Search results

I had some high temp left over, but not enough so this sausage was about half, the high temp and half regular cheddar. I think all they are doing with the high temp cheese is dehydrating it some. A sharp cheddar does pretty good and it's cheaper. You just have to cut it up. This is the...

Those ribs look killer, Kemper!

My sausage. Ready to unwrap. Finished brisket. Sliced flat Point. Sausage and Brisket Another shot. Another. Thanks for looking!

Cooked a brisket and some sausage this past weekend for my birthday. Getting ready to grind. Ground and mixing with jalapeno and cheddar. Stuffed links. Brisket trimmed. Seasoned with Goldee's Brisket rub. Fire going. Brisket cooking. Alice checking on the progress. I cooked the brisket...

Here's another recipe. Kind of a thinner sauce. https://www.texasmonthly.com/bbq/recipe-thin-barbecue-sauce/?utm_source=google&utm_medium=paid&utm_campaign=search&utm_content=Sale&utm_source=google&utm_medium=paid&utm_campaign=search

https://tvwbb.com/threads/no-5-sauce.13616/ This is a great sauce to start with. It does involve ketchup, but I love the vinegar bite. There are some Texas barbecue sauces that are almost a lite gravy but they aren't that well known and are usually served at very old joints. This is a...

275 should be fine. If the bottom is getting dried out you might lower the temp, or put some water in the pan.

Absolutely. Doesn't really matter which goes on top. Some people think the butt will baste the brisket. I usually use sugar in my pork rub but not in my brisket rub so I don't want the pork rub dripping on the brisket. I also will fuss with the brisket more so it being on top is better for...

It probably depends on how long it was in the 130s and how far into the 130s.

Congrats!

I like eating Nathan's hotdogs while watching the hot dog eating championship each year. I tried making skinless hotdogs a while back. I don't think I ever posted pictures because the texture came out weird. I'll try again someday. I don't have any objection to ketchup but I'm a mustard guy...

I bought the Quilimetal one. It seems to be of good quality so far. The plated ones weber sells seem to rust out pretty quickly, especially the center section. I'm of the buy once, cry once mentality and didn't want to buy another plated grate. I would have payed more for a Weber one had it...

Make sure it's fully lit for one. Make sure your vents are completely open. You might try a hair dryer or an electric leaf blower to stoke it. I've had similar issues myself. Sometimes I wonder if it's moisture getting into the briquettes. My guess is since it's a "all-natural" type vs...

When sourcing wood for an offset you generally can't specify a specific oak unless you are in Central Texas. There's a lot of tree services that sell firewood on the side and there are tons of species of oak. Around here oak and pecan are plentiful. I don't know what oak but I can tell I've...

No wait. Ya'll are saying it wrong. Damn I just had a crisis there for no reason.

Good grief! I just realized I've been calling it a santoku instead of a santuko my whole life. What a weird time to figure that out.

Our local Walmart has B&B now. Academy also has it. They both are cheaper than ACE typically. But I like Kingsford. I can see how the smell might bother some people but I like it. It's a nostalgia thing for me.

They all have their advantages and disadvantages. Kingsford lights very quickly. It burns hot when it's at its peak. It doesn't last as long with the current formulation and it can have some off-putting odors. Royal Oak has those grooves, so it lights fast, but it falls off fast. You can...

Facebook informs me this is the 10th anniversary of my first brisket. I don't know why the slices are so rectangular. The point became pulled beef. I think I was wrapping with beef stock in foil back then. I remember it being delicious though. I had that beginner's luck. My next few...

I almost bought prime but I think with these plate ribs, prime or wagyu is totally unnecessary. I make sausage so I cook it anytime I cook anything else. Speaking of that, I need to make some more sausage.