Tonight's dinner on the Egg

Lawn Ranger

<p />A bachelor again tonight working on tools, I found that I didn't have time for anything exotic, so I settled for comfort food. It was prepared initially with no seasoning and done direct on an elevated grid to an internal temp. of 73 degrees. If you notice the polder, you will see that it got away from me at the end and hit 75 before I could get it pulled. I considered doing the TRex Method, but in the end decided just to sear and let dwell until it hit the desired temp.[p]Finished the cook with a simple, granulated sugar rub and a generous basting with a thin sauce of proteins, fats, lactose and various vitamins and minerals.[p]Works just as good as Metamucil on old folks like me, so I should be up early Saturday morning if anyone wants to talk.[p]Hope everyone has a great weekend.[p]Mike

TRex

Lawn Ranger,[p]THAT is hilarious.

Unknown

Lawn Ranger,[p]Mike, you might put a cup of water in the frig filled with raisins. Add a shot of Canadian and let set for about a week. It makes a great sauce for the next time you have that same cook.[p]Smiles[p]Kyle

Lawn Ranger

KL,
There you go....another reason why whiskey should be considered a staple just like milk and bread. Sounds good!

Bamabob

Looks like it pulled real nice, but not much bark.

Unknown

Lawn Ranger, good job....that was funny as hell![p]Hugh Jass[p]btw, what temp did you use?

Chainsmoker

Lawn Ranger,
how bout postin that pic again of the "S" handle you just made.
Ryan

Lawn Ranger

<p />chainsmoker,
Here you go.

Chainsmoker

Lawn Ranger,
That's cool, I wish I would of thought of that. How much do they cost?
Ryan