Quote:
Originally Posted by caseydog
Wow, talk about diving into the deep end of the pool. It takes some major cajones to make this throwdown your first. 
Nice entry. I can't wait to see how you do in a normal throwdown. 
CD |
Heh, thanks CD! Despite the craziness of this special, I was excited to try it as I thought I had a unique take on the topic. I'll be putting in an entry for the street food entry should life allow me time to cook this weekend. Decided on my dish this evening and am looking forward to the cook.
To the colonel, glad you liked my egg. It's from a brisket bird, hence the pinkish hue of the yolk in it's dried form... I was more figuring someone would comment on the uneven "pair" that the garlic powder made then my lil egg creation truth be told...
