Recent content by FalconsBrew

I made this a few weeks ago and it turned out wonderful. Only difference was instead of a foil pan I used a dutch oven and I omitted the jalepenos. http://www.bbq-brethren.com/forum/showthread.php?t=94382

i'm in!

well my father-in-law is a purist. He wouldnt let me add any smoke... just normal charcoal smoke. It was good, would have been better with hickory and apple wood though...

yes

I made this pork shoulder on Memorial Day. It was very good!

Wow, that looks good. I've always struggled with briskets and moisture for some reason. Whats the magic temp. you pull off the smoker at?

I'm sure it could be done, but honestly if gas grill is your only option couldn't you just bake it?

Enjoyed meeting you guys yesterday. Great beer! Loved the Saison and the Belgian IPA I got to taste.

I will be there as well! Can't wait. Didjits is awesome.

The first brisket was only a flat, and was moderately priced. The second one I wanted a full untrimmed brisket so I could leave more fat on it than most butchers do. Where I lived at the time, a butcher was the only place I could find one. It was a certifed angus beef 13lber for $55. Maybe i'm...

That's a pretty cool idea. I like it!

Ive cooked two briskets on the egg. 1st one wasn't great, too dry. 2nd one was much better but was a touch dry. Its a hard cut of meat to cook. IMO, theres such a fine line of perfection. Not enough time, dry. Too much time, dry. It doesn't help that brisket costs a fortune, so its not...

I love my Large BGE. For steaks I use the TREX method, If not familiar check the link out below: http://www.nakedwhiz.com/trexsteak.htm I always make my ribeyes this way and it has always turned out fantastic. When I put the steaks back on the grill @400 for a few mins I add some Jack...

Little 4 lb butt on the ole BGE! Sent from my iPhone using Home Brew

I've never made short ribs.. that looks amazin'!! Going to have to try that. Did you buy from a butcher or supermarket?