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Re: Brisket On Saturday?!? Help
How big a brisket did you get? What quality? Flat? Point? Packer? Unless it is real small, that timeframe is really short... Jim1 · -
Re: BBQ Cooking Schools
I would prefer to spend the coin on product and study online and in books. Nothing beats learning by doing it. BBQ improves the longer you are at it. Part science, part art.1 · -
Re: How to pork butt
The Kamodo style cookers retain plenty of moisture. There is no need for a water pan(it actually can complicate keeping temps stable). As for foil? I never use it on pork butt. To me it prevents ade…1 · -
Re: don't shoot me! - anybody, somewhere try new KFC?
I thought the "new" Nashville Hot style was way too oily. Much prefer original or xtra crispy if in the mood for quick chicken. But much prefer real FRIED chicken. Jim1 · -
Re: Gas bbq (shocker)
If you do make the choice to spend 12-$1500, look at the Napolean line compared to the Weber. I think my next purchase will be a full dressed Napolean. Rotisserie/Charcoal tray/Smoker box. Sear burn…1 ·
