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Last Active
  • Re: Whiskey Sour Recipe - Give it a Try!

    I make these all the time - close to the same recipe too, but a little less sugar.  I usually strain the ice before putting it into the glass (i.e. no rocks).  I don't garnish, but I do add a dash or two of Angostura to the top.

    bourbon cocktails are the best 
  • Saturday Ribs

    This is no rare bird around these parts, but just wanted to share a picture of some ribs I did this past weekend.  These were probably the 10th rack of ribs I've done on the Egg so far, and they were definitely the best yet.  Here are the quick details:

    -Three Little Pigs rub
    -Pecan chunks for smoke
    -Cooked them at 250 for 3.5 hours, foiled them for about 45 minutes and finished them with a little sauce for the last 15 minutes

    they turned out probably a bit too tender for competition ribs, but they were just how I like them.  easy to pull apart, lots of smoke and rub making some great bark.  went perfectly with some corn on the cob.  it was just the perfect reminder that good ribs are so tough to beat for a lazy day of sitting around the patio drinking good bourbon.

  • Re: OT Beer again...pic thread!!!

    Zombie Dust for me.  best beer ever made, IMO.
  • Re: baby back ribs...

    looks great.  man, I love ribs.  one of the best things to cook on the egg.
  • Re: Favorite budget meat cut

    skirt steak and tri-tip
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