My husband and I are considering getting a BGE and took a class today at Dizzy Pig Seasonings. It was a four hour course covering chili & comfort foods. They used a few large eggs and on XL egg.
The menu:
- chili with brisket cubes, tomatoes, and beans
- mac & cheese
- smoked brisket (cooked in a drum smoker using the extra brisket from the chili)
- stuffed baked potatoes
- pineapple upside down cakes
The bacon for the stuffed baked potatoes was cooked on upside down grill grates. Unsurprisingly, each recipe included at least one Dizzy Pig seasoning blend.
