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Eggin in the Tarheel State

Tarheel Duck Egg
Tarheel Duck Egg Posts: 62
edited November -0001 in EggHead Forum
It was a great day for eggin in NC. Started with some country style ribs (shoulder cut) - 250 degrees dome for about 3 hrs, pulled at 175. Tasty!

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Followed up with a batch of Egret's chili. Amazing chili.

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Browning the chuck and italian sausage.


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Meat ready to drain.


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The chili is done.


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Chili up close.


Finally, burgers cooked low and slo. Half pounders coated in steak rub. Chopped onion mixed in a couple of them. Cooked for an hour, pulled at about 150. Excellent burgers.

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Any day eggin is a good day. :cheer:
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    It all looks awesome!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Steven
    Little Steven Posts: 28,817
    Tarheel Duck Egg,

    Low and slow burgers. I'm intrigued.

    Steve

    Steve 

    Caledon, ON

     

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  • Tarheel Duck Egg
    Tarheel Duck Egg Posts: 62
    Steve,

    It's true. Found a recipe in the Jamison's Smoke & Spice cookbook. Ground beef (not too lean), chopped onion, roasted green chiles - mixed together. Coat the patties in the rub of your choice - they recommend one in the recipe. They also include an optional mop sauce but I didn't use it.

    I used mesquite for smoke and cooked for about an hour. Very little shrinkage. An excellent burger.
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