doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy
also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise
how do you start your coal? i'm thinking of getting a heat gun (electric or propane).
also, i'll probably just do a straight up dalmatian rub with 50/50 salt to pepper. and i usually only grill with pecan (when i'm not actually burning the chunks) (i used a cast-iron grill box for the gas grill and the pecan is really good).
chris, chris, chris...earlier, i talked about the joy of waking up real early and having those hours to yourself with a morning drink on the patio or back yard..why would you want to start a fire
in 12 seconds for something that needs to cook for more than 1/2 a day....throw a firestarter or 2 on there and light a match....listen to the quiet in the dark and have that morning pour of brown
by yourself..
doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy
also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise
how do you start your coal? i'm thinking of getting a heat gun (electric or propane).
also, i'll probably just do a straight up dalmatian rub with 50/50 salt to pepper. and i usually only grill with pecan (when i'm not actually burning the chunks) (i used a cast-iron grill box for the gas grill and the pecan is really good).
chris, chris, chris...earlier, i talked about the joy of waking up real early and having those hours to yourself with a morning drink on the patio or back yard..why would you want to start a fire
in 12 seconds for something that needs to cook for more than 1/2 a day....throw a firestarter or 2 on there and light a match....listen to the quiet in the dark and have that morning pour of brown
by yourself..
doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy
also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise
how do you start your coal? i'm thinking of getting a heat gun (electric or propane).
also, i'll probably just do a straight up dalmatian rub with 50/50 salt to pepper. and i usually only grill with pecan (when i'm not actually burning the chunks) (i used a cast-iron grill box for the gas grill and the pecan is really good).
chris, chris, chris...earlier, i talked about the joy of waking up real early and having those hours to yourself with a morning drink on the patio or back yard..why would you want to start a fire
in 12 seconds for something that needs to cook for more than 1/2 a day....throw a firestarter or 2 on there and light a match....listen to the quiet in the dark and have that morning pour of brown
by yourself..
i feel shame. don't look at me.
its ok..you can get one of those but learn the real way first...theyll be plenty of time to use the toy later when you're pressed for time and over slept
tragabigzanda wrote:Seriously bammer, we wouldn’t want you to get any propane in your vagina
Congrats, trag, by the way. I don’t know how you pulled it off but you seem to have been granted immunity by the durdencommatyler gender identification police.
tragabigzanda wrote:Seriously bammer, we wouldn’t want you to get any propane in your vagina
Congrats, trag, by the way. I don’t know how you pulled it off but you seem to have been granted immunity by the durdencommatyler gender identification police.
I think he has me foe’d
Oh, well now that is something. I was thinking maybe there is a code among RMers with 30k+ posts.
doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy
also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise
do you wrap your brisket in foil or parchment paper k thanks
doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy
also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise
do you wrap your brisket in foil or parchment paper k thanks
with a few hours left i usually wrap it in that pink butchers paper that you can find online..i have enough for a lifetime i think..when its done i keep
it wrapped and throw it in a cooler i have for smoked meat only for an hour minimum or more
It's nearly 7:30 in Texas and I have 45 minutes of daylight left. It's 85 degrees outside. Just the right amount of temp and time to grill a sunset corn cob and flank steak.
dimejinky99 wrote:I could destroy any ai chatbot you put in front of me. Easily.
washing machine wrote:It's nearly 7:30 in Texas and I have 45 minutes of daylight left. It's 85 degrees outside. Just the right amount of temp and time to grill a sunset corn cob and flank steak.
nice, i picked up 4 ears of early season sweet corn yesterday and curious to try it this week
you'll remember this day more than your wedding...
how apropos. my anniversary was tuesday. i remembered because i saw the thread i created for justin. and the reason i forgot was because i thought my grill was supposed to be delivered that same day.
doug rr wrote:i'm thinking chris drank too much this morning and fell asleep with a brisket smoking to long..hope not
Slight delay. It stormed here all afternoon. I decided to wait until tomorrow. The brisket is trimmed and ready for tomorrow morning’s slather and rub.
you'll remember this day more than your wedding...
how apropos. my anniversary was tuesday. i remembered because i saw the thread i created for justin. and the reason i forgot was because i thought my grill was supposed to be delivered that same day.
post pictures
serious fomo right now
my neighbor has like 4 different grills including a big green egg and a huge smoker. it always smells amazing coming from over there. and this afternoon was plenty of sensimilla.
if i got one of these i feel like he could teach me
i am just too weak. i need to just gather the strength
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