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Couple of weekend cooks.

YEMTreyYEMTrey Posts: 4,944
edited September 2012 in EggHead Forum
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!
Steve :aka: Phish, UnclePhish & PhishBallz
XL and a Mini Max Egg in Cincinnati, Ohio

Comments

  • Mike8itMike8it Posts: 468
    Looks good. How do you like your claws for pulling the pork?
  • YEMTreyYEMTrey Posts: 4,944
    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 :aka: Phish, UnclePhish & PhishBallz
    XL and a Mini Max Egg in Cincinnati, Ohio

  • Solson005Solson005 Posts: 1,911
    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. 
  • YEMTreyYEMTrey Posts: 4,944
    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 :aka: Phish, UnclePhish & PhishBallz
    XL and a Mini Max Egg in Cincinnati, Ohio

  • Solson005Solson005 Posts: 1,911
    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. 
  • Looks awesome. I gotta get some bear claws the fork method isn't working for me...
    Large BGE and Medium BGE-- Greensboro!


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