Nominations for Knighthood


 
G

Gene_N

TVWBB Fan
I finally ran out of smoked meat in my freezer. My last smoke was Sept 2014. It's been a long time so I smoked 15 lbs of butt yesterday. I ended up with 9.5 lbs of buttah tender tasty meat. Whoever was the first to put coleslaw on top of smoked pulled pork needs to be knighted. I buy Costco coleslaw; nothing special but it was very tasty paired with rested pork after 12.5 hrs of waiting (1 hr prep, 8 L&S, 2 oven to probe tender, 90 mins rest).

I also nominate Mr George Stephen Sr for inventing the kettle and starting the revolution.

Anyone else?
 
When I first joined the Army, they sent me to Virginia for Helicopter Mechanic School. One weekend me and some buddies found a local BBQ joint. I ordered a BBQ Sandwich and when the lady asked me if I wanted slaw I said sure. Being a 19 year old from TX, I had no idea she meant on the sandwich. I thought she meant as a side -- like they serve back home. I gagged then and I gag now when I try slaw on a BBQ Sandwich. LOL. I guess it's one of those: To each his own. LOL

But, I would like to nominate "Kevin Kruger, Craig Castille and others" for High Heat Brisket. It's the easiest fool-proof way (IMHO) to turn out a BBQ Brisket I've ever done. I've done it several times and it never fails... and this after years of Low N Slow BBQ Brisket trying to get it right. I've often heard "This is the best brisket I've ever eaten."

http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

http://www.virtualweberbullet.com/brisket4.html
 
Dwain Pannell said:
When I first joined the Army, they sent me to Virginia for Helicopter Mechanic School. One weekend me and some buddies found a local BBQ joint. I ordered a BBQ Sandwich and when the lady asked me if I wanted slaw I said sure. Being a 19 year old from TX, I had no idea she meant on the sandwich. I thought she meant as a side -- like they serve back home. I gagged then and I gag now when I try slaw on a BBQ Sandwich. LOL. I guess it's one of those: To each his own. LOL

But, I would like to nominate "Kevin Kruger, Craig Castille and others" for High Heat Brisket. It's the easiest fool-proof way (IMHO) to turn out a BBQ Brisket I've ever done. I've done it several times and it never fails... and this after years of Low N Slow BBQ Brisket trying to get it right. I've often heard "This is the best brisket I've ever eaten."

http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

http://www.virtualweberbullet.com/brisket4.html
Click to expand...

Hi Dwain,

As a weekend warrior, I would love to save time during the smoke phase. I have not smoked a full packer in over year but have read and re-read the HH articles and posts many times. Smoking beef was cost prohibitive last year. I flipped out one day at the RD when I saw prices for chuck roast became as expensive as brisket. I portioned and froze 6 1-lb bags of pulled pork from last weekend. My next smoke will be a HH brisket. Two mother's from my daughter's soccer team asked me how the "Burnt Ends" were going? One of them raved about my pot luck contribution two years ago.
 
You have to put slaw on top. I have a couple that I use simple but ok so good. Give it a try on your next one.
 
I hate to come across as a brown nose, but Chris Allingham sure has put a lot of energy into keeping this sight what it is. I have learned so much on this site. Thanks, Sir Chris!
 
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