Dizzy success & BBQ in Italy?

TRex

Had the inlaws over last night for pork tenderloins - three, each with a different Dizzy rub: Dizzy Dust, Red Eye Express, and Tsunami Spin. I had this whole system worked out with color-coded toothpicks in each tenderloin so that I could have the guests compare the rubs. But once the meat started slicing, it was like the movie, "Piranha," and so I didn't really get any clear comparisons, just a general, "This is amazing," several times over. All three rubs were a hit, and I personally think I liked Dizzy Dust best overall, but enjoyed the kick that the Red Eye Express added. Served the tenderloin with rasberry chipotle sauce on the side, of course. Added portabellos with goat cheese to the mix. Finished off with bananas foster.[p]On other note, I will be away from the forum for about 2.5 weeks starting tomorrow, as my wife and I are taking a long-awaited vacation to Italy (our first trip there). Yes, I will be without the Egg for half a month, but I plan to eat my fill of pizza, bread, pasta, and wine. Do they have BBQ in Italy? [p]Ciao,[p]TRex[p]

mad max beyond eggdome

TRex,
i think a small or mini would meet any weight restriction. ..just take one with you and 'q' in italy. . .or simply buy one more seat for your large. . .[p]which leads to a semi serious question. . anybody ever do any pasta dishes on the egg??.. .i'm wondering if something like a primavara, or pastas w/ some cream sauce and things like roasted chicken would be served by somehow doing a 'finishing' on the egg for a little smokey flavor??

mollyshark

TRex,[p]Italy is one of the first places I want to go when we do the Europe thing. Keep notes! I want to hear all about it. [p]Have a wonderful time[p]mShark

The Naked Whiz

mad max beyond eggdome,
I just so happened to have a dish up my sleeve. It is on my recipes webpage. Check out the chicken alfredo.[p]TNW
[ul][li]The Naked Whiz's Recipe Page[/ul]

mad max beyond eggdome

The Naked Whiz,
thanks pal. . .i knew if i asked, i'd get an answer. . .and that one sounds pretty good, although if i read it right, the only thing actually getting cooked on the egg is the chicken. . .. i was thinking about a final step where i have put it all (whatever 'all' may be) together, then put it in the egg for 30 - 45 minutes to get a nice woodsy flavor permeated throughout the pasta and sauce as well. . .the trick will be to not let it dry out. . .maybe get it way up high in the dome. ..[p]thanks[p]max

Unknown

mad max beyond eggdome,[p]You might want to e-mail me for some ideas of Italian treats that can be done on the Egg or any other cooker.[p]Old Dave

Cap'n

mad max beyond eggdome,
I would imagine you could do a very nice lasagne in the egg - just sitting on the grill over a plate setter. Come to think of it - scalloped potatos or au gratin would be great too...hmmm may have to try those.[p]happy cookin'
Cap'n

YB

<p />mad max beyond eggdome,
I cooked Chicken Cacciatore at Eggtoberfest 2000.This is good served on pasta.
Larry

[ul][li]Larry's Chicken Cacciatore[/ul]

Nature Boy

TRex,
Color coded toothpicks...whoahhh!! What a great idea. I'll remember that one. Get the twins to color them up....they just turned 8 today. They'd be perfect for the job. Was thinking of maybe cooking with some different rubs at the Eggfest, and that would be a great way to serve! [p]Sounds like yall did some major eatage. Goat cheese port-bellies and bananas foster to boot! Glad we were able to contribute a little to the experience.[p]Thank you for the words, and the toothpick idea. Have a blast in Italy. For some reason I don't think you'll be missing your egg.[p]Fine wines to you
Chris