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Name:	lakngulf -	Reply
Subject:	Recap Needed
Date:	7/6/2009 8:57:53 AM

As George on Seinfeld said "Details, I need details" Do we have any results from the webers and eggers, and the "mason jar"?

Name:	Ulysses E. McGill -	Reply
Subject:	Recap Needed
Date:	7/6/2009 2:44:05 PM

I have a 3 Webers and an Egg. In the cook-off I had against myself, the egg won hand's down...... even after swearing by the Weber for over 20 years! (I hate losing dang-it , but winning was good too). Feb doesn't stand a chance if he plans to take on an Egg with his Weber unless his "special sauce" contains something illegal.

Name:	Talullahhound -	Reply
Subject:	Recap Needed
Date:	7/6/2009 3:17:26 PM

LOL!!

Not a special sauce, it's a special process (and frankly it would work just as well with the Egg as with the Weber.) Feb is still ambivilent about the pending Egg purchase.

Name:	Ulysses E. McGill -	Reply
Subject:	Recap Needed
Date:	7/6/2009 3:39:10 PM

What ever it is, it will work better on the egg if he perfects the process and uses the eggs capabilities. I have a special process that people consistently said produced the best ribs they had ever tried when I used the Weber...... My family are the only ones that have now experienced "the process" using an Egg, but there is no doubt the egg wins, and the family is very happy. Add to that the eggs capabilities with smoked chickens, butts, and pizza, and it's a no brainer to put an egg on your grilling team; I'm actually still using the Weber for steaks.

Name:	lakngulf -	Reply
Subject:	A good ribbin'
Date:	7/6/2009 5:10:16 PM

I have only tried ribs a time or two, and results were not as good as I wanted. I have had an Egg for ten years now, but have never put it to the ribbin' test. Would you share your "process"? Heck, I will take the leftover "Weber" process if needed. I am like you, I still cook the steak on a Weber.

Name:	Mack -	Reply
Subject:	For Us Non-Eggers...
Date:	7/6/2009 7:06:50 PM

the "bullet" propane smoker worked very well. 2 8lb. Butts (rubbed heavily with Tony's) plus a 12lb. Brisket (marinated in Mijito overnite) smoked for 16 hours at @215 degrees with Pecan/hickory chunks. Zero/Zip fat left in the Butts, all in the drip pan (UGH).
Dial up the heat to @350 for the last hour to crust the meat. Slice/shred. UGGA! UGGA!

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