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New Egger
Eggstra_Innings
Posts: 4
Hi everyone,
I first want to say thank you for all that I’ve learned so far just from lurking & reading. This site has been an incredible resource. So far, I’ve done brats, burgers, & steaks on my large egg with excellent results on the burgers & steaks. The brats were just okay. The cook I’m most proud of so far though is a 7 lb pork butt I smoked last weekend. I used Head Country seasoning, salt, & pepper, smoked at 300-350 for close to 5 hours with Rockwood lump and Hickory and Apple wood chunks. The actions of my two biggest critics, my wife & daughter, were all I needed, they kept going back for more. Planning to try some St Louis style ribs this week.
I first want to say thank you for all that I’ve learned so far just from lurking & reading. This site has been an incredible resource. So far, I’ve done brats, burgers, & steaks on my large egg with excellent results on the burgers & steaks. The brats were just okay. The cook I’m most proud of so far though is a 7 lb pork butt I smoked last weekend. I used Head Country seasoning, salt, & pepper, smoked at 300-350 for close to 5 hours with Rockwood lump and Hickory and Apple wood chunks. The actions of my two biggest critics, my wife & daughter, were all I needed, they kept going back for more. Planning to try some St Louis style ribs this week.
Comments
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Welcome aboard and enjoy the journey. Above all, have fun.You pleased the critics so you nailed that pork butt. Great looking bark BTW. Congrats on the cooks. Keep 'em coming.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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Welcome! The pork looks fantastic. Ask away with any questions. Always someone here to help"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Nicely done on that pork butt!! Welcome to the forum.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Welcome!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Welcome. Glad to have you here.
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Welcome, looks good.
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Welcome. One of my favorites is rib roast. Quite the crowd pleaser and forgiving to cook. Might want to bring the temp down to 250/275 to cook it.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Cook your brats with cherry wood smoke. You won't be disappointed.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner -
Thanks, I’ll give it a shot!td66snrf said:Welcome. One of my favorites is rib roast. Quite the crowd pleaser and forgiving to cook. Might want to bring the temp down to 250/275 to cook it. -
I usually do a “brat tub” 2-3 times each year during football season, but I think I’m going to have to invest in a Woo to get enough cook space to do one on the egg. The cherry wood sounds like a great idea, thanks!danv23 said:Cook your brats with cherry wood smoke. You won't be disappointed. -
Welcome aboard!
What part of the country are you in?Lrg 2008
Mini 2009 -
Oklahomamarysvilleksegghead said:Welcome aboard!
What part of the country are you in?
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