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EGGtoberfest 2013

Posted on 17 September 2013

Thanks to all of the EGG Chefs who cooked at this year’s EGGtoberfest … once again your hard work — and delicious food — made the day a wonderful experience for all! Click Here

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Dr. BBQ’s Passion

Posted on 20 May 2013

“Over the years I have come to realize that cooking on the Big Green Egg is an experience as much as a way to prepare a meal, said Ray Lampe, Dr. BBQ. The versatility of the EGG seems to bring out the very best in cooks no matter what their skill level.”    Dave DeWitt, Dr. BBQ’s Passion for Food… “For many years I dreamt of traveling the country learning about barbecue — and now I am privileged to make a living by passing on what I’ve learned. I spend about half the year on the road in search of “the ultimate rib” or the “perfect pulled pork,” and I can tell you that I never get tired of it…..When all is said and done, it’s all about serving great food.” Read more in the Big Green Egg...

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Dr. BBQ’s Holiday Turkey Breasts

Posted on 20 November 2012

Injected Cajun Creole Butter Turkey and a Lemon, Pepper and Herb Turkey Click Here

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Mahi Mahi Tacos

Posted on 18 November 2012

Mahi Mahi Tacos An original recipe by Ray Lampe, Dr. BBQ INGREDIENTS: 1 and ½ pounds Mahi-Mahi filets 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon good quality chili powder Six 10” flour tortillas 1/2 cup finely shredded cabbage 3/4 cup peach salsa Chopped fresh cilantro for garnish Prepare the Egg to cook direct at 350. Spray a fish cooking grid with vegetable spray or oil. Wrap the tortillas in a double layer of aluminum foil. In a medium bowl mix together the cabbage and the salsa. Set aside. In a small bowl mix together the salt, pepper, and the chili powder. Season the fish liberally with the spice mixture. Place the fish on the cooking grid and place it all in the Egg. Place the tortilla package in the Egg. Cook for 3 to 4 minutes. Flip...

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Chili Spiced Chicken Wings

Posted on 10 November 2012

Grill the wings turning often for about 25 minutes. The wings are done when they are nicely browned and the juices run clear. Click Here

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