tony b

2 other breweries to check out while you're there - Bear Republic (known for their Racer 5 pale ale) and Mad Fritz (Belgian farmhouse and saisons.)

Making me hungry even though I just had breakfast. Heading up to Russian River brewery this morning. While they make a tasty pizza, I'm sure that it's not as good as what you folks make! 🍕

Hitting the best part of summer - local corn and homegrown tomatoes.

It's true for Guru fans, as well.

Hurray! The local corn is finally coming in! The best part of summer has begun! Now if only more of my tomatoes would ripen! Tossed on the grill with some chicken thighs, spuds in the foil pouch, and some shishito peppers off my plant. Topped off with a side salad and crusty bread - winner, winner, chicken & corn dinner!

@tekobo - as the saying goes, "You can't drink all day, unless you start first thing in the morning!"

THE MAN speaks! (2) BBQ with Franklin: Brisket Wrap Test - YouTube A couple of other side-by-side cooks from some folks that know a thing or two about Q: (2) Brisket Wrap Test | Foil, Butcher Paper, Naked | BBQ Champion Harry Soo SlapYoDaddyBBQ.com - YouTube (2) Butcher Paper vs. Foil for Barbecue - YouTube (2) Smoking Brisket wrapped in Foil vs Butcher Paper - Brisket Series part 1 of 3 - YouTube

I'd stick with the butcher paper. I'm not a fan of wrapping in AL foil, as it softens the bark too much - IMHO.

I'd rather drink the Bourbon! 🤣

Broke out the EZKabob yesterday - beef & lamb kabobs with serious garlic and onions. Corn was a must. (No phallic ones this time - ha, ha! I just did a baby kabob with the leftover bits.) Plated with orzo sauced with Boursin and Parm cheeses, basil and cherry tomatoes from the garden and a bit of parsley. Too damned hot/muggy to eat outside last night!

That's interesting @tekobo - I've never heard of using Saltpeter in cooking either, just for making gunpowder! For preserving meat to prevent spoilage or worse - botulism, one normally uses Sodium Nitrate. So, NO, you cannot replace Pink Salt #1, (Sodium Nitrate) or Saltpeter with kosher salt. How to Use Pink Salt for Curing Meat (thespruceeats.com)

Contrary to @MacKenzie - we usually tell newbies to just go out and buy the bigger belt size now - you're going to need it sooner than you think! 🤣

@remi - lovely! You're well on your way.

I usually rub briskets and butts with CYM (classic yellow mustard) to make my "paste." Works well. I usually don't wear gloves for it though. @tekobo off to a great start! If not too late, put some of that cut fat into a pan to collect the rendering and let it absorb smoke. Baste it onto the brisket just before you wrap it in the pink butcher paper. I'm liking this new twist on the standard Franklin brisket.

I'm similar. Gloves in the kitchen only when chopping a bunch of chili peppers or mixing up that crazy staining annatto paste. For everything else, I have a big bottle of hand sanitizer (thanks to COVID) after washing my hands after handling raw meat and a spray bottle of StarSan for the knives/tongs/scissors, countertops, and cutting boards. I have insulated gloves for handling the grates and meats on the grill.

Serious pies!

Dennis is probably the only one who can tell us the key differences between models. He's constantly improving/upgrading the design, often without changing the model #, so it's hard for me to say.

I have the cheaper plastic version. It works just fine. A bit of a PITA to clean, but I see your kit came with a nice brush, so hopefully that will make clean up go easier.

Close enough for Government work! Don't sweat being off a little and definitely don't "chase the temperature" by constantly fiddling with the top vent.