Search results

I grew up eating baked beans with bacon in it and I just never could get used to the texture of the bacon. Soggy, sort of an uncooked feeling. Just not for me.

His style is not for me. For me to take direction you have to give direction to me kindly. I will listen, but do not try to force your opinion on me. As for this site, I havent used a wsm in a long time but i am still here because of the great info that is shared. My cooker is basically a...

Ditto what Larry said. That is quick and the pp wont be missed by your friends.

The aroma that is sent into the air is worth all of the effort. I have said it before, I almost would rather smell BBQ cooking than eat it. lol So I guess you really liked TB Rub?

If you have a foodsaver, cook the brisket, slice it and go ahead and bag it. You can reheat it in the bag. All you need to do is heat the brisket in the oven, in a water bath and it will be awesome.

I finished packing up the pork around 8:30 PM. The rub worked pretty well IMHO. I had to stop myself from eating too much and every bite I thought to my self "Dang thats good"! I have been serving the pork with a sweet sauce "that is what the masses seem to like" and wanted to heat it up a bit...

I just put 8 butts in the cooker for this Friday night football games concessions. 4 were some big 9 lbers and the others were at least 7 lbs. I applied salt first, then I added a homemade pepper infused Wolfe Rub bold, but I left the sugar out this time. Everyone else in my house is in bed and...

$170 bucks for the brisket made my wife shake her head. All of the hobbys i have had in my life, this one tops them all in the 1) money spent 2) time invested 3) weight gain

I paid $170.00 for 1 wagyu brisket. Just for 1. It was the best piece of meat you could imagine but I screwed it up by not seasoning it enough, and not injecting. I wont blow that much money on one again unless it is at The Jack. Which probably wont happen. But the meat was beautiful.

I agree George. If the person who cooks it likes what they are doing, they win. Its all just an opinion anyhow and just because I have one doesnt make me right. With that said, I am in my comfort zone at 220-225 max, and Im happy.

Hey Bryan! I dont want to be mean towards Ed from Kick A** bbq because he really seems like a great guy and I really dont want to start a flame war over this but look at the bark on the high heat pork cook. That is exactly what I try to avoid. I hate bark that is crunchy, and black. Not...

Hey Paul! I have experimented every single cook useing the crowd as my flavor gauge. I swear that the average eater/non-cook would think anything us bbq nuts make is the best thing in the world. I always think, eh, its ok and the crowd goes ga ga over it. I really think I could make a go with a...

Sold out again last night. One more week and Im done. I feel like a drug dealer spreading the addiction.

I cant think of anything other then my wifes fruit salad that she puts some kind of yogurt in, what a minute. Thats it, I hate yogurt. lol

I am having fun cooking the pork. We have been donating it all for my boys football team consessions with the money made going sraight to the team to use for whatever they need. And since we have been winning, I get to do it for a few more weeks. Regional champs! I experiment every week too. I...

Cook 70 lbs of pork every weekend for a couple of months like I have and you will get over your addiction.

Why dont you just grab the chicken and eat it like it is presented? Tearing the piece up is not what we have in mind for the flavor profile. If you tear it up, it isnt what we turned in. Our bbq is intended to have a certain flavor from top to bottom that goes together, not just in the middle.

Looks and sounds great.

I "a couple months ago" was given a butcher block and several hand forged knives from the 50s. It all was used at a small family grocery in the boonies. The place reminded me of the store on the old Waltons TV show. I cant tell you how well the knives fit in my hand and i cant believe they gave...

BB are $6 a lb here. Not worth it. I buy spares, cut St Louis, and usually grind up the rest for sausage, or whatever.