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Re: Spicy Italian Sausages
A real treat, slap them with peppers on a hoggie and your in heaven.2 · -
Re: With heavy heart, selling our almost like new large egg
+1 @Spaightlabs. Don't rush to sell it though, you may have second thoughts or regrets.2 · -
Re: Franklin Texas Beef Ribs
Fantastic, you can't beat Brisket on a Stick. My favorite cook on the Egg. Had a snack of leftovers yesterday from these1 · -
Re: Lost my favorite grilling buddy yesterday
Love the pics, just remember the good times. Made me hug mine.3 · -
Re: Tri tip
Get your egg to 250-275 then throw on the meat till it's 110-120 max. Open up the vents and let it rip and monitor your temp on how you like it as you get a sear on it. You need a good thermomet…2 ·
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