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phoenix007

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  • Happy Thanksgiving!

    No amazing recipe or epic cook here, just wanted to kick things off right. Hope all you EggHeads have a Happy Thanksgiving!
  • Re: Very OT: Benelli SBE II Owners

    Congrats! The benelli is a phenomenal gun. It comes with 5 choke options and 3 stock adjustment spacers. You're going to love it. Psyched for you.
  • Re: New York

    Hey man - I live in Hoboken NJ right across the Hudson from Manhattan. Go to Jean-George's restaurant in the meatpacking district - Spice Market. Jean and his team of classically trained french chefs traveled around Asia in search of the best street vendor food. When they found something they liked, they re-created it and brought it back to Manhattan. This place is beyond awesome. 

    Before going to Spice Market, begin with a beer or two at the Standard Hotel's Biergarten (right across from Spice Market).

    For Mexican food, Dos Caminos in Soho is a favorite.

    Also, lots of folks come here looking for Pizza. In my opinion the best pizza comes from Grimaldi's. There is one in Brooklyn and also two in Hoboken.

    Skip all of the touristy places, and skip anything in times square.
  • Re: Myron's Class (Pic Heavy)

    I would say that 70% was material covered in his books, 30% was new stuff. With that said, there are a lot of tips and tricks that you learn just from listening to him go through his process. And - you can ask as many questions as you want. Most of the new stuff I learned was about process and technique (i.e. how to prep a hog, etc).

    Totally agree with you guys about sharing info. Don't worry - a lot of what I learned will come out indirectly when I comment on forum posts. ;)

    There is a HUGE difference between competition cooking and everyday cooking. For competitions, all of the flavors are turned way up (punch of salt, lots of sweet, etc.). I experienced that with Myron's cooking. Tastes awesome for the first two bites but then it's almost too rich. 


  • Myron's Class (Pic Heavy)

    Just got home from Myron Mixon's BBQ school this past weekend. It was a blast! Class started on Friday night at his house - basically a meet and greet - with good southern fried chicken, hush puppies, and slaw. On Saturday we focused on prepping whole hog, wagyu briskets, pork butts, chicken, and ribs. Myron would share some knowledge, show the technique, and then send us off to try it out.

    His team cooked all the meats (about 1,000 lbs of it) on Saturday night and Sunday we ate it all. I probably gained 5 pounds over the weekend but it was totally worth it.

    One of the highlights for me, besides meeting Myron, was getting to chat with his right hand man TJ. TJ is an old timer that has probably forgotten more about BBQ than I know. 

    Bottom line - fun experience, learned a lot, and would recommend it to any of my Egghead friends.


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