We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Hey everyone. Have read many of the threads here concerning brisket cooks and have learned much. It's going to be a balmy 46* tomorrow in ND, so why not EGG something!
I will attempt my first brisket tomorrow a 8.2 pounder and had a couple questions. The brisket I bought is completey trimmed of all fat. Does a person need a fat cap to get good results? Also the end of my brisket is rather thin. Should a person trim it off or shield it with foil later in the cook? Thanks for any advice.