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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...

I got the chance to try out Hurtado Barbecue in Arlington Texas a few weeks ago. It's almost in the shadow of Globe Life field where the Texas Rangers play and not to far from AT&T stadium where the Cowboys call home. Hurtado was in the Texas Monthly Top 50 which these days is no small...

I got an email from Franklin BBQ Pits about a scratch and dent sale they are having. You have to pick up in Austin. It looks like its a pretty substantial discount for a great pit. (Still really expensive, though)...

Any good stainless options for the charcoal grate? Mine is looking pretty rough after 10 years. I've been fixing up my WSM. I put in all stainless nuts and bolts and replaced the main cooking grate. That rusted out charcoal grate is starting to bug me. Weber is really proud of their grate...

I'm trying out this product called Ecocure from the Sausagemaker. https://www.amazon.com/dp/B0BLQ4J9J1/?tag=tvwb-20 I saw it in this youtube video from 2 Guys and a Cooler on youtube: The video will explain it better than I could, but it's using rosemary extract and some other ingredients...

I got a link to this page on facebook I think: https://www.weber.com/US/en/2023-new-weber-products.html It looks like Weber is getting in on the griddle game. I got a Blackstone for Christmas last year and it has largely replaced my Weber Genesis for quick cooks. (I just use my kettle when I...

I cooked some ribs and sausage on the Franklin pit recently. I used some Chud rub and a light dusting of Dirty bird. And I used my new Chud chimney. Got the Franklin fired up with some pecan wood. Seasoned ribs. My view. Sausage after I pulled the ribs off. Finished ribs. Sliced...

https://www.youtube.com/c/2GuysACooler/featured I found this Youtube channel I've been watching a lot. It's some serious deep dive sausage and charcuterie stuff. I've learned some things I've been doing wrong or at the very least could improve. Mistakes I've been making: Not chilling meat in...

https://la.eater.com/22606610/deep-pit-beef-california-hidden-forgotten-barbecue-style

I tried out some c-bind for the first time. It's a binder made from carrot fiber. The instructions say to use it at 1% to 2%. I saw a Chud video where he said .5%. I tried it out at .5% and it did a fantastic job. I was just wondering if anyone else has tried it out. It was a another Chud...