Butts , Calzones, and Ribs - what a weekend

sprinter

Hope this Tuesday finds everyone well after a nice weekend of cooking or whatever you did for your holiday. Good luck for a happy and healthy new year.[p]This weekend found me cooking a 9.5 pound Butt on Saturday. I fired up the egg at 5:00am on Saturday, butt was on at 5:20, egg stabilized at 225. My gasket is shot (new one on the way) so I wanted to cook when I could watch it to babysit the temp a bit. Not all that necessary but the temp was a bit up and down with the wind blowing. It was 9 degrees as a high on Saturday, below zero when I woke up to start the egg. It was worth it though. I pulled it off the egg at 11:45, about 18 hours and internal of 190. This was for our new years eve party so I cooked 3 sauces for it, a sweet brown sugar sauce, a vinegar based red sauce and a mustard based sauce. All three were great and the guests all gave rave reviews.[p]Sunday saw the egg cooking pork spare ribs in the morning about 8, they came off at 2:30 after cooking indirect at 250 all morning. Falling off the bone, slathered with the sweet sauce, nice sticky stuff after basting with it for the last hour or so. Great ribs.[p]After finishing the ribs, the egg was immediately boosted up to 500 indirect and I cooked a couple of calzones for the party also. They came off the egg after about 20 minutes each, brought to the party warm, and used as appetizers, they disappeared immediately. Nobody believed that I cooked them on the egg when I told them.[p]Great holiday weekend, made that much better by the egg. And all of this done when the outside temperature never made it into double digits here in S. IL. Life is good.[p]Troy

Char-Woody

sprinter, fantastic! Are you sure you not a magician? That's down home cookin!!
C~W[p]