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  17. i is a moose

    Brisket Point for Chili - Newbie needs advice

    I would grill it. Chili meat on the grill is killer. Mesquite charcoal and pecan or hickory smoke wood, get it nice and caramelized, then add the meat to your chili pot for the braise, and you can even put the pot on the grill over med/low heat to finish it for a few hours until it's ready.
  18. i is a moose

    "Cowboy Mike's Own Original Red-Hot Ricochet Barbecue Sauce"

    Plan of attack. The best things in life have many layers to unravel, mysteries, onions, gag presents, lo mai gai, mummies, and I don't see any reason why this should not be the same for a sauce. So the unifying concept is many sources of sweet, many sources of tart, many sources of savory, many...
  19. i is a moose

    "Cowboy Mike's Own Original Red-Hot Ricochet Barbecue Sauce"

    Disclaimer: I am not Cowboy Mike, just another nerd. It's hard to walk down the aisle of any grocery these days and not encounter entire rows dedicated to bottles of often uninspired slop and chemical soup proclaiming to be the cure-all of barbecued meat's ills (as if there were any). The...
  20. i is a moose

    Ciao I miei amici, ho ritornato!

    AC/DC rips my face off! I find myself listening to them at the gym more than anything. Yeah, but it's good to be back! Your Andouille look awesome! One of my favorite types of snausage!
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