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Old 09-02-2012, 12:25 AM   #1
is Blowin Smoke!

R2Egg2Q's Avatar
Join Date: 08-15-10
Location: Pleasanton, CA
Default Some recent Small & Mini BGE cooking

I was curious to see how much meat I could fit on my Mini BGE so I crammed a 5 lb bone-in shoulder into it. I needed the help of a couple of silicone bands to help squeeze it in:

The dome thermometer had to be pulled out some to keep it from skewering the pork upon closing the dome:

The butt went to my fantasy football draft where I forgot to take a photo of it until the draft was over and it had sat drying a bit in a chafer:

For the Small Egg I found this nice looking tri-tip:

Rubbed with Rub Co Original & Santa Maria and cooked indirect with red oak smoke wood until IT hit about 115:

Then seared on all sides:

And sliced:

Thanks for looking!

BGEs: XL, Large, Small, Mini, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach

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