JD McGee
somebody shut me the fark up.
The usual tonight...Ribeyes Sunday is my maiden voyage on the Big Green Drum... gonna do an "Herb de Provence Turkey" with pecan wood. I was gonna do a jerk rub but changed my mind.
Another test run on the thighs in about 1 hour. I scored a 21 pound chuck roll, it will go on this afternoon and cook throughout the night. Not sure if I can do one piece or should cut it into two. Currently doing a soak out on 2 store bought corned briskets. They are for Sunday. I don't think the Egg will cool down the entire weekend. :mrgreen:
How'd ya like that cherry on the beef last weekend??
I have four butts on the WSM> They have been on since 4:30pm yesterday. They are currently at 185, waiting a while longer. They are going to feed the residents at the local Ronald McDonald house as a church project Saturday. The people that run the place said they get alot of afood, but never get real BBQ. My wife said I cook a mean butt, so she volunteered me for a lunch. I figure on pulling 3 of them, should end up with 10-15 pounds, enough for 16-18 people.
Russell, Pensacola,FL
I really liked it. That is what I used on the chicken too. I might stick with it for the chuck (or maybe a mix) but I'll switch to all pecan for the pastrami. Have you tried anything with the mesquite?
Ditto, i love thoseDon't forget, meat = Satan today
Its cheese pizza english muffins for us!
The usual tonight...Ribeyes Sunday is my maiden voyage on the Big Green Drum... gonna do an "Herb de Provence Turkey" with pecan wood. I was gonna do a jerk rub but changed my mind.
Big cook for me this weekend. 80lbs of Brisket, 60lbs of pork, 10 lbs of sausage, 125 ABTs, and 5 Gal of Baked beans, and 5lbs of pig candy.....
Big party on Sat. night!!!!