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Early To Rise

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Eggvis
Eggvis Posts: 94
edited November -1 in EggHead Forum
Well, I woke up at 6:00am and lit my big friend up. Have the company Xmas party today and they are in for a treat! At 7:00, I started 2 spatchcock chickens and they are smoking just right. Hopefully, around 8:00, they will be warming in my cooler and on will go my 4 pork tenderloins. Hope everyone's day starts off this good! I'll let ya know how they all come out.[p]Paul
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  • GrillMeister
    GrillMeister Posts: 1,608
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    Eggvis,[p]Have a good time. I checked on my Christmas Brisket and it's at 177 degrees right now. I'll be pulling it off and wrapping it soon for lunch today at the office.[p]Cheers,[p]Ed

    Cheers,

    GrillMeister
    Austin, Texas
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  • Eggvis
    Eggvis Posts: 94
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    GrillMeister,[p] The chicken and pok came out perfectly. Finished the cook around 8:45 (Total time for two chickies/4 pork loins...1 hr, 45 min) Covered with foil and towels in a cooler and served at noon. All meat was juicy and still quite warm. Not sure if anybody in the plant was awake or if they own taste buds, but only a few people commented on what I prepared. Not blowing my horn, but it was the best chicken and pork I have made to date. Oh well, maybe they were just in awe from what the egg delivered. Haha[p]Have a great holiday![p]Paul

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  • GrillMeister
    GrillMeister Posts: 1,608
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    Eggvis,[p]Sounds like it turned out well. If only a few folks commented it's usually because the others are to busy putting stuff in their mouths. LOL[p]My brisket was a hit at the office. The whole thing disappeared in less than 20 minutes after slicing. My better half will be happy that it went well and disappointed that I won't be bringing any leftovers home. I'll make it up to her by cooking her very own Christmas Brisket.[p]Cheers,[p]Ed


    Cheers,

    GrillMeister
    Austin, Texas
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