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BOWHUNR

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  • Re: Wagyu Beef Brisket

    BOWHUNRBOWHUNR
    I don't want to be the turd in the punch bowl, but I have tried two and really don't think they are worth the extra money. When it comes down to it, brisket is brisket and it's all abo…
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  • Re: Suggestions for new cookware

    BOWHUNRBOWHUNR
    I love my All-Clad stainless pans/skillets. I have bought all of mine as factory irregulars from Cookware & More. On most pieces I can't even see the flaw. Here is a link to their site. Mike…
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  • Re: Goodbye folks

    BOWHUNRBOWHUNR
    Exactly. I always enjoyed VI's posts and photos, but if a little thing like this pushes him over the edge something is not right. Last night I lost a 52 year old friend of 20+ years to colon ca…
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  • Re: Overdone at 138?

    BOWHUNRBOWHUNR
    I'm in the pull at 120-125 max club. If you have someone that likes it more done just lower their cut into a pan of hot au jus for a minute or two. It will come right up. Mike
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  • Re: Pig Candy

    BOWHUNRBOWHUNR
    Looks good Cen-Tex! That was one of my first cooks on the egg. The pig candy turned out great, but I can't say as much for my wife's favorite cookie sheet that I failed to foil line! http:/…
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