This is how brisket should look when it comes off the grill
I spent 11 hours smoking this piece of brisket at ~200 degrees Fahrenheit. This will result in moist and tender
Read MoreI spent 11 hours smoking this piece of brisket at ~200 degrees Fahrenheit. This will result in moist and tender
Read MoreReshared post from +Tim Covington A minor cooking rant. Why do people insist on adding some sort of sweetener to
Read MoreAs some of you may know, I’m a fan of apples (the fruit, not the electronics). Well, I found the
Read MoreThis Thursday, I will be fixing a standing rib roast using Alton Brown’s recipe. For sides, I am preparing fingerling
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