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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Packer tanning

paulheelspaulheels Posts: 457
edited February 2012 in EggHead Forum
In my haste to catch up on all the posts and throw in my 4 and a 1/4 cents, I for got to post that I got a 13 lb packer going for my daughters first burfsday party tomorrow.  I always get excited before putting the meat on and forget to take pictures. I will have some afterwards, if I don't forget.  Salt and pepper seasoning with pecan wood.  been on about two hours now.  Chicken 1/4s will be cooked tomorrow as well.  ok.

Paul R 
thebearditspeaks.com. Go there. I write it.
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Comments

  • GatoGato Posts: 766
    Better lay off that PBR I saw in your other post. Your starting to slur your typing. Burfsday?? Glad to see ya back, can't wait to see some pics.
    Geaux Tigers!!!
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  • Gaaaaaaaaaaaatooooooooooooo!  haha, only had a couple today.  I like "burfsday", drives my momma crazy, English teacher.  

    Holding steady at 280, 170 internal.  and its time for bed!

    heyyyo


    Paul R
    thebearditspeaks.com. Go there. I write it.
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  • Got up at 0430hrs, and the brisket was done. 8 whole hours for 13 lbs. still amazes me how different briskest can be. Chicken on now and smells like heavenly angels breath



    Paul R
    thebearditspeaks.com. Go there. I write it.
    ·
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