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JwgreDeux

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  • Re: What is your drip pan set up on Indirect Heat?

     
    The key is to get the drip pan up off the setter with an air gap so the pan does not get too hot. 


    Agreed.  I use foil balls on platesetter and drip pan on the foil balls.  If I expect a lot of drippings, I may put a small amount of water in the drip pan to ensure the drippings don't burn and taint the cook.
  • Naming of the egg

    In response to a few of my posts in various threads, it has been brought to my attention that it is odd that I have a name for my egg, Scotty.  Additionally, it has been the source of confusion for a few, so here it is:  I am the only one who has named their egg? 
  • Re: Pulled Pork Nachos

    Great idea, I had some leftover pp from the weekend, and we whipped this up for dinner.  It was great.  Only took us 3 minutes in the oven on broil at 400.  Great quick meal.
  • Re: 100 lb cook coming up this weekend

    Here are a few photos I snapped while chopping, slicing, pulling, and otherwise getting the food packaged for delivery.


    Over all the cook went great.  Brisket and butts cooked much faster than anticipated and I ended up dropping everything off to the families at lunchtime.  Gives me a great appreciation of what goes into a competition cook.  Anyway, everything came out great, even my first attempt at brisket went great.  The best part about the whole thing is I think wifey is much closer to committing to a second egg. 

  • 100 lb cook coming up this weekend

    My church group is popping out babies left and right, and my wife signed us up to take dinner to the three sets of new parents on Saturday.  She casually mentioned to me last night that I may want to go to the store tonight as Scotty would be busy this weekend, when I asked what she had in mind she brought me up to speed on the new arrivals.  So I've been thinking and I'm planning on hitting the store tonight for my largest cook thus far (only six months in).  The following will be going in Scotty this weekend:

    20lbs of spare ribs ( 5 racks trimmed St. Louis style)
    15lbs of pork shoulder (2 7.5lb butts, one for slicing and one for pulling)
    15lb packer brisket (first brisket cook but I'm pumped)
    5lbs of chicken (one whole spatch style)
    15lbs of red potatoes (quartered, oiled, s&p)
    10lbs of a side item yet to be determined (likely a mixture of zuch and squash)
    20lbs of charcoal (I know counting the charcoal is kinda cheating)

    That isn't even counting the weight of the various rubs, oils, and spices to be used (or the beverages for the cook). 

    Plan to start the butts and brisket Friday night and FTC sometime mid morning Saturday. Set up for the ribs and sides which should be done around 3 or so, at which point I will foil the ribs and sides and do the chicken (may two now that I think about it).

    Shopping tonight to get this party started.
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