What's wrong w/this pic

Unknown

<p />A better question would be what's right about this attempt to cook 10 lbs of ribs. So now for a little self criticism...this was a cook gone wrong from the beginning...for starters what ever that part on the side of the ribs that you can cut off to make them pretty was attempted to be cut off but did get done down on the ribs far enough. Had I done this right they might have fitted into the BGE without so much trouble. Second of all...I believe you should be able to cook 10 lbs at one time in the large but I think you'll need a better rack than the upside down v-rack, it sucks...Third of all...the real killer on this cook was the mistake of shutting the top and the temp gauge down "into" the meat, causing it to register 200 for the longest time i.e. 35 -40 min before this dummy caught on. Then it wouldn't register right after that (don't know if it was so damn hot it broke or what) but by that time I was so mad I dropped it so in the future this particular thermometer will not be a problem anymore...Changed to the one out of little Egg and proceeded to bring down to the 250 goal... finished cooking the 3 hrs at that them before wrapping in foil for 1 hr, the cooking another 45 min out of foil and changed setup to cook direct 45 min w/sauce...end result was still good ribs to everybody else but a total failure to me because I was all set for em to fall off bone which they did not...wanted to give up Egg cooking about then but they were still so good I can't wait to see if we had leftovers for tonight and will keep eggin all my life...which if I don't quit visiting the Scotch bottle while using the Egg I'm liable to shorten that experience considerable without meaning too.

Unknown

Chet,
see I can't do even a pic right...hope this whole year ain't goin to be this way
[ul][li]ribs[/ul]

The Other Dave

Chet, Funny how what we often concider to be complete failures, not suitable for serving, still gets compliments. Don't know if this is a function of our overly high standards, or conciderate family and friends, or both. May be they feel if they were honest regarding our failures, we just might quit trying altogether!

Toe 49

Chet,
The only thing I see wrong with that picture is there is no snow on the deck..... :-)

Charbon

Chet,
I'm starting 2004 trying to learn how to post a picture to this forum all the while my knuckles are dragging on the floor. I thought this year I'd finally be able to walk a little more upright! I had the same little pleasure of stabbing a turkey with the end of the thermometer which I later fixed with a wine cork between base and outside edge of egg. Clip on inside.

Unknown

Chet,[p]I did the same thing with my new Tel-Tru the day it arrived. I was cooking 4 butts on two levels and the thermometer kept hitting the meat. Since I was also using my Redi-Chek wireless I wasn't too concerned about grill temperature so I decided to just stick the Tel-Tru into the top layer of meat and use it to determine internal temperature at that level. Problem was, 18 hours later, I couldn't pull it out. I got mad and just raised the lid. Now my Tel-Tru hangs to the right. (I bet StumpBaby don't touch that line).[p]Bent like it is my Tel-Tru is very accurate and since you have to replace your thermometer I would suggest that brand to anyone. [p]Marty