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Re: Brisket video
Hey buddy! We rarely did "burnt ends" in the traditional KC way. Mainly because the point (facing down in the back of the cooker) always got more heat and would be well-rendered when the f…1 · -
Re: Brisket video
Just my competition tongs :) I will still be teaching and cooking for friends and family. Business is not going anywhere!3 · -
Brisket video
Hey yall! Been a while since I posted, but thought this would be appropriate to share. After almost 20 years of competing with my EGGs, I've decided to hang up my tongs. We had a great run, and …10 · -
Re: Looking for Spritz Recipe Recommendations
I am not a spritzer, but in no way against it. But being a flavor guy, and cooking competitions for 20 years I have cooked and eaten a ton of bbq. Good advice so far! Except for one thing...vinegar m…3 · -
Re: Cherry smoked braised beef short ribs in a red wine and port reduction
Cheers! My only advice is to make sure the sous vide is only part of the cooking process. You can season before hand, but once out of the bath and the bag you'll want to put some fire to the fo…3 ·
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