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Re: How NOT to slice a brisket.
holy ****1 · -
Re: Chili Judge. Hysterical!
"I've decided to stop breathing. It's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach."2 · -
Re: Pork ribs bone in...No 321
I go at 275 and start the bend test at 4.5 hours. Never have foiled, never will.1 · -
Re: What hot sauces yall using??
Sorry if it ain't fancy or hard to get, but Tabasco Chipolte is da bomb. More difficult but as equally "bomb-like" is the beer next to it (brewed and bottled in Alpharetta, GA - GO DAW…2 · -
Re: Real Quich Spatchcock Turkey Breast Question
You betcha. Out at 155 for the carryover cook to 165. I remember on my last one the heat from the direct method really does a lot of carryover cooking.1 ·
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