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…

The New Flame Boss 100

Hey guys, remember me? Yeah, sorry I haven’t been very active lately. I’d love to say that the reason I haven’t been posting is that we, and by we, I mean Mrs. G, is in her third trimester, but that’s not it. I’d love to say that it’s because we moved into a new house, but we stopped posting…

How To Build Your Fire For a Low and Slow

Over the years, I’ve seen and heard countless people ask about how to build a fire in a Kamado style grill in order to get smoke through out a low and slow cook. In fact, just this morning I was asked in a PM about this very topic. If you just put wood on top of the coals,…

A Few Projects We’re Working On

We don’t have any new recipes to share with you today, but I thought I would give you an update on some of the things we are working on right now and some of the projects we will be taking on this year.      A while back, and I don’t even know how long ago,…

Welcome to Griffin’s Grub

After much encouragement from friends and family, I have decided to start my own blog. Welcome to Griffin’s Grub, a blog where I discuss barbecue and cooking on the Big Green Egg, from low and slow cooking, direct grilling, pizzas and even some baking. I might also include, from time to time, things we cook…