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Last Active
  • Re: Smoked Baltimore pit beef

    being from Baltimore as well. Instead of making the tiger sauce I like spreading mayo on the bun then using just prepared horseradish on top of the beef. Either way you can't go wrong.
  • A few "family" Christmas presents - I know I'm late to the party

    The knives were picked out together. The wife surprised me with the Boos Block & I surprised her with the pepper grinder.

  • Re: Ok...sell me on the Woo

    bigalsworth No Ragrets? Not even 1 letter?

    know what I'm sayin

  • Have to give props to the wife - Its all about the brisket

    I was supposed to go golfing last Sunday so the plan was to put a small brisket flat on the egg on Saturday. Had a friend ask me at 9pm on Friday to play Sautrday too. The wife was cool with it (as usual) and said she could handle the brisket. So i gave her the guidlines. It was about a 4 to 4 1/2 lb flat that was trimmed and did not have much fat left.

    First props for not minding me playing golf 2 days in a row.


    And bigger props


  • Memorial Day Baltimore Style

    What better way to enjoy Memorial Day in Baltimore then with a couple local favorites, pit beef and crabs. Rubbed down a couple of pieces of top round with 1/2 Dizzy Pig Red Eye and 1/2 of a home made rub i use on briskets. Put on the XL at 240 indirect(no plate setter) and pick some nice big crabs while we waited. Cooked one until it was well and the other to about medium to medium well. Sliced thin and enjoyed with some mayo, thin sliced vidalias and some horse radish. Turned out very tender, better then anything I have had at local pit beef stands.
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