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Haha...you're getting mad when you always go Bitter Beer Face and $hit on any thread that references Franklin BBQ. Didn't your dear mother teach you not to be a Negative Nancy when you ain't got any value to add. Sure I like to ride your a$$, cause you're everything people hate about old fvckers.Carolina Q said:Are you on Franklin's payroll? That's the only thing I can figure. Not sure why you seem to take such delight in riding my ass, but you've done it since day one. Perhaps one of these days, you too will grow up. Whatever.cazzy said:There IS great Q everywhere in Austin, just nobody is as consistent and as good as Franklin Barbecue. It may be one of the easiest waits out there. Chill in lawn chairs, while everyone is day drinking and talking about barbecue. I haven't personally met anyone who regretted the experience...and yes, the line is part of the experience. I don't expect you to change your opinion, so not sure why I'm bothering. I get it though...you're old, stubborn and grumpy so no new tricks for you.Carolina Q said:I read stuff like this and just shake my head at the lines at Franklin's. There MUST be many many outstanding Q joints in Austin. Not to mention the rest of Texas. It's what you guys DO, eh? Not saying Franklin's isn't good, just that there has to be plenty of great Q elsewhere.
No, it's not about pushing it to far, it's about using it right. As mentioned before, FTC can be a risky technique for a perfect brisket when used improperly. A piece of meat with that much mass will carry over when you pull it off (i.e. keep cooking). Immediately FTC'ing a hot piece of meat will only intensify the carry over and that perfectly jiggly brisket is now dry.Ozzie_Isaac said:I think FTC on brisket that is jiggly pushes it to far.
I am curious to see how much to let it cool before FTC if you need it to hold for a while.
Is that a Blackstone?JohnInCarolina said:Grilling bacon at 10 at night?
That's living the high life.