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Non-Stop Saturday Eggin'

Smokin' ToddSmokin' Todd Posts: 1,104
edited 5:19PM in EggHead Forum
Can't believe it's already been one week since Eggfest-MD. The great time I had is still lingering.
Well, today Im gonna put the MINI to the test. After using it for quick burns since I got it Im gonna smoke with it, then high temp grilling.
Got a gross load of sausages this morning(my butcher phoned me this AM and told me of his new blend he added with this batch, so i baught it by the gross-52 links) I will add NO SEASONING...I wanna taste this new blend....just gonna use some red oak that RHUMANDJERK generously donated at Eggfest. Will put them on at 260-270 for 45 min....turn then take them off at 30 min.
Then I will raise junior to 600-700 to sear some wonderful 1 1/2 inch thick pork chops that my butcher threw in free of charge along with my batch of sausages.
After all of this I will head over to Cornfed's upon his return to team up as "3 EGGS AND SMOKE", our amature bbq name :) and do spare ribs.
I hope this Saturday does not end.


  • CornfedCornfed Posts: 1,324
    Smokin' Todd,[p]I'm running late (as usual) but I'm off in a few to get my car serviced, to (maybe) pick up a "starter digi cam" to hold me over until I can get a decent one, and to go buy a boston butt! And you know what, I just got this crazy idea to perhaps make a stop at the beer store on the way home...[p]Happy Saturday to all in Eggland!

  • BBQfan1BBQfan1 Posts: 562
    I personally have not tried the combination, but I have heard personal accounts from several folks who have tried it, and from a handful of reputable food-related periodicals, that the union between malted beverages and smoked meats can be quite agreeable to the human palate. Enjoy, and please post your results on this potentially satisfying pairing.

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