Had some uncooked jumbo all-beefs left over from the weekend. Cut the ends off a baguette and sliced to make even sizes. Used the handle end of a wooden spoon to “core” the middle of the bread and create a home for the dogs. Slathered with a cocktail of melted butter, minced garlic, shredded parm and fresh parsley, then into the Egg set up for indirect at 350. Gave ‘em 15-20 and was ready to serve.