Video

I was taught to use two layers of foil with a drug store fold.

lol

Crock Pot for the save. Just crock it and make a stew, it fixes even the toughest of bad steak and roast cooks..

Even the parents smoke outside schools now... Horrible

I don’t think so with the breakfast sausage or like ground beef prime chuck

As soon as she said French I knew something was up, usually overpriced bs 😂

Mfs get mad about beans. Wait till they hear about corn in the chili

Burnt

Thats a nice chopping board.

170 after 2 hours at 250? And 210 after 4? Ummm no. Just throwing out random numbers

Do homemade carne asada with homemade salsa Verde on this grill then ill be impressed

Has to be sarcasm

Nah

i will leave my wife right now

Fux that. My dogs RUN AND HIDE when I go to the kitchen. M.fs staring at me druling is absolute NO.

keyso

Why use the molcajete if you're. It not going to molcaje?

Turkey neck ewww, but when they whip that ish out, mmmmm yummy? Where is the mentality in that ? Jk jk 😂😂😂

I did one Saturday for mothers day. I did it low and slow. 195 for about 8ish hours till it had a good bark and was about 160ish internal. Then was gonna wrap and go back in at 250ish till it hit 205-210. But i slept in. And my dad. Bless his heart. But he wrapped it poorly and put it back in. Then he didnt put any water in the drip tray. 2 recipies for disaster. All the fat leaked out of his wrap and there was no water to catch it. The smoker caught on fire. My mom helped him get it out and put it in the oven but it was already too late. It lost all its juice and got way to hot way to fast. But the bark and smoke ring. The flavor were all there forsure. Just dry. The point did turn out pretty decent though where there was still a little rendered fat left. Sh*t happens. But next time i think itll be a good one forsure. Just gotta stay on top of it.

Naw skip all this and just buy you a bottle of thousand island dressing 😅

Hopefully ace carries this, I would perfer to sell this over blackstones

Most likely shunk because of a lack of fat in the brisket, and looking at it after the cut I am not seeing a good fat line. Also if you did not get it from a reputable burtcher then it might of been injected with water to increase the weight. The water would of evoported quickly and caused the meat to shrink and dry out. Knowing what to look for in a good cut is as important as the actual cooking

I have hairy nipples… just found out today. Not really sure how to process it yet tbh.

I’m a 7th gen Texan. I always love the *this is Texas* posts. My parents and family are all well done steaks with A1 sauce. I like to slap the beef on the ass and cut a chunk off to eat. And I still love my dad’s well done A1 sauce steak. “Texas” is just as different to the outside world as it is to itself.

You didn't let enough fat render while cooking.

❤❤❤❤

Wow beautiful thts awesome 😎

I was gonna say this is an armadillo egg but there’s a missing step to make it an Armadillo egg. So texas twinkie it is.

What is that spraying device you have 🧐

I'll put whatever sauce I want on my meat! 🥴

Gristle. Half that steak ended up spit out into a napkin. That's no way to cook a steak.

What flavor was the smoke?

Nah, add some fuckin beans.

#FresnoChiles!

#DemiGlace!!!

I’d expect nothing less out of you people !

Disgusting!

Any meat "frenched" is dumb

I’d instead recommend people to buy a new Weber genesis and then just buy the optional extra griddle grate. Can basically turn your whole gas grill into a griddle whenever you want. Plus you have the added convenience of bringing your swappable griddle top indoors to avoid moisture since all these griddles are notorious for getting rusty.

Ossobuco I love it

WoW🤤

Ooooo mama

That's Michigan's tabbouli

I’ll take a chicken quarter over any all day long.

What about the marrow?

No great cook would EVER use a1…. Period.

Liste I judge you for eating raw meat so to each their own

Fat cap doesn't go down. It goes towards the heat source to protect the meat from burning if there's any temperature swings. Maybe that's down for you, but it could be to the left or right or back for others.

You do nice work. If only I could smoke a brisket that good. Mine are always dry.😢

Disgusting!