Recent content by Joe Anshien

I do this on the grill. I put a little olive oil on each side with a brush, put them on a silicone backing sheet until cooked, layer them with sauce, and cheese in a Pyrex pan, cover with foil, and put back on grill until all melted. Comes out great.

I never heard of the "bend test" before but may try it next time I pick one up. ‘I Never Knew This’: Texas Woman Goes To Store To Buy Brisket. Then She Uses Method To Ensure She Picks The Best One https://brobible.com/culture/article/texas-bend-test-best-brisket/

Glad you posted the picture as the listing must have been deleted. Really nice....but not quite as nice as Jon's

The way I have seen it done is in a smoker box. Light with torch, wait 5 minutes or more depending on size, blow out.

I think I used some all purpose synthetic grease I had. Some one may have a better recommend

That does not look bad. I would take the gears off and just give them a good soak and scrub in some simple green or similar, re-install, and lube back up.

Nice - You can even use gravel, pavers, a few bricks. Folks give them away on FBM.

Really nice!... but please put something hard under the grill. Leaving the legs and wheels in the dirt is a sure way for moisture to destroy the wheels and lower frame.

Your going to have to start a new thread so we can see what the Pit Boss Pellet Kettle can do!

It's been a while, but I think a screw driver and hammer got the big globs off. Then I used some picks for the smaller stuff. Post some pictures.

You are right. After the initial sharpening to the 15 degrees with the Chef's Choice I only use the honing or sometimes the middle one to sharpen. Lately I just run a Speedy Sharp down each side and it is sharp again. The Speedy Sharp is amazing. I touch up knives, sharpen scissors, tools...

I tried many but love the Chef's Choice Trizor: https://cooks.io/4kwK6dA Check out this video at the 8 minute mark.

Mine was printed at the library in black so it worked really well.

Nice - I also wonder why you don't see more people separate the point from flat with briskets as it's the same principle, they cook at different rates, and makes them easier to handle. Do most people mix the fat cap in to the pulled pork or separate it for lard?