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No ribs, but!

Car Wash MikeCar Wash Mike Posts: 11,244
edited 4:56AM in EggHead Forum
I'm really glad to see all the good looking ribs. Who wants to cook ribs in Hotlanta instead of me? No doubt all the cooks can do it.
Well, it was scampi on Angel Hair Pasta with Italian Garlic Bread.


This bread thing is almost getting sinfull. :woohoo:


The plate.


Hope our eggers in the path of Gustav are okay and everyone had a great weekend.



  • FlaPoolmanFlaPoolman Posts: 11,676
    I really have to try that scampi soon. The bread looks perfect also.
  • TomM24TomM24 Posts: 1,364
    Amazing! what are you using to cook the scampi in?
  • TomM24 wrote:
    Amazing! what are you using to cook the scampi in?

    Not really, one of the most easiest cooks for vewier appeal. I bought some of those sizzling platters that they give you a steak on a Steakhouses. Coated with EVOO, shrimp and the other goodies. I'm going to guess, but I think Darnoc turned me on to this.
    The bread, I will take an amzing on that. One of the best loavles of bread I have ever cooked.

  • If you don't get around to it. I'm planning on a few platters at the after party.

  • aaindaaind Posts: 235
    Stop it Stop it
    that is really not legal
    I just had a wonderful rib meal, corn bread ,baked beans ,sweet corn

    Awsome cook

  • BasscatBasscat Posts: 802
    Wow, that looks amazing! Care to share the bread technique..?
    I'm working on getting my schedule cleared to be able to make it to Springfield, hope to have the opportunity to meet you and your ribs there....
  • Man, I hope you do make it. A certain "celebrity" cook has challenged me to a rib throwdown at Springfield. It will be fun.
    For the bread, this was a loaf of Pillsbury Italian Bread that I modified.
    Egg up to to 425 dome instead of 375 for oven. Don't heat the pizza stone up with the plate setter. Let the egg go for 45 minutes for a clean burning fire. Add the little egg feet and the pizza stone and bake. 30 minutes. After 15, baste with a garlic butter/parsley mixture. Then again at 25 minutes.
    If you was cooking I could demo. ;)

  • Most things legal are not fun. :woohoo: :evil: ;)

  • BasscatBasscat Posts: 802
    I'll give that a try, it looks great. Not ready to cook at a fest yet, though, this will be my first if I can swing it.
    That "celebrity" have a cookbook or 4 under his belt, by any chance?
    I'll do my best to be there!
  • Mike that looks great!!Shrimp anyway on the Egg is good. I love adapting "normal" recipes like that and doing on the Egg. That hint of smoke just makes it1 :woohoo:
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