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Brisket_Fanatic
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Re: Pork Shoulder or Brisket
Why not cook both? Definitely have enough pork and should have enough brisket as long as you have other sides and your not feeding the high school football team. If it were me I would do both as th… (View Post)2 -
Re: A friend is visiting Kansas City...
Q39 is superior in food quality in every way. Jack Stack has unique items that are amazing like crown beef ribs and my personal favorite Lamb ribs. All depends on what your looking for in a KC BBQ e… (View Post)1 -
Re: Bone in Pork Loin for Fathers Day
I would pull at 145 as with a 30 min rest the temp will continue to climb removing the pink so the family will be covered. (View Post)2 -
Re: Wings on the BGE - Direct or Indirect?
I like to do wings raised direct. I like the little bit of char you get going direct. About the same around 400 for like 30/40 minutes or so. I'm really bad about how long come foods take. (View Post)1 -
Re: Is a Reverse Sear really worth it?
Also with the slower cooking up front it gives the egg more time to "flavor" the steak with smoking wood or just the natural grill taste. I have tried the same technique using a Sous Vide on for the… (View Post)1