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A Huge success Our first low n slo Thanks to you Dudes......

Unknown
Unknown
edited November -0001 in EggHead Forum
Our first low n slo, IT was a Huge Success, Holy Cow! Mang, we aint evr had such soft moist pork samitches in our life!!!!
All my wife could keep saying is WOW !! My kids loved it told me It was better than Sonny's.
I want to take this moment to thank:
Wardster, BTG, Azrp , Nature Dude, Dos Huevos,Stike, Big Dave, Eddie Mac,Big T, Brobear, Jake. for taking a few minutes to help me chill so I could get through this. This was so worth the wait and the worry, which I wont do the next time cause I will know what to eggspect! I cant wait till I get a chance to meet everyone, We plan on going to the Ocala fest.[p] David & Debbie & Justin & Jason in Spring Hill Fl [p][p][p]
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Comments

  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    DISH, Congrats. Lots of solid advice around here, for sure. See you in Ocala,
    Scott

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  • Cornfed
    Cornfed Posts: 1,324
    DISH,[p]Excellent. Glad it worked out so well, and I bet you're looking forward to the next cook.[p]I did a small butt today. I just rubbed with Uncle Earnie's rub which I got from the bbqforum special a couple months back plus some turbinado sugar. Smoked over some oak wood, then pulled and mixed in a little Dumplin Valley Sauce (also from the BBQ Forum special) and then added some of this Sweet Baby Ray's Hickory and Brown Sugar sauce (which I'd never seen before until the other day) when I tossed some on a bun becuase sometimes, I likes 'em moist.[p]Quite good. My biggest problem with butts is trying not to eat too much of it whilst I pull it...[p]Later,
    Cornfed
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  • QBabe
    QBabe Posts: 2,275
    DISH,[p]You bet it's better than Sonny's![p]Well, that answers my question from below, LOL! Looking forward to seeing you and the family in Ocala...[p]Tonia
    :~)
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  • Brobear
    Brobear Posts: 43
    DISH,[p]Glad things worked out. The plateu is pretty cool, isn't it? You will really impress your friends and family when you start talking about the different temps and what happens when. I don't know what it is about egging, but it is addictive and you will continually learn something new every cook. It's nearly like the golf swing i.e. always tinkering with it trying to improve. The egg is a little more forgiving, though.:)
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  • AZRP
    AZRP Posts: 10,116
    DISH,
    Good for you! Glad to hear it finally got done, how long did it end up taking? -RP
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  • EddieMac
    EddieMac Posts: 423
    Awwww-Summmmm!! Nothing like BBQ Sammitches....And better than Sonny's! Life is good! It's all that squaky clean livin'you been a doing!! The BBQ Gods have smiled upon
    you! Where are you from, Mr. Dish?[p]Ciao...err....Chow![p]Ed McLean
    Ft. Pierce, FL

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  • stike
    stike Posts: 15,597
    DISH,
    glad to help. dunno what i did, but congrats.[p]funny thing is, the next few times you do it you'll wonder more and more each time "now WHY was i so worried about this ?"[p]it's as close to autopilot as you can get, say, by the third one.[p]
    ed egli avea del cul fatto trombetta -Dante
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