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Ribs, butt, scallops = Sunday

After sweet off from egging I hit it heavy today. I started a 8.5# butt at 6:30pm on Sat. Around 9:30am Today I added to racks of ribs. Ribs and butt cooking at 250-275ish. When the ribs came off I put the scallops on. What a great day of egging. I had my LBGE running for over 26 hrs. The last 3 I opened it up to clean the egg and it held 400+ the whole time.

Comments

  • Dyal_SCDyal_SC Posts: 4,038
    Gotta love the egg's efficiency! Food looks killer!
  • @Dyal the babyback ribs were possibly the best that I have made. I didn't do anything different than normal but I did tell my wife that I had a feeling about them. They just looked good! The pulled pork was good. The bacon wrapped scallops were a flop. I didn't rinse them and they tastes soapy. Oh well.
  • i have stopped buying fresh scallops for just that reason.  As much as I hate to do it the scallops aren't that way when you buy them frozen.  PP looks fantastic - what was the rub
  • @milesbrown4 the run for the PP was some salt, pepper, and Cajun spice. Real simple and real good!
  • @deviledegger it looks fantastic.  Will try that - I have been doing brisket with salt and pepper  - ready to try PP jus the same!

  • MickeyMickey Posts: 17,539
    @deviledegger it looks fantastic.  Will try that - I have been doing brisket with salt and pepper  - ready to try PP jus the same!


    Headed in your (somewhat) way Tue for an Atlanta National Toyota Meeting. Big part is Wed morning your old boss George Bush will speak.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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