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Re: Brisket Success
Great cook. If you can't get packers locally, the internet is your friend. Alternatively, if you have a local butcher, they might be able to get them for you. For me, the flat is what you feed y…1 · -
Re: Sausage Fest: Making Croatian Kobasice (Smoked Sausages) with BGE & AR
That looks fantastic. You are a bit heavier on the salt that I would have been, and am interested in how you find the salt level in it (you have 23g of salt (including curing salt) and I would have s…2 · -
Re: You don't need no stinking Egg to cook GOAT
@caliking, what are you doing next October? We may need to take our show on the road.2 · -
Re: Brisket Camp IV (4, four, IIII) is October 21st, 2017 at Warren's Corner (full circle)
Ir was great seeing you two as well. Also, the Sandy sideeye picture was the highlight of the "everyone drinking @Foghorn's beer" project.2 · -
Re: Wild Yeast
88% is pretty bold, even with the flour mix you are using. Can't wait to see how it turns out.1 ·
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