How's This Sound For Next Saturday At Eggfest

Earl

<p /> For some of you folks comming to the Waldorf Eggfest, that want to learn to cook a specific food, such as, lets say, Spatchcocked Chicken or Quail, Beer Butt Chicken, Squid or something in & along those lines.Post or e-mail me & i will see if we can get you hooked up with someone that will give you a hands on lesson for that item. You help do the cooking, you flip it over, heck, you can even have the first taste, but then the rest goes the the crowd because now you can cook it at home. I only suggest this because if you chose quail, i can show you & then walk to the beer cooler more often & not have to worry about over cooking. LOL [p]These ribs were cooked by one of my team mates Darren, 8 racks with not much room to spare, but they turned out fantasic ( so i heard ) went so fast i didn't get to try one.[p]Earl

Earl

<p />Earl,
This is a brisket on a med egg after 14hrs at 250-275. Had to reload coals once during the night cause the fire got away on us & we used up more coals that we should have. Problem was we did not have a thermometer & had to use a polder probe placed through the top vent holes. It worked, but still wanted one in the lid, works better.[p]Earl

Earl

<p />Earl,
And last, this is to show that eggs do work well in the rain, & i do mean rain. It poured down in buckets during the night & the eggs worked like a charm. We had chicken on the WSM,it lost some heat due to the water on the outter shell but we just kept a closer eye on it, the chicken also turned out good. These are some of the units we use in compitition cooking & this was a practice run.[p]Ear

WessB

Earl,
I will be doing smoked salmon in 2 different flavors and would be willing to offer the same as you stated. It`s all about learning...and lets not forget drinkin and eatin to..LOL...CYA in a week[p]Wess

YB

Earl,
I think i will cook Shrimp Stuffed Chicken Breast and maybe bacon wrapped pickled watermelon rind.
Larry

ravnhaus

Earl,
Thanks for posting this pic. I have been wondering how I was going to get a brisket on my medium and you have shown it can be done.
What size was that on and did you trim it down to fit?
thanks.

Earl

ravnhaus,
It was a 10lb brisket & i trimed very little fat from the top only, the rest stayed as it was. Cooked form 10;30pm Friday night & came off at 2:30pm Saturday with a internal meat temp of 204F.[p]Earl[p]