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Tonight's dinner on the Egg

Lawn RangerLawn Ranger Posts: 5,466
edited 3:00PM in EggHead Forum
<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


  • TRexTRex Posts: 2,709
    Lawn Ranger,[p]THAT is hilarious.
  • 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 RangerLawn Ranger Posts: 5,466
    There you go....another reason why whiskey should be considered a staple just like milk and bread. Sounds good!

  • BamabobBamabob Posts: 246
    Looks like it pulled real nice, but not much bark.

  • Lawn Ranger, good job....that was funny as hell![p]Hugh Jass[p]btw, what temp did you use?
  • ChainsmokerChainsmoker Posts: 106
    Lawn Ranger,
    how bout postin that pic again of the "S" handle you just made.

  • Lawn RangerLawn Ranger Posts: 5,466
    <p />chainsmoker,
    Here you go.

  • ChainsmokerChainsmoker Posts: 106
    Lawn Ranger,
    That's cool, I wish I would of thought of that. How much do they cost?

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