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Bless me fellow Eggers

GK59GK59 Posts: 477
I finally put a finish (One Time) on my table . It looks great. The only problem was I was forced to do some pork chops on my gasser. DP Raging River and pulled at 155*. They were moist but just didn't have the flavor of the egg.
Will be up and running later this week.

Smitty's Kid's BBQ

Bay City,MI


  • SkiddymarkerSkiddymarker Posts: 6,013
    It is hard to do the same cook on the country mouse gasser when you have seen the big city mouse of the egg. (other than maybe hot dogs for the grandkids)
    I try to do something totally different, like bread the chops, give them a quick browning on the gasser side burner in oil filled skillet, than finish them indirect in the gasser at 300º for another 15 minutes or so. Not smoked BBQ, but still a nice meal. 
    I for one would not be without a gas grill, it is a great warming oven and another cooking surface. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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