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Re: Never thought I would be doing this....
I would say start now to give yourself some wiggle room. I have only done 3 or 4 briskets but they have all been around 12-13lbs and the times have varied greatly. From 10.5 hours to 17 hours. So I s…1 · -
Re: Sunday Pastrami Cook...
One word YUM.1 · -
Re: OT gun raffle
@griffin to ship the ATV to Texas may just cost us all the profit we stand to make. I think CGS needs to open a second facility here in Denton MD and I'll run it for them. Then no matter what de…1 · -
Re: Last night's pizza
The temp was around 550 degrees. This is where I have been cooking them for the last year or so. I started the pizza on parchment paper as GF dough is very sticky. After it cooked for a few min I rem…1 · -
Re: Set up pics and parts lists two pizza' sat a time.
@georges here is a pic of something I did last night. I had a pizza that was getting close to burning on the bottom and the toppings were not yet melted. So I decided to grab the rack I have made to …1 ·
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