Recent content by ishbbq

I cook them whole the same way I cook the slabs they were taken from. When they are done, I chop'em up, sauce'em and tear right in! :)

In Indy, we don't use the spare rib trimmings as meat for beans and greens, we make rib tips, and they are amazing! :D

The brisket looks awesome... but that cornbread had me drooling on my keyboard! :D

Looks very tasty! Awesome! :)

Wow! I'm hawngry!!! :)

Very cool! :)

My birthday is coming up soon, can you hook me up too? Lol! :D

Low and Slow bacon is amazing! :)

I do this too, only I keep it in one of those Roaster Ovens. I set the temp for 150 and it stays hot until you are ready to slice and serve. In my most recent case, the holding time was a little over 12 hours! The brisket was hot, sliced very well and tasted amazing. The first time I did...

So, I decided to cook a brisket with very simple techniques: Salt & Pepper, Low and Slow (of course), Oak only in my Chargriller Smokin' Pro, and Fat side up. This is the result, and the taste and tenderness was fantastic! Competition quality good... in my opinion! :D

Very nice!

Umm, that cornbread just made me hawngry!