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Saturday Cook & Spring Fever...
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Thank you guys...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Mmmmmmm. I don't know what makes me more jealous: the great looking food, the case of Guinness or your living near Fred's. From the YouTube videos I've seen he is a bit of a nut job, but his store looks amazing. Lucky you on all 3 counts! Jim
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That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.
So what was the answer to the time question Hap. Really like your pictorials.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Great cook Hapster !!
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What a great cook - love the onion and peppers
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Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Thanks everyone. The time after 165 in the foil pan was just under 3 hours.Aviator said:That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.
So what was the answer to the time question Hap. Really like your pictorials.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Totally worth the trip. Fred is a down to earth guy and has got a lot of great stuff in his shop.Tjcoley said:Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:
Thanks everyone. The time after 165 in the foil pan was just under 3 hours.That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.
So what was the answer to the time question Hap. Really like your pictorials.
Brandon, MS -
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I'd hit that in a NY nanosecond
______________________________________________I love lamp.. -
Looks great Hap! =D>XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Very nice cook. I've been wanting to try pulled beef. And the leftover possibilities are endless.
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calracefan said:Where did you get the recipe Hap ?
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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The leftovers would be awesome on nachos!
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Looks great. Did you figure out how to make the Maverick alarm? If not, its the button in the bottom right of the remote transmitter. Press it once and you should see a little icon pop up on the screen on Food and Barbecue, top left.
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On the short list. Looks great
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Thats "AWESOME BABY"! :-bdPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Made the pepper beef today for supper and it turned out GREAT!! My 3.59 pound roast took 4 hours at 160 grate to hit 165 IT. did not take a before picture but here is the finished product. :-)Brandon, MS
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Looks great!I took a page from your cook a couple weeks ago and did meatloaf and cauliflower mash that I roasted on the egg first. I'll make a post tomorrow, but a big thanks for the idea, it was delicious!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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@hapster, congrats on the great cook. Need some thoughts if you have a minute. I did this last weekend and my wife picked up two 2lb chuck roasts as that is all Freddy's had. Did the at 260 dome temp till 165, pulled, then put it over the veggies in foil for an hour or so, unfoiled, pulled, then let it reduce down again. Turned out amazing.
This weekend went for the same recipe, but had wife pick up a chuck roast from the butcher, was 5 lbs. I put it on the egg at 280-290 dome as we had guests coming over and did not want to make them waiting for dinner. Took about 3 1/2 hours to get to 165. Pulled, foiled with veggies, then put back on at 350 for about 3 hours.
My issue is it never really got tender as the first one. I did not take a temp of the meat after I foiled it.... Thoughts?
We absolutely loved the first time, second time was ok, nothing to write home about.
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