Pity Party Underway!

jeffinsgf

Started my "Can't go to EggtoberFest" Pity Party this morning. Two bottom round roasts on the Egg for my first attempt at Clay's Pulled Beef. Progress reports as the day proceeds.

Cpt'n Cook

Hey we don't need those guys, we can do quite well by ourselves. May they all get heartburn at the end of the day.

This is a Chipotly basted pork loin and a couple of Baked Apples the First Mate and I did last night. Pulled the loin at 140 and it was perfect. I used just a hint of pecan smoke before putting on the Apples.

Celtic Wolf

Mylanta for Atlanta...

I deleted the mean part..

jeffinsgf

Mylanta for Atlanta...

:woohoo: Now that's funny....I don't care who you are! :woohoo:

Firetruck

I want to go too! My baby girl has a clogging exibition saturday and the weekend plans were shut down. I really wanted to camp somewhere in the north Georgia mountains and drive down to the fest, but...oh well.

stike

at a thousand posts a day for the past few days, i do believe you will outstrip my total number sometime friday noontime.

Celtic Wolf

You will have to wait then cause at 12:00pm Friday I will be almost to Tucker..

mad max beyond eggdome

for a guy who only two days ago was crying the blues cause he wasn't able to go, you sure are preening around like a peacock today, aren't you?. ..you oughta be a little gentler to those that can't make given that you were wearing their shoes so recently!

Celtic Wolf

:(

jeffinsgf

Thanks Max, CW hijacking my pity party thread to boast that he gets to go is a little like getting lemon juice in a cut. :laugh:

Celtic Wolf

sowry!!

stike

i'll bet dollars to donuts you post the difference today anyway.

and they say I talk too much....

Mainegg

SURRRE you are :evil: even peacocks molt!

jeffinsgf

Well, apparently the roasts in Clay's recipe were larger than mine (and there are three in the directions, not two), because I reached the targeted 160º in just a little under 4 hours.

I've now transferred the roasts to my DO. I usually follow a recipe exactly the first time I make it, and then tweak from there. However, I am always skeptical of meat recipes that call for sweeteners. I just couldn't bring myself to pour a third of a cup of maple syrup on my roasts. I also have a hard time pouring just plain water into a cook. So, in a mental compromise I used a tiny bit of maple syrup and a generous pour of Madeira wine.

Celtic Wolf

You do talk to much.. never said I didn't

Fidel

You've screwed it all up now.

I followed Clay's recipe verbatim and it was incredible.

I'm kidding with you, I'm sure yours will be great with the wine - albeit a little different.

Celtic Wolf

Sorry you don't believe me..