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Couple of weekend cooks.
YEMTrey
Posts: 6,829
Egg'd some chicken wings on Saturday for college football. Dusted with Bad Byrons and sauced with Blues Hog Tennessee Red.
Sunday, Egg'd a six pound pork shoulder.
All in all a perfect weekend of Eggin!
Sunday, Egg'd a six pound pork shoulder.
All in all a perfect weekend of Eggin!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
Comments
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Looks good. How do you like your claws for pulling the pork?
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They help quite a bit. I use one to stab/hold the meat and the other to shred with. Shredded the whole 6lb shoulder in a minute or so.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Looks good! I need to make some wings again its been too long. How do you like the Blues Hog?Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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I absolutely love the Blues Hog Tennessee Red. The Regular Blues Hog is a bit too sweet for my liking.
Everybody rec's mixing the two 50/50, but I haven't tried that yet.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I will have to give that a try sometime and look into trying to find it around here if possible. Thanks!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Looks awesome. I gotta get some bear claws the fork method isn't working for me...Large BGE and Medium BGE
36" Blackstone - Greensboro!
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