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The Perfect Steaks Johnny-Boy Burgers Simon and Garfunkel Chicken Backyard Championship Ribs Big Time BBQ Rub Competition Style Pork Butt Beef Brisket The Perfect Turkey Grilled Salmon	Corn on the Cob with a Twist Twice-"EGGed" Potatoes Mellow Mushroom Bacon Bites Maple-Planked Brie with Garlic and Roasted Peppers Sausage and Cheese Bread Roll Kathy's Peach Cobbler Boneless Rolled Leg of Lamb

Recipes *Simon and Garfunkel Chicken* Submitted by Bobby-Q Ingredients: 1 whole young chicken, 3 to 4 pounds 1/2 cup olive oil 1 tbsp parsley 1 tbsp rubbed sage 1 tbsp rosemary 1 tsp ground thyme 1/2 tsp salt 1/2 tsp black pepper Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird. Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy. Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160°F. Note! If you have been cooking at temperatures about 300°F, be very careful when opening the lid. First raise the lid an inch or two and pause to "burp" it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the EGG and not as a flashback which could startle you and possibly cause injury.