just got back from a.tramp's house. I've said it before and I'll say it again: the man is a food superhero. Those of you who haven't had the experience are lesser men.
I'll go toe to toe with the champ if it means Zack Zedalis will stop lying about being my friend I have beers for him from like a year ago he just blew me off
and I only assumed I might be a champ because of context and ZZ had beers with me. I am a champ of nothing.
Being invited to the a.tramp food party and having to turn it down will go down as one of the worst mistakes of my life
Getting married just so he could cater my wedding... only to get divorced later Best fucking decision I ever made.
So pretty sure BayouMafia, Zack Zedalis and myself have enough points/miles to make this happen I'm super gay so idk where you're currently located but shots fired
In all honesty, there's MAYBE 2-3 places in DFW that compare to a.tramp's brisket Gotta drive 3 hours south to touch his beef ribs
My local Walmart finally carries it Made some cheese dip with it and red beans and rice the last two days
Wife made brisket & porkbelly hash tonight with Saturday leftovers. I'm out of town, but she was nice enough to tell me how good it was, a.tramp
once she gets the recipe dialed in, I will let her make it for me! Also, that fucking dessert was insane. I want some every day but also never again.
I usually like the leftovers more than the original meals. There are so many good meals you can make with leftover Q.
reminds me of one of my friends who will just throw everything in the seasoning cabinet on meat. had some wings a few weeks ago that i was gonna throw on the smoker. i told him to put some plowboys on it. so he puts plowboys on it then starts throwing garlic powder and all this other crap on it. i was pissed.
going to do a butt and short ribs tomorrow... ive never put anything else on the egg with a butt...if im smoking the butt at around 250 degrees...about how long will it take the shorts to cook once i throw them on?
all you with green egg/ceramic grills. what do you use for heat deflection and ensuring low & slow cooking. I had some heat deflector plates that i proceeded to drop and break. any alternative methods?
cast iron platesetter? where in the fuck have i been? and how awesome is that thing compared to the ceramic?
Did the beef pepper stout for a group that came over to watch the game. Only pic I remembered to take was of the veggies, so I'll do better next time. Couldn't find a chuckie bigger than 3 lbs at HEB so I did two ~2.5 pounders instead. They got to 165 real quick on the egg before I put them on the veggies and in the oven (smoked between 270 and 280 for the most part). Reducing the liquid took about an hour which was longer than I expected, but no big deal. It was delicious and a huge hit. It's a great, extremely easy meal.
http://chicago.eater.com/2016/10/20/13345820/myron-mixon-smokeshow-chicago-photos-wrigleyville Myron Mixon is opening a restaurant in Chicago. If any of you are in town and going to a Cubs game, this is a block north of Wrigley Field.