Wife and I visited Charleston for the first time this year. I'd recommend it to anyone. Beautiful place with amazing food.
Brunch at Poogans Porch was one of the best meals I've ever had.
We can't wait to go back.
I love my second egg. Use it all the time. I use one for the main dish and the other for the sides. I use one for a sear while the other is ready for a lower temp cook.
The way I look at it is that these things last forever. I can't imagine myself …
Does exactly what it says it does. I use with my maverick as well and the partyq is simple to calibrate and tune in to the maverick temp . Simple to put on and take off. Runs on batteries which is a big plus to me. Cheapest option too I think.
I did one about 5.5 lbs. This was bone in though. Seared at 500 indirect for 25 minutes then finished as close to 200 I could get it. Took about 4.5 hours overall. Pulled at 135. It was amazing.
Not sure about tying the boneless one.
Although I'm sure his method will lead to a tender brisket I can't imagine that foiling a brisket will produce a better result than just letting the egg do its thing. I do mine just like cazzy and I'm having great results. I go indirect 225 to 250…
Under 20 Jim beam black
Under 30 Bullitt bourbon. If you haven't tried this you need to. Excellent for the price
Under 40 there are several but I've been enjoying TX bourbon lately. Not sure if the distribute everywhere. Made in Dallas area I beli…
Welcome. Great looking first rib cook. I too have trouble with the 3 2 1 method resulting in too tender ribs. Ribs are inconsistent for me but my biggest success came from following Aaron Franklins method that you can find in utube. Barbecue with …
I have not seen any pre brined pork at HEB. I could have missed it but I've never been impressed with their pork selection. They have some marinated pork tenderloins that are pretty good but I wouldn't go out of my way for them.