We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I bought my 12 pound packer at Walmart last week and rubbed it down with Salt Lick Friday night. I woke up at 4:30 this morning to get the fire started (prepped the egg last night) and of course things aren't going exactly as planned-just enjoying the journey. I am using wood chunks (hickory) instead of the chips I had recently been using. Not for any good reason other than they were what I happened to have. I lit the fire with one firestarter in the middle of the lump. This usually works well for me for a low and slow but today it is maybe not enough or the chunks cooled off the fire too much but I have had a hard time getting the temp up to the 200 mark. I was at about 110 and figured I was on the way so I placed my plate setter legs up with aluminum balls and the water pan on that and then the grate and I anticipated the temp to drop again at that point but it has been taking long or I have been too impatient. It will happen I know (I will actually probably over shoot).
Here is a pic of the meat: