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I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...

I finally finished out the butcher paper roll I bought in 2014. Goodbye old friend. This was THE SECRET to Franklin's brisket!

I haven't cooked baby backs in a while. Baby backs were my first ever barbecue cook back maybe 13 years ago. I used a mustard slather and seasoned with some Goldee's All Purpose and Kosmos Q Dirty Bird. Franklin fired up with post oak. Ran it around 275 the whole time 5 or 6 hours. I...

I decide to try making direct heat ribs this past weekend. I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate. WSM fired up. Made up a mop sauce based on Tootsie's recipe. Ribs...

I picked up some beef ribs from HEB on one of my trips through DFW. Seasoned them up with these Franklin rubs. Cooked them on the Franklin pit. Cooked them with post oak at 275 to 300 for about 6 1/2 hours. I got some killer bark. Sliced shot. Another sliced. Sliced sausage. Plated...

I decided to make some hot dogs this year for the 4th of July. I did it two years ago and the texure was just terrible. I used two chuck roasts and added some brisket fat. The last time I used two very lean chuck roasts. This time I had more marbling but I didn't want to take any chances...

I finally got to go to Goldee's Barbecue, the Texas Monthly's number 1 barbecue joint on the the last Top 50 list from 2021. We got in line at about 9:30, as was recommended on their website. There were a lot of people in line when we arrived. The only thing they ran out of was beef ribs...

I made some chicken on the poor man's Chud box, which is the 22.5 WSM. I used these rubs. Seasoned up Chicken halves. Made a mop sauce based on Tootsie's mop sauce but tweaked a bit 1 Quart water. 1 yellow onion quartered 1/4 stick butter 1/4 cup white vinegar 2 Tbsp W sauce 1/2 Tbsp mustard...

I saw a youtube video from Ballistic BBQ where he used Chick-Fil-A Polynesian sauce as a glaze. My wife loves that stuff so I figured I might have a shot at converting my wife to like ribs. Seasoned with Kosmos Q Dirty Bird and and some Chud Rub. Getting the Franklin fired up and ready to...

I cooked some brisket and sausage for Easter this year. Trimmed Top has a scalp on the fat cap thanks to the meat packers. Seasoned with Franklin rubs. Seasoned. Fired up! Franklin smoker doing work! 4th Slice. With some homemade lockhart style sausage. Some homemade Jalapeno...

I've been wanting to make some sausage in style of those Lockhart joints. (Kreuz, Smitty's, Black's). They a made in a distinctive C-shape. They are uncured sausages, and use bull flour binder which is an old school binder made from various types of flour like oats, wheat, corn, rice, rye...

I made some snack sticks this past weekend with some brisket and pork trim I had saved up. I used a recipe from 2GuysandaCooler youtube channed. Here's my ingredients. My worksheet. Getting the meat ground up on the 6mm die. First time using this product, encapsulated citric acid. This is...

I got to visit Dayne's Craft Barbecue in Ft. Worth Texas last weekend. It's a spot I've been wanting to check out for a long time from the Texas Monthly Top 50 list. They are located at: 9840 Camp Bowie W Blvd, Fort Worth, TX 76116 They are currently operating out of a food truck but they...

I cooked some ribs and homemade jalapeno cheese sausage this past weekend. These came St. Louis cut. I pulled the membrane and trimmed off the flap meat. Seasoned with Chud Rub and Kosmos Q Dirty Bird. Fired up the Franklin. I used mulberry wood from a tree in the back yard I trimmed a...

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...

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...

Got some beef ribs at HEB a while back and decided to fire up the Franklin pit for Father's day. Trimmed off the fat cap. There's a layer of silverskin under there on one side that usually winds up being tough. Seasoned with this rub which is mostly salt and pepper. Rex checking out the...

This is going to come across as selfish (and it totally is) but it's a major bummer to take pictures and go through the trouble to review a BBQ restaurant and then see the thread get bumped and lose all visibility for something like this: "This is one good place to stop if you are in the Owego...

I decided I wanted to try making some italian sausage. This was Chud's recipe. I modified it. I took out the red pepper flakes. I added .3%onion powder, dropped the sugar to .2%, and swapped out the tomato juice for water. Acidic ingredients don't play well with getting a good sausage bind...

I found a pork butt in the bottom of the freezer that I needed to either toss or cook. It had been a while since I fired up the Franklin so I figured I'd cook it. Seasoned with a layer of black pepper, then Kosmos Q Dirty bird. Fired up the Franklin Introducing Alice. Also introducing Rex...