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danv23

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  • Re: Brisket advice from Myron

    Prime CAB trimmed up.  Throwing it in the fridge till bout 4pm when I get home from my daughters 1st dance recital of the day (#2 @ 5:30).  This one was wet aged 45 days and is extremely limber.


  • Re: Brisket advice from Myron

    Hans61 said:
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?
    I was going to until I read 300-350 cooking temps. I just can't do that.
  • Re: Costco Brisket Tracker

    bgebrent said:
    Never in Cumming as you know, only flats.  Then they'll sell us prime ribeye roasts!  Hard to understand.  Except the prime ribeye roast rotting/ sorry, aging away.  It does look special and I'd take It over your coveted brisket  =)
    Alpharetta is barren too. Leonards sells waygu's @ 4.99 per pound. 
  • Re: Dumbest Statement of the Year

    We had a few friends over this weekend. Everyone was inside and I was rolling smoke on the Egg having a beer with my brother in law. 

    My my sister and wife came out back and my sister says, "if that d@mn Egg is so magical then you can leave it and come prep sides while the meat is cooking. 

    Response:


    I know im not the only one who was hiding in the back yard for some R&R last weekend. 
    The dude abides, but he would not abide to that.
  • Re: I hate my fridge

    I've got the same Maytag that is on the older episodes of Two and a Half Men. Worked flawlessly for 12 years. 

    Same here, but 10 years in for me.
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