Great points EgginDawg.
I think the only solution for improving the cooking situation is to incentivize more. The People's Choice recipe contest is a pretty good step in the right direction, however I'd hate to see Eggtoberfest turn into a straight…
I've been making your short ribs for a while now, Max. They're fantastic!
That market looks just like the one in downtown Lancaster, PA where my sister lives. We go there most every time I visit them. Hope to see you at Eggtoberfest 11!
Happy Birthday! The brisket looks super. It's amazing a Georgia fan can cook like that! Thanks again for sharing that peach 'drink' with a Gator fan at Eggtoberfest!
Post some pics when you can of the brisket sliced.
Hey Back Yard Dan,
I transcribed the recipe from a printout to post here on the forum. Check it out!
For those who have not tried this, don't worry, the flavor is pretty subtle even after 4 days of brining. The 1st time I used this brine, it was a major faithwalk because I imagined it COULD taste like terriaki turkey! lol Instead, it was the best …
Hey Crimsongator, are you the guy wearing the Gators hat in front of that Mexican place? I'm a Gator, too and we spoke briefly once or twice Saturday. Great to put a face with the name. I've seen your handle on here for at least a couple of years.
Beef rack kinda big for my Medium
This is what I was joking about with my new Smokestack® technology. Get it?
Gained additional clearance by raising the thermo
Coming up to temp
Bottom vent setting that …
Dinosaur bones. I'm gonna try to hold it at 180 and if it creeps up, it creeps up, right? I can't imagine they'll be any worse for cooking 10-12 hours. My guess is the temp will climb like you & Wess are saying...esp since my gasket is nonexist…