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What is egg nation making for Independence Day?
Comments
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Firing up the old egg for one hot dog
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2 butts“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Watermelon of course.
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Plate o’beef ribs started with Rockwood and two chunks of apple wood. Later dinner probably.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
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Bark looks awesome. Enjoy!Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Beef ribs on the clock.
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
and it's done. 16 hours at a wide range of temperatures 
but it finally hit 203 and probed like the proverbial buttah New Orleans LA -
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Magnum loads ready for the egg=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Some 48 hr marinade chicken breast for lunch, and I have a 6 week dry aged steak in a hot bath currently awaiting its time on the egg for tonightBrandon - Ohio
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More Brisket on a Stick
LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
As stated above, below is the shot of the finished racks. The staff was most appreciative.lousubcap said:The only given right now is 4 racks of BB's for the local small staffed firehouse. I'll take care of the home-front later.
Enjoy Independence Day and all it stands for.
Thanks for lookin-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
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That's a beautiful thingLeopoldstoch said:
LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Local butcher shop in Lexington NC. I think they run $5 and changeSonVolt said:Where is everyone getting their beef plate ribs?The best things in life are not things.
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Wild salmon with balsamic glaze and ribs for us and my in laws who cannot get out.
Michael
Large BGE
Reno, NV -
Just tested temp and toothpick test not quite ”buttah”. Grate temp at 282 so not long now.
One side is at 198, other 189 degrees so I rotated the meat 180 degrees. Smells great.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Smash burgers on the Blackstone. Red Robin fries. Quick and simple.
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BB ribs on the grill. Will be a few people here later. Fireworks on the levee.
______________________________________________I love lamp.. -
I have one set of ribs that has Sunchang Ssamjang seasoning and orange pepper from Fiesta and I have another rack of ribs that has gochujang and orange pepper by Fiesta and another rack of ribs with mustard regular French's and that Chiasson butter rub that double egger loves.
______________________________________________I love lamp.. -
turbo______________________________________________I love lamp..
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Pulled and plated after 5 and 1/2 hours.
I'm stuffed.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Makes me hungry for mine I just pulled and are FTC for a bit. Great looking marblingSamIAm2 said:Pulled and plated after 5 and 1/2 hours.
I'm stuffed.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
@logchief - hope you enjoy yours as much as I did mine. Still have two more left over for this week.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
We’re almost there!
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Just finished my very first brisket! Started the fire at 5am, brisket on at 6. Butcher paper at 2 when it was around 165 degs. Pulled when it was 195-203 throughout , wraped in a towl and into the ice chest for a hour and half. There is no way I could have pulled it off with out the superb advice of this forum. Thanks for brisket post and thans for looking. It was a very good 4th!
The best things in life are not things.
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Thanks again to you and B for tracking down that Chaisson’s for me.nolaegghead said:
getting close. 189 degrees right now. 
On the plate with "Mexican street corn." 
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