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Re: A BGE forum fan asked a favor.
Very cool @SGH.1 · -
Re: WHO in their right mind would cook a ........
Just like when someone eats something you cooked and asks for the recipe. Back in the pre Egg days, the neighbors loved my wife's Chicken Cordon Bleu. She shared the recipe. A few weeks later th…2 · -
Re: The $$ shot - SRF Brisket
It was fantastic. I just looked at the pic I posted and I think I see why the questions about slicing across the grain. In the picture, the grain is running L to R. That slice was made from top to bo…1 · -
The $$ shot - SRF Brisket
12 hours at 250.. IT of 190 and the probe went in like buttah. The most tender, moist brisket I ever did. Even with the light S&P seasoning, it tasted great. I will order more from SRF for sure. …5 · -
13 pounds of SNF American Kobe Brisket is on the Egg
And here we go. Brisket is on at 250 degrees, some Hickory smoke (didn't have Oak - will have to restock my wood chips/chunks) Can't wait to see how it turns out. It will be followed with a…1 ·
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