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
Last weekend I cooked 3x 8.5lb butts...put two on main grid and one on top (touching) with a second grid between them. I built the lump to an inch below the top of fire ring using classic Elder Ward technique. Since the cook started way too early I decided to go real low at 225'ish dome. The temp was subsequently bumped to 250, then 275 for the home stretch. Total cook time was approximately 28.5 hours. No Guru nor Stoker, just Maverick ET-73C. The last (top) one was pulled more than two hours after the first two.
It was astonishing how much lump was left after the marathon cook. By the way, it's the Argentinian Le Gourmet Classique lump. This photo was taken AFTER I stirred down the lump to remove any 'gaps'...