Just thought I would take a moment to praise JJ and his rub and also Red for his Brunswick Stew. Made a batch of JJ's rub and put it on a medium size butt, which was then heavily "slathered" in Grey Poupon mustard. It went on the Egg just after dawn, when I returned about eight hour's later I found the dome temp. had gone up to 300 and the polder temp. was 203 with the alarm just howling. It was then taken off and aloud to sit for a couple hours. [p]With the leftover's Red's stew was made, this is undoubtedly some of the best BBQ and stew I've ever had. To top it all off "I made it".
Next time I think I will try cooking bread with it, have some sour dough starter that need to be used. Anyone have any experience with sour dough starter, need all the help I can get.[p]Mark