Its the same with Houston. Lots of cities I have been to are locked in by some geographical barrier which helps distinguish itself. Its not going anywhere at all, but there is so much land there in TX it can keep growing outward. I was in Dallas before, a few times, and I've never been to the city proper before, just drove around it in Ross Perot land mainly. Met a woman I worked with previously that lived in "Dallas" and she drove like 90 minutes to have dinner with me. Just massive in terms of how people think of cities because there is so much area to grow.
Last time I was in Dallas I tried to go to pecan lodge and fucking American Airlines had the whole place rented out so I couldn’t try it out
I’ve been doing one of these turkey breasts about once a week on the Pit Boss and making sandwiches and salads all week with it. Injected with creole butter the night before and rubbed with two kinds of rub (that’s why it’s colored differently on each side) then lastly, glazed with honey.
Posted in random thoughts but this and the probably the dog thread would be most relevant. I never knew this.
I never thought to look for bbq apps before and holy hell the bbq pit Boys have an app....downloading now
Those last few comments reminded me, the meat church guy is doing an hour long facebook video tomorrow on making his pork belly burnt ends and apple slaw. Will definitely be turning in to that. I’ve joined quite a few Facebook groups of grilling/smoking etc. Very handy.
Well goddamn. I feel like a fucking idiot every time I try to open one of those bags and end up frustrated and just rip it apart.
I've literally opened them with my teeth like a damn wild animal because I was too lazy to go inside and get a knife or scissors or because my hands were filthy from dealing with the grill and i didn't want to touch the doorknob and get it all gross and get bitched at by the wife later. it's always something
yeah, but smell isn't everything wooooooooooaaaahhhh you need some aloe for that burn i just delivered
I am making a 12 pound brisket from D'Artagnon tomorrow on the pellet smoker. I have never made a brisket before. I'm trying to figure out best temp and time estimates. Also, should I wrap in butcher paper or other through the stall or is that unnecessary? TIA, and a gift for your troubles...
Plan on 16-18 hours. Between 225 - 275 F. Wrapping is up to you. It will speed up the cook time a little.
First go at a turkey breast. Used Aaron franklins recipe. The photos of my sandwich were blurry so they are not included
my aunt got me a pack of 8 last year for my birthday and i use them all the time. i don't know if my box contains the galena street though...
So, first time doing ribs. How would you guys trim these? I’ve followed this thread a bit, and for whatever reason the back side of these seem...off a little bit. ¯\_(ツ)_/¯ Spoiler
So the brisket took much quicker than predicted. I got it up to 205 in 13 hours at 225. I am wondering if I may have trimmed too much fat off, accounting for a shorter stall. I probably cut off about 2 pounds of fat at least. I have never really liked brisket, but I have also never had smoked brisket so very curious to see how it turned out.