Let me start by saying I LOVE THIS WEBSITE.
I've been cooking on a large BGE for 12 or so years with various charcoal types, but Kingsford Hickory is my fave. I have cooked everything I could think of on it with some awesome wins and spectacular failures...and I mean ruined holiday feast type failures. I consider it all part of the outdoor cooking experience and I have a kind and supportive wife.
My user name comes from my wife because I am in search of the holy grail of brisket that I tasted when I was a teenager on my own in Houston Texas. I was sleeping on a lot of couches and when I could get a little coin in my pocket I would get a brisket sandwich from a Randall's grocery deli. To me it was heaven on a bun, so I have been trying to recreate/find that flavorful meat again, which my wife calls Mikes Brisket Quest.
A little about me; 50 years old, I'm a road biker/staying fit kinda guy, have not eaten any wheat in over 22 months and feel like I'm 25.
I just ordered a Pit Barrel Cooker using the Amazon URL from Amazingribs and am gonna start out with a choice 8 lb flat brisket that's been in cryovac at 35 deg for 3 weeks.
Thanks to everyone involved in this site and I look forward to being part of the community.
Cheers, Mike
P.S. I will include pictures.
I've been cooking on a large BGE for 12 or so years with various charcoal types, but Kingsford Hickory is my fave. I have cooked everything I could think of on it with some awesome wins and spectacular failures...and I mean ruined holiday feast type failures. I consider it all part of the outdoor cooking experience and I have a kind and supportive wife.
My user name comes from my wife because I am in search of the holy grail of brisket that I tasted when I was a teenager on my own in Houston Texas. I was sleeping on a lot of couches and when I could get a little coin in my pocket I would get a brisket sandwich from a Randall's grocery deli. To me it was heaven on a bun, so I have been trying to recreate/find that flavorful meat again, which my wife calls Mikes Brisket Quest.
A little about me; 50 years old, I'm a road biker/staying fit kinda guy, have not eaten any wheat in over 22 months and feel like I'm 25.
I just ordered a Pit Barrel Cooker using the Amazon URL from Amazingribs and am gonna start out with a choice 8 lb flat brisket that's been in cryovac at 35 deg for 3 weeks.
Thanks to everyone involved in this site and I look forward to being part of the community.
Cheers, Mike
P.S. I will include pictures.
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