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Comments

  • caliking
    caliking Posts: 19,780
    I'm also very impressed that you made Franklin buy the right knife.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DMW
    DMW Posts: 13,836
    edited March 2015
    We all know Franklin wishes he could cook brisket like @cazzy. Or maybe he really wants to boil brisket like @travisstrick
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    @cazzy No unfortunately I've been haven't taken pics of it falling apart. Here's my last one whole.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • texaswig
    texaswig Posts: 2,682
    Cazzy I don't understand why my feelings were hurt by what you did to the brisket you bought, brought home, cooked. I don't know why I feel so much ownership. I think you didn't give that brisket a chance. You were being selfish and chopped with no feeling for your fellow egghead brothers. I guess it hurts so bad because I've had to chop because it was the only way make the best out of the situation. I can pretty much tell by the pics alone that brisket is better than any Ive ever cooked. Maybe someday I can recover from this. I hope your happy with your self.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Looks great!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited March 2015
    It looks great as usual Caz.  I'm from GA where most Q places drown the mean in sauce when it hits the table, so I would feel right at home with that chop.  Did you use a sauce...or is that just the meat juice and rub I see? 

    PNWFoodie said:
    Cazzy needs to glove up before he touches his meat. Am I the only one that finds this disturbing...and yet somehow I can't look away....
    I think there is something disconcerting about the latex (or nitrile) gloves.  You typically only see doctors wearing them when they are putting their hands places you don't want them.  Either that or mass murderers.  I'm not as concerned with Cazzys gloves as I am with @DMW's lotion filled gloves.  It puts the lotion on its skin...

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Griffin
    Griffin Posts: 8,200
    nolaegghead said:
    What, is the SMURF the new FORK?!

    Looks good cazzy, but I already told you that on our private forum.   Members only, and I'm not talking about people.

    There's a private forum? Can I come play?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • henapple
    henapple Posts: 16,025
    Take that ground up brisket...
    Buttered and toasted hoagies
    warm in this.. https://eggheadforum.com/discussion/1150516/au-jus-search
    sautéed onion, mushrooms and peppers 
    Cheese 
    Broil open faced till melted

    I cut a canoe in the hoagies to get more goodies in.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Griffin said:
    nolaegghead said:
    What, is the SMURF the new FORK?!

    Looks good cazzy, but I already told you that on our private forum.   Members only, and I'm not talking about people.

    There's a private forum? Can I come play?
    I think its called "Egghead_Mingle.com".  Kinda like the Christian_Mingle, Zusk type of thing, but for male Eggheads.    :rofl: 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I like that chop on the point Caz!  I'd be all over that like a tooth rot on a crack hoe.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
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  • GATraveller
    GATraveller Posts: 8,207
    PNWFoodie said:
    Cazzy needs to glove up before he touches his meat. Am I the only one that finds this disturbing...and yet somehow I can't look away....
    It's like a bad wreck on the highway......I'm disgusted yet entranced at the same time.   :o

    "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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  • tarheelmatt
    tarheelmatt Posts: 9,867
    DMW said:
    Hey, look at me:


    I can pretend...I have those same gloves on because the back of my knuckles are cracked open and bleeding from this friggin cold weather. Put lotion on and will sleep like this, hope it works...


    Where is the box of tissues?  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • DMW
    DMW Posts: 13,836
      I'm not as concerned with Cazzys gloves as I am with @DMW's lotion filled gloves.  It puts the lotion on its skin...
    Hey, it worked. My knuckles aren't bleeding this morning.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    SmokeyPitt said:
    It looks great as usual Caz.  I'm from GA where most Q places drown the mean in sauce when it hits the table, so I would feel right at home with that chop.  Did you use a sauce...or is that just the meat juice and rub I see?
    Yep.  Used a lil bit of Austins Own BBQ sauce.  Just enough to lightly coat and still allow the rub flavor to come through.
    Just a hack that makes some $hitty BBQ....
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  • JRWhitee
    JRWhitee Posts: 5,678
    Not bad for a "Hack"
                                                                
    _________________________________________________
    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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  • SGH
    SGH Posts: 28,989
    Looks good Caz. Real good. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    cazzy said:
    Brisket sin?  Maybe, but there isn't much better than chunky point chop! NOM NOM!
    No sir, not a sin at all. Good is good. If you think that is a sin, here is one for you. I like to slice brisket super thin and make Po boys with sautéed onions, bell pepper and melted cheese. To me there is no wrong way to eat good food.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GATraveller
    GATraveller Posts: 8,207
    The above would make a great omelet.

    "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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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I for one am very happy to see this.  I feel like I have been given permission to chop and sauce my brisket from now on.  Which is good...because my brisket needs all the help it can get. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:
    cazzy said:
    Brisket sin?  Maybe, but there isn't much better than chunky point chop! NOM NOM!
    No sir, not a sin at all. Good is good. If you think that is a sin, here is one for you. I like to slice brisket super thin and make Po boys with sautéed onions, bell pepper and melted cheese. To me there is no wrong way to eat good food.
    That's called a cheese steak.
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  • henapple
    henapple Posts: 16,025
    henapple said:
    Take that ground up brisket...
    Buttered and toasted hoagies
    warm in this.. https://eggheadforum.com/discussion/1150516/au-jus-search
    sautéed onion, mushrooms and peppers 
    Cheese 
    Broil open faced till melted

    I cut a canoe in the hoagies to get more goodies in.
    @SGH‌. ..I never would have known 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    Eggcelsior said:
    That's called a cheese steak.
    I have never had one with Waygu Gold until now. It takes cheese steak to a whole new level. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • fusionhq
    fusionhq Posts: 1,707
    Thanks Cazzy, giving away knife secrets!! JK, I love that knife for ribs and brisket!  Thanks for turning me onto it.
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  • cazzy
    cazzy Posts: 9,136
    fusionhq said:
    Thanks Cazzy, giving away knife secrets!! JK, I love that knife for ribs and brisket!  Thanks for turning me onto it.
    Knife secrets...lol I recruited another member today too. :)
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    SGH said:
    Looks good Caz. Real good. 
    Thanks Scottie...still waiting to see the brisket dual you're doing this week.
    Just a hack that makes some $hitty BBQ....
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Uh...2 new members today ;)
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  • cazzy
    cazzy Posts: 9,136
    theyolksonyou said:
    Uh...2 new members today ;)
    Minimal investment compared to other items we entice eachother to buy.
    Just a hack that makes some $hitty BBQ....
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  • fusionhq
    fusionhq Posts: 1,707
    Very true!!! best $25 I've spent..
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  • Tinyfish
    Tinyfish Posts: 1,755
    Why are you so blue?? The meat turned out perfect....LOL.
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