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Our marina does an annual mid-winter get together in South Haven, MI for their Ice Breaker Festival. I'm bringing Clay's Pulled Beef.
Started prepping the Egg at 6:30 this morning, and the meat was on by 7:15. I'm doing two 5 lb. chuck roasts indirect over a foil-covered platesetter and a pan of Guinness. It's windy and snowing here in Indiana, but the DigiQ is doing a fine job of keeping the grid at 250. (I've closed the damper down on the Pit Viper fan by about half.)
After 3 hours on the grill, the meat is at 113 degrees IT.
It's gonna be a good weekend!