Buckin Bronco puts onion in his tomato sauce. Don't listen to him.
Buckin Bronco puts onion in his tomato sauce. Don't listen to him.
For a good many years, I used a Cajun Cooker or a Brinkmann Gourmet charcoal smoker. Did they produce good BBQ and such? Yes, but not without a lot of headache and worry at times. Ceramic cookers have some innate properties that make life a lot easier such as a low volume of air passing through that minimizes the chance of drying out your cook, consistent temperature regulation no matter what the weather and easy cleanup. Even though I've had mine for about 15 years now, I waited too long.
Got my Egg from the wife for my 40th birthday, but unquestionably the best money we've ever spent on a "dookickey". And I love a Weber kettle.
Now pellet grills, that's a whole 'nother thing. Those aren't grills, they're ovens.
Oh yeah, and then there's the griddle guys, too. Ugh...
I used to own an Egg. I don't miss that messy, aggravating POS at all. I currently own a Weber , a RecTec, and a Blackstone. Cant remember the last time I cooked on the Weber. Your food looks good though GB.
PS - I renamed my Blackstone to Whiterock because I didn't wanna be labeled as a racist......
Just now seeing this. Why you so angry, GB?!?
I don't need my name in the marquee lights....
So let's see a brisket, big talker....
I don't need my name in the marquee lights....
Don't mistake sarcasm for anger, mr. drawknife... Ask and you shall receive:
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Thanks for the look inside....
Hottamighty. Buy you books and send you to school......
I don't need my name in the marquee lights....
GB- you should be ashamed to place a photo with a) a Serrated b) a Non-Branded Knife in a posted photo of a Culinary Article such as this with so much Culinary Sophistication abundantly prevalent!
I think he cooked it in that oven that's peering out from under that foil...
I don't need my name in the marquee lights....
I usually let a brisket roll for about 8-10 hours and then wrap in red butcher paper until done. On that particular day, I was running out of time so after about 10 hours into the oven it went at 250' until an internal temp of 201'. Since the brisket was headed for the freezer anyway, I wasn't real concerned.
Last edited by Gunning Bird; 02-16-2021 at 04:47 PM.
SwampDecoy - as far as the culinary sophistication and such up in here, I hope the latest off the bench will atone for my sins...
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Hey Simple - we're almost at 3 pages now and only a couple of people have made fun of me. I still can't compete with you though...
B, you making those knives these days? That's right purty.
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