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Found 7 results

  1. Aw man, it looks like I missed out on Brisket Camp for 2018. I slept on this... Well, here's to next year http://foodwaystexas.com/events/barbecue-camps/camp-brisket/ http://bbq.tamu.edu/camp-brisket/ http://bbq.tamu.edu/2017/01/14/camp-brisket-2017-edition/
  2. Starting the Resurrection Sunday Brisket- a 17lber from Costco. This one sort of made up for the lack of fat on my first Costco brisket. Threw a lot more of this one away. Still though, I think a have a good pre-cook 15lbs or so... Saw these at Costco- couldn't resist... gotta try 'em. And... my old standby, go to sausage... lol what a bad pic- it's Michael Kiolbasa from San Antone' Where I come from, these qualify as sides... lol
  3. Hi everyone, I am new owner of a Kamado Joe Classic and have so far cooked prime rib roast, chicken thighs, pork shoulder, and smash burgers following the great advice on this forum. Learning to control temperature the old fashioned way. Now what do I do w my 10 y/o Weber grill? The smash burgers turned the kids to the Kamado. Travis
  4. Hey all. I'm relatively new here and have been a passive reader on and off for a couple of months now. Finally overcame my laziness and put together the Akorn and regret not doing it sooner! Very first item was a Pork Butt done for about 12hours or so with Tip Top Temp mod and a few other things. Finished some mods today and will share the appropriate pictures with the community in the right spots. Mods so far: Tip Top Temp (TTT) Lavarock Gasket BBQ Painted (Satin Black) the lower ashtray pan on the outside Noticed rust from member photos Terracotta Pot modded the bottom pit area Check Google: "Terracotta BBQ" Varied the design, chopped with angle grinder, fit it inside the grill Beta testing it right now with some baby back ribs. More mods to follow and I will keep it all on one thread in right subforum. Happy Holidays and look forward to many more days of using this little funny device.
  5. Hello, I'm Al. Transplanted Texan living in SW Ohio. Picked up a Big Joe a few months ago and trashed my rusted out stick burner. Fan of all things Texas, especially Texas Barbecue. Nothing cute, just salt 'n peppa. Favorite smoking wood is cherry but pecan is quickly growing on me, if I could only get my hands on some. Attempting to get used to the much lighter smoke flavor of the Kamado. Spend most of my time talking myself out of buying additional Big Joe accesories.
  6. Hey y'all! Picked up an Akorn about 4 months ago, and today, tried my first brisket. Got a small 4 flat (choice) and did half salt half pepper and let it rest overnight. Smoked with apple at 225 on my Akorn. I got a PartyQ yesterday, and was very very happy with it's performance. It took a good bit longer than I expected, at almost 8 hours for 4 lbs. Overall, I was really happy. The flat was pretty moist and tender (7 out of 10 probably), my bark was outstanding, and the flavor was great. Thanks for all the help!
  7. Serious Barbecue - Adam Perry Lang Texas-Style Chili aka Bowl O' Red Pages 193-194 Recipe NOT available on APL's website... Book Only! One of this month's cooks from Adam Perry Lang's Serious Barbecue book will be this awesome looking Texas-style red chili! I'm a huge fan of chili and I have made a LOT of different recipes with a lot of different ingredients. This one, as I would expect from APL, uses some different ingredient combinations than I am used to. Since the weather is cooling off in the Northern hemisphere, I figured a good hearty chili would be a nice cook for the month of October. Chili like this also has a lot of good uses in other dishes.... Please post your discussion and results along with photos if possible in this thread!
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