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you can see where the bark or lack there of was it was a little goopy paste once i scraped it off the meat was really good. I think wiping off the excess injection that makes it out of the meat and then rubbing it will fix that problem.

http://s208.photobucket.com/albums/bb76 ... 20Brisket/ Well decided to try this Hot and Fast Brisket thing, after the last one i did took 16 hours. So I got a 13# in the bag packer and trimmed it up to probably 11#. Injected with Butchers and used my Brisket Rub. Cooked @ 350-375 for 4.5...

Don't think that is a fair statement. I may be wrong but it seems the show was well received save the constant 'bleeping' of Myron and even that was just a few people complaining and a bunch more answering that complaint with basically 'get over it'. Other than that complaint I can't remember...

This isn't a referendum on Diva Q. I hope she did great and kicked @$$ in the competition. It's just that they missed an opportunity.

And that is exactly my point. There are 10 of these types of shows just different Topics (cakes, cupcakes, etc) on Food Network at any given time of day. Alligator or armadillo or anything else they decide to throw at the contestants is nothing more than Reality Game show crap. What's next...

Can't see me tuning into this one, honestly. They went from a behind the scene look at competition BBQ with a bit of comic relief to just another Damn IRON CHEF format. Granted this one might have more competitors with Southern Accents. Hasn't this format been tried already, and failed? I...

http://www.bbq-brethren.com/forum/showt ... hp?t=23436 That's the Ultimate UDS Thread if you can't find something you like out of all that info then its probably not for you. Great thing about the UDS is you can make it look anyway you like. Plans aren't really a problem 3 3/4" holes on the...

Make a UDS and make some tabs on your firebox to raise it up to grilling level. >$100 (maybe much less) and a little elbow grease and you are grilling and smoking with no problem.

Yeah but homemade dough is so easy unless you just really don't have the time make it yourself. one of my favorite ways to use pizza dough. Stromboli. Not done on the grill but hey here it is went a tad nuts with the cheese on these.

The tube is just a long metal rod threaded on both ends to extend the handle. I just bought a 2 buck elbow and a 3 buck 18' pipe ad moved the ball valve up that way. Not sure what you are talking about with idea 2 (got pics?) the Weber is enough I only put 3 3/4in holes for intakes I've found...

Since you are using the stone I'd say put it in there and let it heat up with the grill. Then cook much like you would in the oven. Get the toppings melted/cooked through and your crust is crunchy. It really depends on how hot you get the grill as to how much time. in the oven I'll usually...

I took the other two over to my friends before i could get a taste. I'm sure they were still good. Temps got a higher than i'd like, I got some learning to do on this cooker to lock in the temp. so my ribs because 2-1-.5 ribs instead of my normal 3-2-1. But they taste good. out of the...

HA HA two were mine two for a friend that aluminum foil was so i could remember which two were mine. He thawed his from frozen and mine were fresh.

Birds are done. now on to round 2 today. Still don't have the temp control down it got a tad hot so i'm damping it down but I'm sure there is just a learning curve. Taking off the lid made it skyrocket in temp. Round 2

Finally got the UDS put together. Today is the first cook just a couple 4 yardbirds with can's up their butts.

This guy must never of ventured outside of Owensboro, Ky. That is the only place i know that Mutton is a mainstay. Every other place I've ever been in Western Ky its pulled pork with the occasional rib offering. Moonlite might be the most famous KY BBQ joint but its far from representative...

No quips but the actual answer its a hydrometer used to measure the specific gravity of liquids. Depending on the type it can tell you how much sugar is in the liquid or how much alcohol is there. I use them for measuring SG of Beer. and proofing Hydros to see the alcohol content in distilled...

ha i knew i'd get that i get some plate shots over the weekend

we were too busy for pics but Super Bowl Weekend called for firing up the Ole Hickory. 5 pork butts 2 briskets 15 racks of spares and 6 split chickens later I'm tired. Even though the OH makes the actual tending of fire easy prepping all that meat then slicing pullling etc. wears you out...

I've not used Kosmo's stuff but i have used fab and butchers if you used the others how does the kosmo's stack up. Fab was the first product I used and I loved it til they decided that it was made of gold!!!!!!!!! (although I now feel the Fab P and B leave a little too much I don't know how to...

listened last night for the first time. I'll be doing that regularly now. But in a nutshell they are insanely sharp and keep an edge well the only "drawback" was the thinness of the blade and the lightness of the Knife. My question is just how thin are we talking? I think i'm going to order...

thought I'd bump this. What was the final verdict?

Yeah I'm here I lurk mostly. Haven't cooked near as much as I would like lately. But that is going to change if the Global warming we keep hearing about ever kicks in. Dave

only if you're in owensboro. HA. they have a thing about mutton up there. I just threw some PP, the chuck and a chicken I did on the gasser rotisserre (sp?) then used half chicken stock and half beef stock for my liquid and threw in the potatos, various peppers a green, a red and a jalapeno...

Kentucky. Burgoo really isn't my thing but everyone else seems to like it. its a great smokey mountain el cheapo that I picked up at Wal mart a few years ago. after a couple of mods by adding a charcoal basket it works well. usually I'm cooking on one of these: http://www.tuckercooker.com...