Some names to watch before it’s deleted

[Memnon]

My guess for when Spring Camp starts is 3/14

 

[ThomasM]

Whiter than the kkk

The **** KKK would racially profile his extreme white ***.

 

[aelmiami]

The best BBQ I ever had was from this old head in the hood who had his smoker outside the corner store in KCMO.

Those are always the best spots.

 

[Calinative]

My guess for when Spring Camp starts is 3/14

just hopefully we have the full staff in place so we don’t….get pie on our face …

 

[Calinative]

Tomorrow is gunna be the day. It was all apart of the plan. Just drumming up NSD hype.

 

[LeedsCane]

Ah. Leeds. Leedy. The leedster…

あなたが呼んだ, センセイ？？

 

[Canesfreak]

You’ve obviously never had New Haven style pizza.

Holy grail of Pizza imho.

 

[Canes1968]

He did a good 3 part series comparing different techniques when cooking brisket.

I've tried just about everything, and I've always got noticeably better results by not wrapping my brisket. The biggest benefit IMO is that I can continue to spritz the brisket throughout the entire cook, which takes much longer. As a result, I get a thick and crusty bark that is simply impossible to achieve when wrapping the brisket. The flavor and texture that bark provides is second to none.

 

[CaneIsland]

Look at this vaginal ***** and his pretty little designer Murse and Burberry shall. Good f'ing riddance.

F this guy and his ugly wife

 

[thegrimreefer]

When in Austin:

- Valentinas for brisket/tacos

- Leroy and Lewis for Smoked Beef Cheeks (NYSOM wasn’t that your nickname in high school?)

- Rudy’s (yes Rudy’s the gas station bbq joint) for at Louis ribs

 

[MiamisMoperiestMopes]

 

[thegrimreefer]

I did my brisket in a Weber round grill using snake method and hickory and it came out really well. I haven’t tried another but I do smoke wings and lamb the same way and it’s pretty painless. I also use a Slow N Sear add on for some dishes as well and highly recommend it, controls temp really well.

 

[Canes1968]

When in Austin:

- Valentinas for brisket/tacos

- Leroy and Lewis for Smoked Beef Cheeks (NYSOM wasn’t that your nickname in high school?)

- Rudy’s (yes Rudy’s the gas station bbq joint) for at Louis ribs

I don't like St Louis style ribs. Baby Back is just a much better bite in my opinion and far less hassle to eat.

 

[BishopEli]

Is it the rat hair soaked city water that makes NY pizza so great

I mean it’s why the bagels are the best so probably….

 

[TrumpyCane]

F this guy and his ugly wife

 

[hollyhood27]

I've tried just about everything, and I've always got noticeably better results by not wrapping my brisket. The biggest benefit IMO is that I can continue to spritz the brisket throughout the entire cook, which takes much longer. As a result, I get a thick and crusty bark that is simply impossible to achieve when wrapping the brisket. The flavor and texture that bark provides is second to none.

Have you seen how Myron Mixon cooks his brisket. Really interesting method. I like it for when I want to go hot and fast. Check his Facebook page for more detailed videos. But here is a quick one. I want to go do one of his cooking schools one day.

 

[cocanes]

A few classics for you brother.

Spoiler: Don't open this if your wife will beat you if she see's another womans butt cheeks

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God bless you

 

[PIPO]

あなたが呼んだ, センセイ？？

 

[aelmiami]

He did a good 3 part series comparing different techniques when cooking brisket.

I use meat church on just about everything I smoke. Their Voodoo seasoning is all I use when smoking any poultry, particularly turkey for Thanksgiving.

 

[canegrad]

When in Austin:

- Valentinas for brisket/tacos

- Leroy and Lewis for Smoked Beef Cheeks (NYSOM wasn’t that your nickname in high school?)

- Rudy’s (yes Rudy’s the gas station bbq joint) for at Louis ribs

No Snow’s, LaBarbecue, Micklethwait?