OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
tcdawg:
--- Quote from: hb_hound on December 22, 2013, 12:49:34 PM ---Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS. Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00
--- End quote ---
Nice!!
tcdawg:
I have ribs on the smoker today.
Dry rubbed yesterday, refrigerated over night.
2-2-1 method. 2 hours on the smoker, 2 hours wrapped in foil, last hour back on the smoker to crisp up a little. About 250 degrees.
tcdawg:
DOUG:
Just had a couple of flanks that were well marinated and cross sliced. Yum.
Sent off camber
jc79:
Looks great Tony! Do you ever spatchcock a whole chicken on your Egg?
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