It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Our marina does an annual mid-winter get together in South Haven, MI for their Ice Breaker Festival. I'm bringing Clay's Pulled Beef.
Started prepping the Egg at 6:30 this morning, and the meat was on by 7:15. I'm doing two 5 lb. chuck roasts indirect over a foil-covered platesetter and a pan of Guinness. It's windy and snowing here in Indiana, but the DigiQ is doing a fine job of keeping the grid at 250. (I've closed the damper down on the Pit Viper fan by about half.)
After 3 hours on the grill, the meat is at 113 degrees IT.
It's gonna be a good weekend!