I'm tailgating with a new crew for Thursday night's GT/VT ESPN matchup... any suggestions on what to 'Q the day/night before?[p]I was thinking about doing a brisket, but that will kill my Wednesday workday... I'm still a newbie at flame management (plus... every brisket I've done, I've run out of coal 3/4 of the way through).[p]Any suggestions besides brisket? Possibly something that takes less than 6/7 hours? [p]Many thanks.
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Pork loins are always a winner and they only take a couple of hours.
Larry
pit beef would be another way to go. . .only 2 - 3 hours (depending the size of the roast beef). .makes excellent sandwiches. ...you would need to be able slice the beef paper thin though (an electric deli-type slicer works best) ... [p]if you don't know what pit beef is, go to wess b's site and look at his description. . i do mine pretty much the same way. . .
Babybacks for Heaven's sake. You have most of the day to prepare. [p]CWM
Nice to know there are some fellow Jackets on board here. When I find out where this group tailgates, I'll post accordingly. Also, if the T'loin and/or Ribs survive the RV ride from Middle GA, I'll be sure to keep a look out for you. [p]Some day I'm going to spring for a small egg for occasions like this. It would be nice to 'q on site.
...never done ABT's... might be a good time to start. [p]Go Jackets, indeed.
Good call, Car Wash... BTW, is that a large egg in your photo? [p]Also, it looks like part of your ribs are not "protected" by the plate setter... how do you keep these parts from buring. This is a big crew, I'll need several racks.
That is a large. I arranged this way for a good pic. Here is how they started.[p]Rotate and flip if cooking a bunch.[p]
CWM