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Ay Elote, Ribs and Tomato Pie

Richard FlRichard Fl Posts: 7,861
edited July 2013 in EggHead Forum
Hope you'll had a great and safe holiday.

Made a batch of Pice de Gallo to snack on while meal is cooking:


Started with a slab of Baby Backs.


300F indirect 3 hours, basting last 1/2 hour. Left bone side down whole cook.Covered for 2 hours with HDAF and they were still warm.


Had a tomato pie that YB first introduced me to back in '06 or so. Thanks Larry.

Ready for BGE:image

Cooked indirect 350F for 40 minutes then let rest 20 minutes:


Made a corn souffle but no pics so did some Mexican Elote wirh butter, salt and chile powder:


Dessert: store bought red,white and blue cupcakes-forgot pic. Thanks for looking.

Richard Melbooooring Fl.



  • Solson005Solson005 Posts: 1,907
    Looks like a great meal to me! That tomato pie sounds like something I need to add to the list of things to try! 
    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. 
  • Love tomato pie, never tried it on the egg.  Did it pick up a little smoke flavor?  Rest of the meal looks awesome also.  Thanks for sharing.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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