Who's doing Low & Slows tonight?

GrillMeister

Who's cooking tonight and what?

mad max beyond eggdome

GrillMeister,
i'm still on line here this evening from virginia, but i finished cooking earlier. .. .had a most eggcellent dinner of stuffed pork loin and potato pancakes. . .all egged. .. [p]what you got cookin tonight??

GrillMeister

mad max beyond eggdome,[p]I put on a 8 lb. brisket about an hour ago. Low and slow at 225. Trying a local Texas rub cut with Turbinado sugar.[p]39 degrees and a clear sky. I'll hang in there for a couple more hours just to watch the stars and smell the smoke.[p]Beers!

mad max beyond eggdome

GrillMeister,
sounds like a winner. . .gettin ready to go night night. . .expecting snow/freezing rain tonight. . .suppposed to be a mess around here from about 6 am till noon. .. [p]beers back at ya. . .

GrillMeister

mad max beyond eggdome,[p]Stay safe and watch the slippery stuff! We get that once in a while here in Austin.[p]Gnight!

Smokey

GrillMeister,[p]It's about 7:00 am woke up to check my brisket. Egg at about 225 degrees, brisket at 167 degrees! All is going as planned. Should be done in about an hour. When she reaches 180, off she comes, into foil, wrapped in towels, an into a cooler to await our guests at 2:00 this afternoon! [p]"I love the smell of smoke in the morning. It smells like ... BBQ!
Smokey

Unknown

GrillMeister,
I just took two Boston Butts off the gas ceramic and have them wrapped in foil and newspaper for an hour or so before pulling. What a mess I have to clean up there, even with a drip pan under the butts during the cook.[p]I have two more on the large egg with the internal temp at 165°F, so they still have a way to go. That should give me about 20 pounds or more of pulled pork for the co-workers tomorrow. I spoiled them last year, my first Christmas with the egg, so this year they hinted pretty good and kept mentioning how great the pork was last Christmas.[p]I am getting a black smoke & grease build-up on Humpty's dome. Has anyone used a wire brush or some handy devise to clean it off?[p]Starting to rain here in Clearwater but at least the temperature is in the mid 60's.[p]Have a great day everyone!
TerryF

GrillMeister

GrillMeister,[p]It was 6:45 AM when I got up to check on Humpty. It's till chugging away at 225, but its a chilly morning at 27 degrees.[p]On an off topic, the news of Saddam's capture is a great Christmas present for our troops!

GrillMeister

Smokey,[p]Sounds like a winner! You mean you're going to skip breakast?

Smokey

GrillMeister,[p]Heck no, you hear of steak and eggs? I'll have brisket and eggs (I have to make sure it's safe for our guests)!

GrillMeister

Smokey,[p]Oh yeah. Brisket & Eggs. Sounds good to me. Be sure to do a proper test. [grin]

Unknown

GrillMeister,[p]Not exactly low, and clearly not slow, I did try the smoked nuts recipe posted earlier in the week. Made a couple of changes - one was that I used a cup of raw pecans in addition to the raw almonds, and the other was that I used Tony Cacheres (sp?) as the seasoning. Smoked over cherry wood at 325 degrees for about 20 minutes, and these babies are marvelous. [p]Not sure it I soaked them in water a little too long, but they are not as crunchy as I like, but great tasting. Yum.

Unknown

I read the forum because I love to hear what all you guys are cooking. Don't have my own egg but have friends that do and love the taste! Thanks for posting the comments on Saddam...I agree.

GrillMeister

Smilinguy,[p]How'd the pecans turn out? I picked up 4 lbs. of them to try my hand at smoking them.

Unknown

GrillMeister,
Actually, I like the pecans even better than the almonds. They seem to soak up more of the smokey flavor. I would only soak them for 5 minutes or so in water. Mine are not as crunchy as I would like, but very tasty. [p]I think the ratio of 1 tablespoon of olive oil per cup of nuts is right on, but if you are going to use a dry spice that includes salt, you may not want to use additional salt. Might overdo it. JMO

Chainsmoker

GrillMeister,
two pork butts going on tonight!

GrillMeister

Smilinguy,[p]Thanks for the tip. My almonds turned out pretty good for the first batch.

GrillMeister

chainsmoker,[p]Beers & Even Temps to ya tonight!

Chef Wil

chainsmoker,
4 butts on now