Marathon Egging....

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I know many of you were out there competing this weekend and congratulations to those that won......seems more and more Eggers are winning not only the individual awards but Grand Champions....can't be any happier for all of you.[p]Had a fun weekend as I slow cooked all weekend. [p]Started on Saturday at 1 pm with 6 racks of St.Louis ribs for about 5 1/2 hrs. Turned out okay but gotta get a 6 slot rib rack instead of rolling, not as tender throughout as would have liked. [p]Next, on Sunday morning with 10 lbs of Chuck Roasts. Gotta thank Old Dave for this one as I followed his post using tin foil and Apple Juice. Came out great....great taste and moist. Like this better than Chuck Roll as the more roasts means more surface area than a roll so more bark which gives the pulled beef a great taste.
That finished by 3 pm Sunday.[p]Decided to slow cook the briskt bone of the ribs which took another 5 hrs. They finished at 10 pm giving the neighborhood a great smell of BBQ on a late Sunday night. [p]After Food Saving everyting it's 11 pm and ready for work. Set now till the Fall with enough pulled pork (did that 2 weeks ago), pulled beef and ribs.[p]Gotta make a comment about Wicked Good Charcoal. I filled the Egg 1/2 way up ring. After 17 hrs of on and off cooking I still have 1/4 of the charcoal left. And thanks to the Guru group as I used the Competitor all weekend. Great doing lawn work while the Competitor does the work.[p]Best weekend yet with the Egg. The sweet smell of BBQ lingers....[p]Howard