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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-25-2008, 01:21 PM   #1
thillin
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Default Wed cook on the Egg

Threw on a slab of baby backs and a slab of trimmed spares. I'll throw on a couple of fattys latter and some Opa's beef and jalapeno links. Slow cooked some pintos overnight. Dinner should be great. Pics to come.
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Old 06-25-2008, 05:06 PM   #2
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Here's a pic on the progress so ya'll know it's happening.
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Old 06-25-2008, 05:12 PM   #3
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Thanks for the pic! Didn't want to have to pull out the "no pics" graphic.

Looking good at the start.
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Old 06-25-2008, 05:48 PM   #4
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Looking good so far! Can't wait until I can post up.
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Old 06-25-2008, 06:52 PM   #5
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Looking good,and man a big ol' bowl of pintos sound good !!!!
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Old 06-25-2008, 07:57 PM   #6
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Yeah, I would like to try those beans. Want to try making my own soon.
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Old 06-25-2008, 08:42 PM   #7
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Finished and I'm stuffed.

Rib trimming "snack"

Spares were actually smaller than the baby backs

Opa's - Beef with bottom 4 being jalapeno

And some pintos. I used Vencil's from Taylor Cafe recipe from Legends of TX BBQ. I added garlic salt and hot sauce.


BTW everything was rubbed with Plowboys Yardbird rub. Used Ozark Oak with cherry chunks mixed in. With the side by side rib cook, I can definitely say I prefer spares. And I really prefer the Ozark Oak over RO.
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Old 06-26-2008, 10:14 AM   #8
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Jalapeno Opa's and eggs for breakfast. Would post a pic, but it's an empty plate now.
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Old 06-26-2008, 10:39 AM   #9
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Now that's some great lookin' eats!!
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Old 06-26-2008, 10:43 AM   #10
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That sure looks good about right NOW!!!! How did you like the Yardbird rub on the pork?
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Old 06-26-2008, 12:34 PM   #11
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Looks good I'll give the YBR a shot on some ribs after the wife leaves for Oregon.
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Old 06-26-2008, 06:42 PM   #12
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Ty - did you get that Ozark Oak at the grill shop off of 114 in Southlake or are you getting it somewhere else.

Thanks
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Old 06-26-2008, 06:52 PM   #13
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thillin, everything looks great...I'm a fan of pintos!
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Old 06-26-2008, 06:54 PM   #14
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nice!

so it's been just over a year now with your large egg... what percentage of the time do you use the eggs?
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Old 06-26-2008, 07:08 PM   #15
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Quote:
Originally Posted by Keller Steeler View Post
Ty - did you get that Ozark Oak at the grill shop off of 114 in Southlake or are you getting it somewhere else.

Thanks
Yep, BBQ Outfitters.
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