It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I saw a mod to the existing fire grate on the another forum and I have done that in lieu of the hi-que, I felt too much falls thru.It has been working great on my large for months now. Hope the pic show up.
hot and fast brisket is all I do any more, 350 for 3 hrs or to 165, then foil (double bottom layer) then 2 hrs until 195, (I take it a little higher than typical 185-190 for low and slow) help breakdown the connective tissue, then in a cooler wrappe…
I have gone back and forth on whether or not to get one for my large, my two concerns are the amount of ash and lump that falls thru the grate(clean out more often) and the additional heat lower in the egg, I have my large in a wood table with a pav…
Only way I do them is hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195 and then let it rest for an hour or so wrapped in towels in a ice chest....no ice =). Falls apart and oh so good! Have fun!
I did a 22 lb shoulder clod last year on my XL, took 18 hrs to get to 200, but it was worth it. it had so many flavors, brisket, roast, etc....ate on it for a while after freezing some of it. Fun cook, enjoy.