We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Alright so i'm attempting butt #2 this weekend for the inlaws and was just wondering what y'all do with that fat cap? Do I trim it all off or leave some on there to baste the meat as it cooks? Honestly my first butt was good but a little dry.I did a 12 hour low and slow for that one and pulled it off the egg at 203 internal and I think that dried it out a bit but this time im doing turbo.Going to cook 350 till 160 then wrap till 195.Can i use the maverick at 350 deg to find out when I hit 160 or is there a approximate time frame for a 7-8lb butt to hit 160?
Hows ya gettin' on, me ol cock?
Kippens.Newfoundland and Labrador. (Canada).