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  1. Braz

    Thank You! To BBQGUYS.com!

    Good work by everybody, including you.
  2. Braz

    Wireless Thermometer Recommendations

    I'm very happy with my ThermoWorks Smoke, but Inkbird gets good reviews also. https://www.thermoworks.com/Smoke
  3. Braz

    Tender Quick and Bacon

    Wife said we are almost out of bacon (Oh, the horror of it). So yesterday I ventured out into the plague filled world to my favorite little country slaughterhouse and bought two slabs of pork belly, around 9 pounds each ($2.49 a pound). While it thaws in the refer I am deciding on which bacon...
  4. Braz

    First timer with bacon, one simple question.

    I don't think it matters since you are not going to let it get to a temp that would start to render the fat.
  5. Braz

    Distinguishing different wood flavors?

    I can't tell much difference either. I attribute it to 40 or so years worth of Camels.
  6. Braz

    Help choosing the right meat slicer?!?!

    Go with the Chefs choice. You won't regret the extra $$ in the long run.
  7. Braz

    Quarantini 2.0

    Preparing for a liquor run.
  8. Braz

    Homemade Mustard

    I've made Foamheart's Black Indian (Cajun) mustard and it is good. Gets better with age. (Link posted above)
  9. Braz

    Quarantini 2.0

    Quarantini version 2.0 (the vermouth ran out days ago and the gin is getting low). 1.5 oz vodka 1.5 oz gin 1 oz Pinot Grigio Stirred, not shaken. Serve up with an olive.
  10. Braz

    Grilled Spicy Italian Sausage Skilletini (W / Pics)

    Lodge ought to be sending a commission to Robert for all the CI skillets being sold.
  11. Braz

    Pulled Pork

    Excellent work. Happy wife, happy life. (Or so I have heard.)
  12. Braz

    Freedom Day !

    No booze? Criminal.
  13. Braz

    Bone-in Pork Shoulder - Need some ideas for something other than pulled pork

    Are you equipped to make sausage?
  14. Braz

    Fish & Chips. ( Catty)

    The only "people" who come to clean up under my feeders are the rat-coons. If I forget to bring them in the coons will climb the poles and destroy the feeders. Even the greased poles.
  15. Braz

    What'd I do wrong?! HELP!

    I think 170F is high. I do 1 hour @ 160F then lower to 120F with good air movement* till dry to my taste. * In my Masterbuilt electric smoker I use a small computer fan on a rheostat to keep the air moving at low temps.
  16. Braz

    It's that time (St. Patricks day)

    Making me hungry. I took a corned beef flat out of the freezer yesterday and will make a loaf of soda bread today. Grocery had cabbage for 29 cents/lb Saturday (regular $1.29) so I bought six heads (about 16 pounds worth). One for St Pat's day and the rest for a big batch of kraut. Nobody...
    • Braz
    • Post #12
    • Forum: Beef
  17. Braz

    Grilling steaks

    We use our Lodge hibachi a lot. It's the perfect size for just the two of us and is stingy on charcoal.
  18. Braz

    It’s that Corned Beef time of year!

    I like sous vide for a lot of things but I'd still go with the insta-pot for corned beef & cabbage. Cabbage really wants flavor from the corned beef.
  19. Braz

    Grille Cleaning?

    An annoying number of web sites show me an annoying number of ads. This one caught my eye and I had to click on it. I wonder, just how lazy do you have to be to buy this service? https://indybbqgrillcleaning.com/
  20. Braz

    Can’t get my brisket tender-help?

    Do you really mean 145, 160 and 170? Or should that be 245, 260, and 270?
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