Triple C
Well-Known Member
Here's a few pics of eats from this past weekend. Fired up the Treager pellet grill bout 7:30 Sunday morn. Set the temp to 225 degrees.
Rubbed down a small boston butt with yellow mustard, salt, pepper and pork rub. Took this pic about 2 hrs into the cook.
Bout 8 hrs into the cook the internal temp reached 200 degrees. Had to snip off a small piece.
Let it rest for bout an hour then shredded and chopped for sandwiches. Down south we favor a slaw-b-que sandwich. Stubbs spicy BBQ sauce with slaw on top. Ate pretty good.
Monday morning it was time for a Triple C breakfast. Cooked up sausage patties and bacon and set aside.
Made the biscuits and placed in a black iron skillet with oven set at 500 degrees. While biscuits were baking I made sausage gravy and scrambled eggs.
At about 15 minutes I pulled the biscuits from the oven and rubbed butter around the edge of skillet and on top of biscuits.
Come on ya'll. Breakfast is ready!
It ate reasonably well...
Rubbed down a small boston butt with yellow mustard, salt, pepper and pork rub. Took this pic about 2 hrs into the cook.
Bout 8 hrs into the cook the internal temp reached 200 degrees. Had to snip off a small piece.
Let it rest for bout an hour then shredded and chopped for sandwiches. Down south we favor a slaw-b-que sandwich. Stubbs spicy BBQ sauce with slaw on top. Ate pretty good.
Monday morning it was time for a Triple C breakfast. Cooked up sausage patties and bacon and set aside.
Made the biscuits and placed in a black iron skillet with oven set at 500 degrees. While biscuits were baking I made sausage gravy and scrambled eggs.
At about 15 minutes I pulled the biscuits from the oven and rubbed butter around the edge of skillet and on top of biscuits.
Come on ya'll. Breakfast is ready!
It ate reasonably well...