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
18.44 lb Fresh pork leg @ 18 hrs
Well I posted enough questions about this so I thought I would show the progress and ask one last question. I put an 18.44lb Fresh Pork Leg on my Large BGE at 4:30pm Saturday. The attached pic is that Leg at 18 hrs @ 215 degrees.
[p]It is is now 8:20pm almost 28 hours and one reload of lump later and I am still sitting at 161 degrees. It has plateaued and has been within 156 - 160 since 7:00am. I have increased pit temp on the DigiQ-II to 225 degrees in the hopes of getting it to 195 by midnight.
Any thoughts or ideas??[p]BTW, the DigiQ is solid and has been worth every penny on this cook alone! Thanks Fred![p]thx,