Recent content by bvbull200
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The Absurd Burger (or whatever we end up calling this thing)
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... -
The Absurd Burger (or whatever we end up calling this thing)
I need to get a Photoshop of me as the Dos Equis man.:emoji_laughing: -
The Absurd Burger (or whatever we end up calling this thing)
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! Started with... -
First Official CenTex Que & Brew August 9th-11th
I'll have some u-dust for you when you swing by on the 8th, by the way ;). Fingers crossed it'll be the commercial packaging, but I'll have the pre-production stuff at least! -
Vampire Pork
Hell yes! I love this idea. It'll be garlic-y as a whole, but some of those bits are going to be off the charts full of garlic. I dig the name, too ;). -
First Official CenTex Que & Brew August 9th-11th
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... -
First Official CenTex Que & Brew August 9th-11th
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... -
First Official CenTex Que & Brew August 9th-11th
Yes!!!! I remember! That was from my first smoking thread ever: https://www.smokingmeatforums.com/threads/first-smoke-coming-up-this-weekend-suggestions-requested.147782/#post-1048284 That brisket was actually quite good and gave me a false sense of confidence. It took me a handful of cooks... -
First Official CenTex Que & Brew August 9th-11th
Well, if @bigdaddy4760 has all of that, that leaves the rest of us with...napkins? :emoji_laughing::emoji_laughing::emoji_laughing: That's awesome, Maner. Now I REALLY need to make it happen to get down there! -
First Official CenTex Que & Brew August 9th-11th
If I'm there, I will have PLENTY of rub on hand. Ought to have the new stuff in, too ;). -
First Official CenTex Que & Brew August 9th-11th
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. -
Pitfaced BBQ Stuffed Pork Loin!
OUTSTANDING! 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: -
CenTex Smokers (Austin and Surounding Areas)
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!- bvbull200
- Post #7
- Forum: Texas Members
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Raising temps for a sear
@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...- bvbull200
- Post #4
- Forum: General Discussion
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My Best Brisket Yet! (Q-View Heavy)
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...
