Egg Accessories

In terms of cooking higher in the dome, I got my AR a month or so ago, and the biggest difference I've seen is with direct cooks. Its easy to do multiple temp cooks by starting off closer to the fire to sear, then moving up onto the raised grid to finish at lower temp without having to wait for the Egg to cool down. I haven't seen as pronounced a difference with indirect cooks, though I think things may cook a bit faster. I haven't had time to try a pizza on the raised setup yet. I think that would work well.

Here's the 1st thing I cooked when I got my AR to test out the multi-level cooking... lamb chops in a honey-lemon glaze. I seared them on the spider 1st, then moved up to the raised grid to finish them, applying the glaze (honey, lemon juice, chopped serrano pepper, chopped garlic) while they were there. Details on the cook are on our blog at http://www.fearlesskitchen.com/2010/07/recipe-lamb-chops-with-honey-lemon-glaze-guest-post-from-fearless-grill.html



I 2nd the vote for ribs as well if you have the time. Here's a post I made a few weeks ago about a 3-tiered rib cook I did, taking advantage of the extra space to make three different kinds of ribs.. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=925978&catid=1

-John

I'll second that. Spatchcock Chicken on a raised grid is a completely different cook than one done at normal grid height. Wife's not a fan of rare steak, so I sear down low and finish on top of the AR -- hers anyway.

You can expect lots of chicken to come off the top of the AR. :P

Country ribs



bone in pork loin





wings



really just about anything that your not looking for a quick sear. I do most of my cooking on the upper levels of the rig. Did you also order the round drip pans Tom has? The rig just makes it easy for a lot of different setups.

Great Cook! Looks Delish! Gotta try the Carnovore