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
Thanks to C~W and a couple of adjustments I'm looking at two beautiful butts in time for lunch with the kids and their families.
After having done a number of butts I still wonder why the meat temp stalls around 160º? In the first 3 -4 hours of the cook the meat temp climbed to 110º without a slow down. Then it was s-l-o-w-g-o-i-n-g. The dome temp stayed on 200ºlike it was welded there. This morning I inched the dome temp to 250º and will hold it there till the internal reaches 200º.
I accept the stall as part of the cook and I wouldn't want to change it. (one of my neighbors came out on his deck and asked what smelled so good this morning...our homes are 250' apart and the wind was still) It's just plain curiosity more than anything.
With drippin's on my chin[p]Carey