tony b

As long as you keep it on the main grate, you should be OK with just about any size bird that you'll find in the market.

🤞 for ya, Poochie!

@Snake Plissken 👍 on making "real" chili!!! Love those guys over at Meat Church. Watch their YouTube vids all the time!

Just don't drag me into it with you! LOL!! 🤣

Awesome looking cooks! And as we've all learned in life - Sh!t Happens! My latest 'trick' that I've gotten off of YouTube vids for brisket & beef ribs is to slather the butcher paper with Wagyu Beef Tallow instead of spritzing. I cold smoked the tallow beforehand using the cold smoker and cherry wood pellets. Works for ribs also, but use high grade pork fat - Leaf Lard (what bakers use.) Again, cold smoked with cherry wood pellets. Just another tool in the old BBQ box!

Looks interesting. Curious as to what they use for their binder? "Bound by an organic binder, it is 100% natural. " This could be anything?

Preach on, Brother!!

And again. And again. And again!!!

Nope. Label just says "USDA Choice."

Oh, I know! There are a couple of rabbit holes that I've avoided so far - this one and the bougie clay pots (La Chambra) is another. I don't do those high-end knife sharpeners either, but do love a good knife and will pay $$ for one. Plus, these folks get go off the deep end when it comes to coffee gadgets - grinders and various espresso machines!!

Nice stuff indeed, but too $$$ for me.

My last rack of Dino Ribs (3 bones, 4 1/2 lbs) from CostCo were $5.51/lb for Choice.

So, are you going to share your brisket "secrets" with us??

@BARDSLJR - Howdy! Where you been? Haven't seen you post in a while. Hope all is well there?

@MacKenzie The spuds look awesome. Did you do them in the airfryer?

Meat prices have been going up since early summer, even at CostCo.

😆

As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside).

You're think NC; I grew up in the "other" Greenville in SC. Believe it or not, I actually spent a summer in the NC one, too. Worked a construction job over the summer during college to earn $$.

Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad.

While I don't cook chili with beans, I often make a side pot of "chili beans" to have with the actual chili. Pinto beans with chili seasoning, Rotel tomatoes & green chiles, onions and usually a splash of tequila to make them "drunken beans."

And, Yes, I've had the authentic Skyline chili. Interesting, for sure. I even did 5 way (with beans!)

I grew up in the Piedmont (Greenville) and lived a few other places in the area (Asheville, Hendersonville), I have to say I've never seen or eaten this stew before? Brunswick stew - yes. I've even had Burgoo when I lived in eastern KY. Both cooked over open fires in big cast iron pots. But never anything that's this milk-based, except for oyster stew or clam chowder (NE - of course!)

While not "proven" - there's a lot of folks out there that claim Cowboy uses "treated" lumber scraps.