Finally had the chance to burn a stick. The brisket is resting and the ribs are going well. Want to wish a happy Mermorial Day to everyone, especially those that have been there, done that. You know who you are. Cheers all.
I'm just sickened by someone who would act like they had actually put their life on the line like those of us who have really been there on a two way range when the bullets start flying and the bombs starting going off. I hope they fry him...
Sitting here burning a CI Legends Red Label (Perdomo) as I type this and keeping an eye on the brisket I have on the grill, beer in hand. Good pepper notes with some thick smoke. Liking it...
My brisket is on th grill right now. Tri-tip over oak is normally my forte but I wanted to try this. Using a beer based mopp sauce and have a few racks baby backs ready to go on shortly. If only the wind would die down a little so I can fire up a good stick...
If you have Netflix take a look at the show "Pit Masters". Many of them inject their brisket with a seasoned beef broth prior to cooking. I am also a big fan of low and slow. Somewhere between 200 and 250 degrees is about right, just make sure you have the time needed to cook it all the way...
Dropped an email to you the other day JD. Just wanted to make sure it went through since I sent it from my military computer. They are notoriously picky and sometimes drop email deliveries. Let me know if you didn't get anything. Thanks.
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