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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BU_BBQ ·

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BU_BBQ
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  • Griffin said: BU_BBQ said: All look fantastic and, Sic Em! Thank you, Sir. What did you think of the game? I didn't expect it to be that close, but a win is a win and now we are ranked 12. Ahead of all the other Big XII schools. :D …
  • All look fantastic and, Sic Em!
  • Just sent in my payment. Thanks again for doing this!
  • You can put me down for 1 as well.
  • I work near there and drive by Virgie's on my way back from Rudy's. The place never looks crowded so I never ventured to stop by since it is in a bad spot. Will have to try it soon though. Corkscrew in Spring is amazing. They just opened in 2011 an…
  • A new place that's popped up in Spring, TX that I really like is Corkscrew BBQ. They have a little food truck and it's some of the best BBQ (especially the brisket) I've ever had. They sell out every day around 2-3pm.  I haven't been to some of the …
  • Looks good. What rub did you use and how long did you cook it?
  • brass said: long long time lurker, first time poster been using my egg for 3 or 4 years now, watching alot of posts on pizza, steak, etc. I am still a novice but i have been cooking crawfish for a long time. While i have never cooked them on …
    in mudbugs Comment by BU_BBQ January 2013
  • If I had to guess by the sell-by date, the brisket was just put out yesterday, but they missed that it had lost it's seal when it was put out. However, smells fine, looks fine. If don't post pictures of the cook, everyone can assume the worst.
  • Yea, I probably should have waited but for some reason the lack of tenderness scared me so it was pulled. So if my brisket possibly wasn't overcooked, what would an overcooked brisket taste/look like? Does the brisket go from undercooked/dry/tough…
  • I believe you are right on your times. Thinking back now it took about 12 hours instead of the 14-15. When I pulled the brisket at 195 the Maverick probe didn't slide out at easily as I would have thought. I stuck it in another spot and it was simil…
  • I used Cowboy lump and used both pecan and cherry for the smoke.