Much appreciated! It was a fun cook; something I've wanted to do for a while. I'm happy with how it turned out!
That burger looks amazing, too! I don't think I want to know how many calories were in the one that I made :D. My wife, two kids, and myself barely put a dent in it, though. We...
Mega pic dump time. I've been wanting to make a mega-burger for a while and finally got the time and energy to do so. The basic idea was to take a loaf of bread otherwise baked for a bread-bowl, turn it in to a bun, then make a burger to fit it. With that, here goes nothing!
Well, damn. The date finally fully registered with me. I KNOW it says August, but I had September in my head. That is the week after we do a fundraising cook and a couple weeks before competition, not the week after. I'm quite scatterbrained at the moment.
Makes it fairly unlikely that I...
Yeah, I'm a bit of a Booker's addict, now. I blame @tx smoker .:emoji_laughing: A little older picture, but shows most of the batches on hand (14 pictured), including my Booker's Rye :emoji_heart_eyes:.
Plenty of empties, too :emoji_laughing:.
Not all that long after that thread - 6 months...
Yes!!!! I remember! That was from my first smoking thread ever:
That brisket was actually quite good and gave me a false sense of confidence. It took me a handful of cooks...
Well, if @bigdaddy4760 has all of that, that leaves the rest of us with...napkins?
That's awesome, Maner. Now I REALLY need to make it happen to get down there!
I'm on the tentative list! Competition the week before, which is a bit exhausting (4 events in 3 days), plus already some time away from the office.
I'd love to make it, though. Sounds like a hell of a time.
Great job on the cook. Glad you took the Meat Massage along for the ride. :emoji_laughing:
I love seeing all of the unique uses people have for the rub. That looks fabulous. Congrats on hitting the carousel!
Thanks a bunch for sharing. :emoji_blush:
I don't think Tarrant county got the red shade on your map, but I voted in the poll anyways. :emoji_stuck_out_tongue_winking_eye:
Awesome thread idea and a really nice list of places to try.
Thanks for creating it, Zach!
@Misplaced Nebraskan pretty much nailed how I do it.
I cook low in the Weber, then, about 10 or so minutes before the sear, I pick out some lit charcoal from the Weber and add a little more unlit to the chimney starter (use the bottom/short side so there isn't as much distance to the grate) and...
Great job, Zach!
This is why you're such a good tester. Meticulous note taking, beautiful pictures, and a track record of successful cooks.
Glad to hear it turned out nicely! Those pictures are just....wow. They belong in a brisket "how-to" cookbook or something. Excellent.
I like where...