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My copy arrived today. I think I need to add H&F to my routine. Ribs is 2-1/2 hours and a 4-hour brisket sound like a handy way to cook when the situation calls for it. Jeff

I have been making chili with leftover smoked brisket for several years and it’s killer. In fact, I always plan to have 2-3 pounds of brisket left over for just that purpose. Cube it up and use your regular chili recipe. Cook all your spice and liquid ingredients before adding the brisket and...

Agree that a 15 minute rest between the initial cook and the sear is a good idea. I think Meathead also recommends that you blot the moisture off the surface of the steak and then apply a thin coat of oil just before searing. I have had good success with developing a nice crust using this tip. I...

I had some rib success with my old Genesis. The three left-to-right burners were a good setup for ribs — front burner on low with a smoke pouch, ribs near the back so that the heat/smoke flows over the ribs on its way to the vent. Usually nicely done in about 90 minutes.

Hey, Lynn. Back a few years, sides and desserts were a real weak point in most places -- an afterthought. They have stepped up quite a lot. Tex-Mex barbecue has been a growing trend, with some very good joints pitching in (Valentina's in South Austin is the trend setter). We went to The Switch...

Texas Monthly is getting ready to post their "50 Best" list and Daniel Vaughn posted a preview article talking about how excellent the briskets were wherever they went. It's an interesting article and worth a share: https://www.texasmonthly.com/bbq/has-texas-brisket-peaked/ Jeff

Quite a few years ago (10 maybe) we were celebrating an anniversary at a terrific fancy-schmantzy French restaurant and one of the specials was a braised brisket, so I had to try it. It was incredible. But what made it incredible was that it was smoked for 6 hours and then braised for 2. I spoke...

The Salt Lick out here in Driftwood, Texas does this. Their distinctive "open pit" isn't really cooking the meat, just reheating it while the pitmaster mops it to get a nice spicy bark. The Lick is huge (there is parking for 1,000 cars) and they do up to a couple of hundred briskets in a...

Bob, I think Harley Gloss is Lemon Pledge without the lemon. :) Jeff

I'm raffling through my old pix and came upon these two. In 1978, I did the mirror ball customization on Paul Stanley's Ibanez. At the 2018 NAMM Show, Ibanez had the original in their booth for a big 40th anniversary re-intro. It was a shock to realize that 4 decades had passed. Paul was there...

Whoa! I would've thought that Whole Foods would be on the high end of the cost scale, but that's pricey! I got a grass-fed ribeye there about a month ago that was great and about $15 or $16 a pound - cheaper than at the local H-E-B. Maybe Jeff Bezos is trying to create more steak fans! :) Beef...

I‘ll put oil in a pan or on a griddle, but when cooking over live fire, the oil goes on the meat. One thing that seems to help is to blot as much moisture as possible off the food before applying a thin coat of oil. Jeff

Got a properly butchered flat iron at Whole Foods the other day and it grilled up tender and delicious. Apparently, it takes some skill on the butcher's part to get the job done right. Did a quick dry-brine (5 hours) gave it a light coat of oil and S&P, cooked it over a medium hot fire with a...

Oh man, that’s as good as it gets! Jeff

I came into possession of a Wagyu brisket point from a local rancher. I plan to cook it on Thursday in an 18-1/2" WSM. As you can see from the photos, it's pretty thin on one end (about 3/4") and medium thick on the other (about 3"). It weighs 4.3 pounds. I've done some research and it appears...

I'm with Timothy and Rich -- err on the safe side for length of cook. A pork butt will keep for close to 5 hours in a towel-lined cooler and still be plenty hot. I do overnight pork butts pretty frequently and I usually put them on at around 10:00p or 11:00p. When you check temp in the morning...

Shape, schmape - those look delicious. Our son gave us a good tip: for the final dough rise, give it a good 3 hours at room temp and it becomes much more relaxed. Then you can easily work it into any shape you want ... even round!

Smoke Day at the Lucky J ranchito will be May 31. Twenty friends and neighbors bearing appetizers, sides and beverages will converge to celebrate the official end of the ‘rona by consuming mass quantities of brisket, pulled pork and sausage. ... and a happy Memorial Weekend to all. Jeff

The fat looks nicely rendered. Good job.

It's been 7 or 8 years since we've been to Peter Luger's, but as a steak joint, it's as good as they come. It's a little bit like a barbecue joint in that it's all business - no fancy decor and no tablecloths - just food. The recommendation is "Steak for Two" which is a thick Porterhouse that's...