Mine too! Fixin' to foil the brisky up. Added some tom sauce to the ranch beans. Tasty tasty compadre.
On another note, I gotz to ride the bike for 1/2 hour somewhere in here to lose the 47 pounds I put on with the chorizo burger. Good times.
smoking Blues, Booze & BBQ
- Thread starter texas blues
- Start date
Mine too! Fixin' to foil the brisky up. Added some tom sauce to the ranch beans. Tasty tasty compadre.
On another note, I gotz to ride the bike for 1/2 hour somewhere in here to lose the 47 pounds I put on with the chorizo burger. Good times.
The lipitor would only get lodged in my left ventricle...right next to an 8 inch hungarian kielbasa that's been in there for the last 3 months.
Damn! This fat pig of a brisket still ain't to 190 yet. Almost 9 hours now. I am dying of starvation here!
Boooooo to myself! My new digital thermo is JUNK! Checked the brisky with my baking thermo.....pegged at 220! WTF!
Maybe I can salvage some love...
Maybe I can salvage some love...
Stay away from crap digi thermos!!
Can this brisky be rescued?
Maybe...slightly dry...
Ranch style beans, coleslaw, and a touch of sauce on the brisky.....not bad..
Dodged teh bullet on this one...it was still hot blue and righteous!!
Come on now ya'll...bring your blues, booze, and bbq!!
Can this brisky be rescued?
Maybe...slightly dry...
Ranch style beans, coleslaw, and a touch of sauce on the brisky.....not bad..
Dodged teh bullet on this one...it was still hot blue and righteous!!
Come on now ya'll...bring your blues, booze, and bbq!!
Booo that jus ain't gonna save it just cuz it makes it glossy 
Booo that jus ain't gonna save it just cuz it makes it glossy
You sir are correct. Tasted good, looked like shit! Not my best but had to post anyway regardless of the outcome. Ain't no fake cookin' goin' on here! Have mercy THP.
Bastard! Ain't no love nowhere!
Awww, I think it looked fine. I'd eat it lol
If you have any left, slice or dice as thin as you can. Add lots of your favorite fresh chiles and cheese. If you think it is still too dry, add a little BBQ sauce (Rudy's) and make a monster burrito out of it. I do this all the time with leftover steak or other meat source.
Ok I will play. Here is one of my favorite Blues tunes of all time along with one of my favorite Southern delicacies, and two of my favorite brews.
I give you: Stevie Ray, Blackened Catfish, and Victory Brewing Co.'s Hop Devil and Golden Monkey
Put a generous amount of the blackening spice on and let it sit in the fridge overnight
Rockin the cast iron on the grill. See the smoke coming off that thing?
I love your cooking style and I love Stevie Ray
Here goes the aftershocks:
Had some chibatta left...plus some BBQ, coleslaw, and some vidalia...decided to make some walkerswood sauce to add the the sammich. (please disregard the BBQ sauce)
Walkerswood sauce:
A bit of heavy cream....added some of PF's 7 pod powder.
The Jerk seasoning is the key to this sauce......and it's great on damn near everything. (especially seafood!)
Cook it down till it looks like this:
Build-A-Sammich.....I think that'd make a great shopping mall store!!
This ROCKED!!!!!!!
I was all excited about your burger but.............................light beer
I was all excited about your burger but.............................light beer
I have to watch my girlish figure.....
a ha you should teach my man Joeyk that his love handles are getting too big