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Re: Speedy Brisket
After two hours in the cooler the suspense was killing me. I pulled it out a took a slice of flat. It was very moist and the pull was perfect. It’s very tender and tastes great. We had brisket at Mis…2 · -
Re: What does your glass recycling say about your adult beverage consumption?
Mine used to suggest I drank too much bourbon. It’s been devoid of adult beverage containers since Easter. We switched to iced tea.2 · -
Re: Baby Back Ribs kissed with peach
One of my best rib glaze recipes is nothing but black strap molasses and peach preserves. Purée the two together with a little butter and apply liberally starting an hour or so before the ribs are do…2 · -
Re: 1st Pork Tenderloin on the BGE
Agreed on the fast versus slow method. I will typically roll them in herbs or other seasonings and roast them indirect at 450* to 500*. It makes for a nice uniform cook. I seperate the tail of the te…1 · -
Re: Rubber Chicken
To be fair, I'd done about 5 years of low and slow without a thorough cleanout so I wasn't that surprised it made a difference. I've only used the egg without a drip pan on a couple oc…1 ·
