Smoke Heaven

One piece of newspaper stated an entire day of bbq’ing. My homemade charcoal starter worked perfectly on the large BGE. After 15 minutes it was hot enough to cook the corn and geen peppers. I continued with bacon wrapped shrimp with a spicey peppery sauce (this may be our new signature dish). Finally I started the 3.5 lbs of baby back ribs coverd in a dry rub. I tried to keep the bge around 275 but it was a challenge. Learning how much charcoal to start with and the combination of vents made it a challenege. For the first time, I did a great job. I used 2 hand fulls of soaked mesquite wood chips to add a smoke element during the cooking. The ribs were of excellent quality from Blooming Glen. I plan to spend a lot of time there over the next few months.

I can’t wait until football season. The BGE is rated to cook under freezing temperatures without any problem. I predict a tasty future.