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**Brian/S** · June 15, 2015, 06:23 PM

"ol faithful is ready to go"....

**Brian/S** · June 15, 2015, 06:26 PM

After resting for 1 1/2 hours... they're ready to go

**Brian/S** · June 15, 2015, 06:29 PM

At 6 hours... they're looking pretty good. Both seem to have a pretty good bark on 'em. When I smoke, I don't really test for doneness with a thermometer... especially ribs. I tend to test for time (depending on weight) and texture. These are very, very close to being done.

**Brian/S** · June 15, 2015, 06:36 PM

At 6 hours and 40 mins... we are done. The one on the left I "sauced" for about 15 mins. The one on the right as you can see has no sauce whatsoever. This is how I like it... NO SAUCE! Personally I think meat from the barbecue should be able to stand on it's own. Nope... I don't like sauce.

But... it really doesn't matter what I like, does it? It's been put to the test with the family, and the one on the left (Meatheads Memphis Dust) and Sauce (my own tomato, sweet, sticky, red varnish) has won!!!

Thanks Meathead!

**Ernest** · June 15, 2015, 10:13 PM

Sous vide soft boiled egg.....in my hotel room.

**jayn** · June 16, 2015, 08:47 AM

Made some Mexican style pulled pork for tacos on Sunday. Pulled the bone out of a picnic shoulder, laid the meat out flat, covered the inside with a sauce I made out of Chipotle Peppers, onions, garlic, and tomato sauce that I simmered for a couple of hours then liquefied in the Vita Mix. Rolled it up, tied it, covered the outside with Fajita Seasoning and Memphis dust. Put it in by Green Mountain for 8 hours.

Had to wrap at that point because I was on a timeline. Next time I would like to keep it on the spit for the full cook. Sorry had hungry company so no plated pics.

It was DELICIOUS in a fresh corn tortilla with cheese, guac, sour cream, corn salsa....

**fzxdoc** · June 16, 2015, 02:56 PM

Originally posted by Ernest View Post

Sous vide soft boiled egg.....in my hotel room.

Ernest , "We're not worthy..."

Kathryn

**smarkley** · June 16, 2015, 03:29 PM

OMG!

Originally posted by fzxdoc View Post

[ATTACH=CONFIG]n90686[/ATTACH]

Ernest , "We're not worthy..."

Kathryn

**fzxdoc** · June 16, 2015, 03:33 PM

Yeah, I know, Steve ( smarkley ). How I wish I could cook like Ernest does--the frequency of his high-quality cooking is amazing. And this latest one's in a hotel room!

I love to cook, but he leaves me in the dust!

Whenever I see that he has a recent post in this topic, I head for it, even though I know it's going to make me hungry!

Kathryn

**Ernest** · June 16, 2015, 03:50 PM

Much appreciated fzxdoc I'm glad you get hungry HAHAHA

**Ray** · June 16, 2015, 07:03 PM

Ernest Hotel room...seriously? Also, what kind of seasoning did you put on this beauty?

**Ernest** · June 16, 2015, 07:43 PM

Ray I scored some black truffle salt a few weeks ago, that's what you are seeing.

**troymeister** · June 18, 2015, 06:08 PM

Final results of last weeks cook.

Attached Files

**Breadhead** · June 18, 2015, 09:27 PM

Let's talk low and slow... The 30 hour baguettes.

Prefermented sourdough baguettes on the Big Green Egg. The preferment took 16 hours. Then I added the other ingredients, mixed them together and developed the gluten structure and put it in the fridge overnight to delay the final fermentation process... To enhance the flavor of the bread.