... 10 hour cook on a CGA

[inkaddictedchef1]

I've fallen into a CGA cooking rut (not a rut really more of o fixation) of late and wanted to try my hand at a bone in butt via snake method with Weber briquettes. 1x2 snake gave 8 hours of 270ish heat, who knows how long I could have gotten as the snake fell and lit at both ends. At the 8 hour mark I piled the remaining coals in the corner and added another 10 briquettes or so. Butt probed tender at 196 and was pulled rested and shredded for enchiladas that were finished back on the CGA. Fun cook with a lot of adapting along the way. Very happy with this cook... pretty incredible what can be accomplished with vent control, knowledge of fire, quality fuel in a small amount, seasoning and a bit of patience.

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[bladz]

Jeez Matt, everything you cook just looks amazing.  Neat cook on a really cool grill set up. Well done


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[solidgoldstein]

Matt this is fantastic. Looks awesome. When you started it, how many lit coals did you use? Also, how did you run your vents? Both bottom vents open or just one? How about the top ones? This is next on my list of things to try!


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[JEBIV]

Another awesome cook, one day I will make it to that cooking patio just to watch Chef work

[HoosierKettle]

How long did you brine for?  I haven't brined anything yet. I need to try that. It all looks incredible.


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[Mike in Roseville]

You can't spell gangsta without GA. Great job on this one Matt!


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[Mr.CPHo]

Very nice cook, Chef.  I was just thinking a CGA SnS would be awesome.


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[SMOKE FREAK]

Great cook...Love the riser setup...

[Firemunkee]

That is amazing!

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[1spacemanspiff]

It tasted even better than it looks, I only wish i could have sampled the finished product.  I love enchiladas.

[Foster Dahlet]

Holy cow, that is fantastic!  I am still a GA novice.....need to up my game.

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