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[South Carolina Redfish]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

Probably ribs. A butt is closer to 3x... Point taken though.

Brisket is what people wait 4+ hours for every single day

[BackyardSmoker]

Some pictures from BBQing a few weeks back:

Ribs looking good! Nice smoke ring too. Good job, YellowStar

[BackyardSmoker]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

Probably ribs. A butt is closer to 3x... Point taken though.

Brisket is what people wait 4+ hours for every single day

I was talking cook time vs. wait time. Brisket is another 10+ hr endeavour. They don't say low & slow for nuthin'. 

[CigarGuy87]

Some pictures from BBQing a few weeks back:

Ribs looking good! Nice smoke ring too. Good job, YellowStar

Thank you sir!  Once of the cleanest/most-even looking smoke rings I have ever had - believe it or not it was the first smoke on my new smoker too(Weber Smokey Mountain 18.5")

[CigarGuy87]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

Probably ribs. A butt is closer to 3x... Point taken though.

Brisket is what people wait 4+ hours for every single day

I was talking cook time vs. wait time. Brisket is another 10+ hr endeavour. They don't say low & slow for nuthin'. 

I think I might do a brisket for my next long-cook, either that or another pork butt and then I might throw a chicken or 2 in there

[BackyardSmoker]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

Probably ribs. A butt is closer to 3x... Point taken though.

Brisket is what people wait 4+ hours for every single day

I was talking cook time vs. wait time. Brisket is another 10+ hr endeavour. They don't say low & slow for nuthin'. 

I think I might do a brisket for my next long-cook, either that or another pork butt and then I might throw a chicken or 2 in there

Brisket can be challenging, but well worth it. Try those whole friers on a beer can. Good stuff!

[razgueado]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

And it'll taste better, too.

That part I will not agree with, it is beyond good brisket but there are a few lesser known places including the one he worked at and stole the recipes from that are as good.

But there's no voodoo to it. High quality meat, a good smoker, the right fuel, a rub with the stuff you like in it...preparation and patience. 

And "better" is a really subjective thing. When I was a road warrior, I ate at a lot of fine restaurants all over the world. After a while it all got to tasting like McDonald's. When I make it myself, it always tastes better to me.

But I do work at it.

[CigarGuy87]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

And it'll taste better, too.

That part I will not agree with, it is beyond good brisket but there are a few lesser known places including the one he worked at and stole the recipes from that are as good.

But there's no voodoo to it. High quality meat, a good smoker, the right fuel, a rub with the stuff you like in it...preparation and patience. 

And "better" is a really subjective thing. When I was a road warrior, I ate at a lot of fine restaurants all over the world. After a while it all got to tasting like McDonald's. When I make it myself, it always tastes better to me.

But I do work at it.

Do you inject your brisket Raz?  That's the only thing I've never done before - not like it's rocket science, but not sure if I should go with spices and marinades for an injection or add some phosphates to help with the tissue breakdown. 

[Travellin Dave]

Speaking of dinner preperation, what did you hook into today CaribbeanDave?

[Threebean]

Some pictures from BBQing a few weeks back:

Dang, you seem to be quite skilled with your meat.

TWSS

Sorry guys, this one just timed out.  Slackers.

[Travellin Dave]

Some pictures from BBQing a few weeks back:

Dang, you seem to be quite skilled with your meat.

TWSS

Sorry guys, this one just timed out.  Slackers.

Maybe because TNWSS....

[Travellin Dave]

24 601 Serie La Bomba Napalm    (5.0 x 52)
           10/34.99
23 Alec Bradley Tempus Maduro Quadrum  (5.5 x 55)
           10/39.99
22 Gran Habano Vintage 2002  Churchill  (7.0 x 50)
           10/24.50
21 Man O' War Robusto  (5.5 x 50)
           10/34.99
20 Romeo y Julieta Media Noche  Gordo  (6.0 x 60)
            5/24.50
19 5 Vegas Classic  Torpedo/tent spikes  (6.0 x 54)
          10/24.99
18 Padron #3000 Maduro  Robusto  (5.5 x 52)  0% Savings!
           Pack of 4/24.00
17 Torano Noventa Santiago  Robusto  (5.0 x 50)
          10/24.50
16 La Palina Classic  Toro (6.0 x 50)
           5/32.50
15 Alec Bradley Flight Sampler #2
          10/34.99
14 Cohiba Puro Dominicana  Robusto (5.5 x 50)
          5/29.99
13 Oliva Serie "G"  Churchill (7.0 x 50)
          Box of 12/39.50
12 CLE Cuarenta  Robusto  (5.0 x 50)
          10/29.99
11 My Uzi Weighs a Ton 
           5/25.00
10 Latitude Zero  Robusto (5.0 x 52)
         10/34.99
 9 Diesel Rage (Toro) (6.0"x54)
          5/27.50
 8 Joya de Nicaragua Antano 1970  Robusto
         10/37.50
 7 My Father No. 4 (lancero) (7.5"x38)
          5/32.50
 6 Man O' War Dark Horse (4.5"x44)
         10/27.50
 5 La Gloria Cubana Serie R Black
          5/22.50
 4 Four Kicks by Crowned Heads
         10/39.99
 3 Garcia Reserva Especial
          5/22.50
 2 Romeo y Julieta Reserve
         10/34.99
 1 Diamond Crown Julius Caeser
          5/37.26

[Travellin Dave]

Time to close up here, BBL with a cigar lit and beverage poured.

[razgueado]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

And it'll taste better, too.

That part I will not agree with, it is beyond good brisket but there are a few lesser known places including the one he worked at and stole the recipes from that are as good.

But there's no voodoo to it. High quality meat, a good smoker, the right fuel, a rub with the stuff you like in it...preparation and patience. 

And "better" is a really subjective thing. When I was a road warrior, I ate at a lot of fine restaurants all over the world. After a while it all got to tasting like McDonald's. When I make it myself, it always tastes better to me.

But I do work at it.

Do you inject your brisket Raz?  That's the only thing I've never done before - not like it's rocket science, but not sure if I should go with spices and marinades for an injection or add some phosphates to help with the tissue breakdown.

I haven't. I tend to stick to the basics. And drink a lot.  Helps me be patient.

[CigarGuy87]

Maybe we need to send Tony over to get a 'professional' review
https://www.yahoo.com/food/we-tried-the-trendy-rolled-ice-cream-people-are-126511582846.html

If you willingly wait in line an hour for ice cream, I want to punch you in the brain.

Goes for BBQ as well.  But don't tell that to the Franklin's snobs, they'll just look at you funny.

Except they wait 4 + hours in line there

Crap, you can practically smoke your own roast in that time.

And it'll taste better, too.

That part I will not agree with, it is beyond good brisket but there are a few lesser known places including the one he worked at and stole the recipes from that are as good.

But there's no voodoo to it. High quality meat, a good smoker, the right fuel, a rub with the stuff you like in it...preparation and patience. 

And "better" is a really subjective thing. When I was a road warrior, I ate at a lot of fine restaurants all over the world. After a while it all got to tasting like McDonald's. When I make it myself, it always tastes better to me.

But I do work at it.

Do you inject your brisket Raz?  That's the only thing I've never done before - not like it's rocket science, but not sure if I should go with spices and marinades for an injection or add some phosphates to help with the tissue breakdown.

I haven't. I tend to stick to the basics. And drink a lot.  Helps me be patient.

Ain't nothin wrong with that!