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Well, I was going to post in Hap's thread, but did not want to mix this with his masterpiece. Really, he does some excellent cooking and the pics.....!
Anyway, here is mine, a 6.3 pounder, fat cap removed completely, rubbed up. He had a dry brine in the fridge last night and was tied, and rubbed a few hours ago, now in the egg, indirect at 300 dome.
We have a whole bunch of eats here. Also grilling a small batch of Sriracha shrimp. Then the Clock cooking will produce chicken alfredo pasta, mashed taters, beans and bacon, brussel sprouts and bacon..... its gonna be fun.
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.