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One trick pony!!

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Comments

  • GATraveller
    GATraveller Posts: 8,207
    I can still see marks where the jockey was hitting it!!!  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • cazzy
    cazzy Posts: 9,136
    GATraveller said:

    I can still see marks where the jockey was hitting it!!!  

    image
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    edited July 2014
    Would anyone like a piece of flat?   3:-O
    image

    Be sure to click on it to see the full res.  This flat was up there with the SRF flat I turned out.
    Just a hack that makes some $hitty BBQ....
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    cazzy said:
    Brisket_Fanatic said:
    Should change your handle to Brisket Whisperer
    The brisket you posted the other day looked pretty freaking great! 
    Thanks, trying to compete with the greats - What type of knife is that? I have a swish army slicer but lately it hasn't been cutting very well so I have used a serated bread knife.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • JRWhitee
    JRWhitee Posts: 5,678
    Now your just being mean!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • cazzy
    cazzy Posts: 9,136
    edited July 2014
    Brisket_Fanatic said:
    cazzy said:
    Brisket_Fanatic said:
    Should change your handle to Brisket Whisperer
    The brisket you posted the other day looked pretty freaking great! 
    Thanks, trying to compete with the greats - What type of knife is that? I have a swish army slicer but lately it hasn't been cutting very well so I have used a serated bread knife.
    It's a Dexter Sani-Safe Scalloped Roast Slicer.  You can thank me after you cut your first brisket or ribs with it.   :P

    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:
    cazzy said:
    GQuiz said:
    @cazzy... I'm serious about the Cazzy Brisket 101.
    LMAO.  I wouldn't even know what to charge for something like that, nor do I think anyone besides you would show up.   =))

    I would show up. My last 2 have SUCKED. I'm starting to think I need an intervention. I'm only doing one every 2-3 months these days and it shows. Last one I cooked perfectly but it had no smoke on it at all. I loaded up with oak but it just didn't take. Tasted like a big ol jiggly roast. This happens every 4-5 and has since I got my egg. I've thought about getting an offset because of it but I don't cook enough Q anymore to justify it. Wifey doesn't like them, kids and I are ambivalent. I made so many for 5-6 years straight I just kind of lost my appetite for them. We nibble on the point and freeze or give away the rest.
    Sir, I would cook brisket with you any day.  I actually think we should get together for a tandem cook!!!  I'll bring the meat and you supply the red bull and fruit punch!!   :P
    Just a hack that makes some $hitty BBQ....
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  • caliking
    caliking Posts: 19,780
    The Cen-Tex Smoker said:
    I would show up. My last 2 have SUCKED. I'm starting to think I need an intervention. I'm only doing one every 2-3 months these days and it shows. Last one I cooked perfectly but it had no smoke on it at all. I loaded up with oak but it just didn't take. Tasted like a big ol jiggly roast. This happens every 4-5 and has since I got my egg. I've thought about getting an offset because of it but I don't cook enough Q anymore to justify it. Wifey doesn't like them, kids and I are ambivalent. I made so many for 5-6 years straight I just kind of lost my appetite for them. We nibble on the point and freeze or give away the rest.
    You had better not be blaming The Curry Egg... she has feelings too, ya know. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fusionhq
    fusionhq Posts: 1,707
    I look up this cook every now and then just to remind myself what it's supposed to look like.

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    That looks great. Why is it that I never tire of brisket threads?  Or brisket generally? I'm eating brisket chili for lunch and dinner this week and I'm thinking about when the rationing will have to start. 
    It's a 302 thing . . .
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Looks great! 
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  • WileE.Coyote
    WileE.Coyote Posts: 18


    Safety Harbor, FL
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  • tjv
    tjv Posts: 3,846
    Sweet looking viddles.  brisket prices are down.  good time to be doing them.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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