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Village Idiot

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  • Re: Dusted off the Wok

    Looks great, Chubbs !  The teacher becomes the student.

  • Re: Brisket..... How I do it.

    I saw a video once on soaking wood chunks.  After 48 hours of soaking, the water hadn't penetrated the wood even 1/64 of an inch.

    If soaking penetrated wood, all of our trees would be spongy after a rain. N'est-ce pas?


  • Re: Making Crab Rangoon

    @Richard.  To be serious.  Write something in the post, like "Click here".  Then, highlight the word "here".  Next, do your hyperlink icon.

    Example:   Click here

    Posting a picture directly into the post is even easier.  Use the picture icon (next to the link icon) and put in the URL (do NOT add the [IMG] and [/IMG] )
  • Re: Brisket Travis method

    EggerinLA said:
    Travis the undisputed "Brisket King" needs to go to the BBQ competition forum at www.bbq-brethren.com and shows the guys how to smoke a brisket. I'm sure they will get a big kick of it.
    I don't recall seeing any of your cooks.  Do you even own an Egg?  Will your Mom let you cook on a fire, unattended? Why do you have to be so arrogant, and then accuse others of the same?  

    Either post one of your great cooks or image 
  • Re: Is the Guru worth the money

    I'd say it depends on how many "low and slow" cooks you do.  I have a Stoker, and have had it for about 3 years.  I'm glad I have it, but if it broke and I had to buy a new one, I probably wouldn't.  That's because I only use it on briskets (20+ hour cooks) and I don't do that but about twice a year. It's hard to justify that kind of cost.  

    I could hire Mickey to stay up all night with the brisket for a lot cheaper.


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