What to do, what to do...

Unknown

Okay, I've cooked some pretty standard fare on the new egg so far. The inside has turned a nice, dark black, and I'm looking to expand my recipe list.[p]First off, when is the BBQ Guru gonna post the recipe for that amazing cranberry sausage they made in Waldorf? I'm also looking for great recipes for:
ribs
tuna steaks
wings
veggies
flank steak
chili[p]Also, what's the best method for throwing a drip pan on the egg? I was thinking of inverting the plate setter and tossing it on there.[p]My first screw-up was some burgers that I made a few nights ago. I blackened one side of them. The charred side, however, wasn't altogether unpleasant.[p]Any advice would be welcome.

Smokin Joe

JoNuggs,
buy yourself Dr BBQ's cook book. It not only will expand your recipie list, but it will entertain you too. Joe

WessB

JoNuggs,
If BBQBob doesn`t respond to this post you can drop him an E mail and I`m sure he will get you hooked up......as far as your list of recipes, at the top of the forum there is a "submitted recipe" link, you are sure to find something in there or at least get some good ideas...you can also check my website in the "cooks" section for some ideas. In my cooks section you will also find a link to Bill Wise`s BGE forum cookbook...that is one awesome compilation of recipes and tips all related to the egg, I highly recomend you download it...HTH[p]Wess
[ul][li]WessB`s[/ul]

thirdeye

JoNuggs,[p]I stumbled across Bob's sausage recipe yesterday. Here is the link. Sounds good![p]~thirdeye~

[ul][li]BBQ Guru Recipes[/ul]

BBQ Bob Trudnak

JoNuggs,
Hey, thanks for asking about the sausage recipes! I have them posted my recipe page as thirdeye posted. The Sausage mats are now for sale as well. I will copy the recipes and add them to the recipe page here on this forum. Again, thanks for asking![p]BBQ Bob

locolongball

JoNuggs,[p]Veggies...[p]Cut up you favorite viggies and add some EVOO, seasoning ( I springkle w/ Dizzy Pig Ragging River and some black pepper) put in a veggie wok and grill. I do mine right after I pull my steaks, at least until I get my second egg... anyway, temp is around 400-500 and cook for apporx 10 mins, tossing every 2-3 mins so they don't burn.

thirdeye

BBQ Bob Trudnak,[p]The Sausage Mats look great for cheese. I make smoked cheese logs about 1-1/2" in diameter with goodies in the middle (cooked meats, sun dried tomatoes, herbs & peppers etc). I normally wrap the softer cheeses in cheese cloth but sometimes have problems with it releasing unless I brush with oil (which kills some of the delicate flavors). Does the silicone material release smoked cheese well?[p]~thirdeye~

BBQ Bob Trudnak

thirdeye,
Yes the silicone releases extremely well.
BBQ Bob