Recent content by Tex Slater

I love doing a turkey like that, just don't the gravy like in an oven, but that's not the end of the world. Plenty of decent canned gravy, but the wife likes the original stuff. This certainly makes for good sandwiches though.

Yes, I already have a Weber 22" and looking to replace my gas grill that got wacked by a recent hail storm. I totally agree that on the surface the combination looks tempting, but like you said in cases like this you usually sacrifice something. Would never give up my Weber.

Been looking at some of the on-line ads for this smoker which has both gas and charcoal cooking capabilities. Kind of like the idea, but not really seen these around before. Any one have experience with one of these...

No I never do "no season" cooks, but am a believer that all the seasoning you usually need is just salt and pepper.

Huh, I have never used it. I always thought is was basically just a meat tenderizer.

I need to get better with these. Have tried a couple of times. I like regular ribs, but my wife loves this style. You did a nice job. Thanks for sharing.

The article says the restaurateur name is John Pickeral and his chain is called, Buckhorn Grill. from what I have seen and read I will stay with Texas style, but would love to taste the TT. May have to try and cook it sometimes. seems strange to hear someone say they can't find the brisket cuts...

A food chain from California is betting it can get us Texans to bite into their California version of BBQ beef, Tri-tip. So my local paper says. This food chain will be opening up some BBQ joints here in North Texas that serve the meat. Tri-tip is served up in slices like brisket and is served...

I know this has been talked about extensively on this and other forums, buts its my personal experience and I just wanted to mention it. I have gotten pretty good at doing pork spare ribs using the 3-2-1 method and my wife always liked them as well. So why change? Last weekend she was out of...

Breakfast of Champions

I have had pretty good luck using a rotisserie. Have you thought about that?

That does look nice. Looks like you got the crispy part down pat.

get a Vortex, that made a difference for me.

Glad I am not the only one with brisket problems . I also have a hard time getting them moist enough or pull apart with your fingers. I am doing everything according to the common instruction such as taking temp to around 165 and then doing the Texas cheat (foiling), but still cant hit that home...

1) What's a cook your pretty confident that when you do it, it will turn out good and others will like it? 2) What's a cook that you just cant seem to nail down? For me, chicken wings and spare ribs for #1 and brisket for #2