 Jim, this is a good simple marinara sauce I use for meatball subs. I am fortunate enough to have garden tomatoes on hand all year because I can my own so I am a little spoiled. If for some reason I need to use store bought tomatoes for an Italian recipe, I only use San Marzano tomatoes. IMO they make a big difference. I also tend to use more garlic and wine, just my preferences.