To start, Im sorry for my tardiness in this throw down. Jumped through some hoops, but I think I have all the pics I need for this one. I have to say, these are some tough acts to follow, but here it goes…
I did a three course meal.
First round is an appetizer sampler consisting of three appetizers that I consider american favorites.
BBQ Chicken Wings, Burnt Ends, and Sliders
The Wings were seasoned with @MeatChurch Deez Nuts and sauces with a pepper jelly glaze.
The Burnt Ends were originally seasoned with @MeatChurch Holy Cow and then finished in a 50/50 of aju and stubs bbq sauce.
The Cheeseburger Silders where done three ways. One American cheese and bacon, one bleu cheese and buffalo sauce, and one cheddar cheese and bacon wrapped onion ring with bbq sauce.
The main course was a combination of south west and north east. A Philly cheese steak made with Texas brisket. The brisket was rubbed with Holy Cow and smoked over oak. I sliced it thin and stacked it with caramelized onions, roasted red and green peppers and topped with provolone cheese (I'm from jersey, I know a REAL cheese steak has cheese whiz on it, but no, not mine) all on a toasted hoagie roll. All of that served with a side of tots.
Finally, dessert. Grilled Georgia peaches (according to my local grocery store, I paid for Ga. peaches) with vanilla bean ice cream topped with a mint and brown sugar Tennessee bourbon sauce.
Unfortunately the ribs are only getting 3 hours max on the egg, brisket is bumping them at 8 am. The 2-1 was happening in the oven. I'm sure I could turbo the ribs too but I have been solid on 3-2-1 (times vary according to color texture and and doneness and only represent phases) but after this weekend I totally have to give the straight 5 hours a chance. Thanks @loveTheEgg