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Dino Bones!
MJH
Posts: 102
Pics to come. Got a late start and didn't plan it out like usual so I'm going slightly higher temp than usual. I gave them about 30 minutes at 350-325 and then settled in at 250. Did not marinate this time. Just pulled the membrane, drizzled on some A1 and then Stubb's Rub. Went on at 4 o'clock, planning on serving at 8. I normally go 5 hours at 225-250.
Serving with sweet potato fries seasoned with brown sugar and cayenne; a slaw I make with shredded cabbage, finely chopped jalapenos, a generous amount of cilantro, lime juice, a smidge of mayo and sour cream, salt and pepper; some grilled vidalia onion slices and Ranch Style beans (I'm Texan and those are good enough for me).
Going to spritz with a little Shiner if I think I need it. No drip pan. I'll let you know.
Serving with sweet potato fries seasoned with brown sugar and cayenne; a slaw I make with shredded cabbage, finely chopped jalapenos, a generous amount of cilantro, lime juice, a smidge of mayo and sour cream, salt and pepper; some grilled vidalia onion slices and Ranch Style beans (I'm Texan and those are good enough for me).
Going to spritz with a little Shiner if I think I need it. No drip pan. I'll let you know.
Comments
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Sounds like a great meal coming upMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Sounds awesome. Can't wait to see it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I got sloppy and forgot to take photos after they were done and sliced. I often make that mistake. But here they are on the Egg. And they were spectacular. Misted with a combo of Shiner Bock and Soy Sauce every 20 minutes or so during the final 2.5 hours.
Also, I threw some Earl Campbell's sausage in the grill and then sliced it up and served it with the grilled Vidalia onions. Very nice.
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