Brisket, ABTs and the New Flame Boss 100

This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just…

Cottage Pie

     A few weeks back, a guy named Doc Eggerton on the Egghead Forum made a cottage pie. Seeing his pictures started a craving that I just couldn’t put off any longer. Even though I love cottage pie, it’s not something I’ve tackled much. I think I’ve tried cooking it one or two times. Years ago. I seem…

Old School Brisket (with Aaron Franklin’s BBQ Sauce)

     I’ve found my new method of cooking brisket and its “Old School”!! If you’ve listened to bbqers talk brisket, or read any bbq forums, you’ve probably found out there are a ton of ways to tackle this troublesome hunk of cow. Low and slow or turbo? Wrap during the cook or leave alone? If you…

Texas Tri-Tip

Texas Tri-Tip      Down here in Texas, we don’t stumble upon tri-tip very often. I’m not sure if it’s a conspiracy with the meat packing industry to ship all available tri-tips to California, or if our butchers just cut it up differently (often times it is ground up into hamburger or cubed up and sold as soup/stew…

Physicist explains “The Stall”

If you are a nerd, or a geek, or a bbq freak, you may be interested in the following article about the mysterious plateau, or stall, that occurs when cooking briskets and pork shoulders. If not, move on and go about your normal daily business. If you are, read on and see how Meathead from…