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.
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Got it. Thanks.
Their were two in the package. They are cut weird, I was thinking about putting them both in a foil roaster pan instead of directly on the grill, maybe some liquid in the pan. Thoughts?
I put it on at 9:00 last night and pulled it off at 7. The grate temp ranged from 240-270. I have a maverick. It's like it flew right though the slate. I plan on serving around 6 tonight. Currently it's foiled, troweled in a cooler. If I putting …
Also the rub did not impart much flavor to the meat. It was a bit bland. Prior to smoking I injected it with part apple cider vinegar part apple juice and 3 tbl sp of the rub. What should I do to get more flavor?
All nighter done, took the butt off at 11. It taste good just a touch dry. Meat temp got to 198. May need some tips on how to keep it from drying out. Forgot to take a pic off it off the LBGE. Here a pic of it pulled