[billybek]

A friend of mine is a big hunter and often distributes some of the sausage he makes to people he knows. I don't know exactly what goes into them but they are great when cooked well.

I couldn't believe how much juicier the steaks were last night. Used a basic balsamic/soy marinade and didn't sauce them at all and they were unbelievable...
Going to buy some more lump charcoal this morning.

Any recommendations here? I used the stuff that came with the Egg last night and added some mesquite lump that I had bought in Mexico when I had the camper down there 15 years ago. Worked well but the guy I had bought it from said that charcoal wasn't as good as the Egg brand.

I have been using the 3-1-1 method for ribs on the gas grill. What do I need to change to adapt this to the Egg?