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I had a 4 1/2 lb Chuck Roast and a free Sunday afternoon. I made a dry rub consisting of Cumin, Garlic powder, chili powder, black pepper, salt and a touch of Cayenne. Put it on the Egg at @275 with some pecan wood until temp reached 170. At that time put it into a tub with some garlic cloves, onions, red peppers and about half a dark beer. Covered and back she went until temp reached 215. Pulled and put back on the Egg for about 15-20 minutes uncovered at around 350 for the liquid to render down a little.
Made a batch of Pico and served with some corn tortillas.
Kids loved them and even I have to say they were pretty fantastic!! ( I am my own worse critic!)
Can't wait to try them again!!
took me awhile to post this but did PorkShots and Wings for the Superbowl.
got to say the pork Shots were a huge hit!!!
A little Sunday super. 7.5 lbs Prime rib roast. EVOO, Kosher Salt and Pepper and Garlic powder.
250 degrees untill 120 internal temp. Ramped it up to 600 and did a quick sear.
a cloudy sunday afternoon led to an awesome stuffed pork tenderloin and some bacon wrapped poppers!
Stuffed it with aged swiss abd red and green peppers along with some nice prosciutto. I took some before picks but i was so excited with how it cam out, that I forgot the after pics until we were almost done! I will def. be doing this one again soon!
in the words of my daughter who loved them all, "Dad, you're bacon me crazy!!"
it's my daughters Birthday weekend (they turn 11, twins) so they are asking for me to do some dinner on the BGE.
need some help; they would like some grilled oysters to start. need any repipe ideas ??
they also would like prime rib!! I haven't done one before so any tips there would be welcomed as well!!
Thanks for the help!!