Mar 182013
 

Brisket Chili Brisket and Chili are two of the finest things to eat. Combine them, and you have something so amazing, they’ll flock to your table from miles away. Be sure to also check out our Brisket episode, which is the prelude to this Chili cook.

Continue reading »

 Posted by at 12:05 PM
Mar 172013
 

I had some weather experiences this past weekend that taught me a few new things about my Weber Smokey Mountain smoker. I was holding a solid 225 degrees for a while, when all of the sudden it jumped to 235, then dropped to 210 in under 5 minutes. I then found myself on a bit of an adventure. Here is my story, and experiences for you to learn how to handle wind, cold, and rain.

Continue reading »

 Posted by at 10:28 PM
Mar 152013
 

2 lbs Spicy Italian Sausage
1 lbs Hot Cheddar
4 16oz Jars of Hot Picante

Prep:

Chop the Cheddar into 1 inch squares.

Cook:

Grill Sausage until internal temp reaches 165. Chop Sausage into small pieces. Combine Sausage, Cheese cubes, and Picante. Warm on low heat for 4 hours, or until completely melted, blended, and warm. Stir every few minutes.

 Posted by at 10:00 AM
Mar 152013
 

1/4 cup Salt
1/4 cup Pepper
1 tbsp Garlic Powder
2 tbsp Sugar

Mix together, and rub evenly on both sides of the brisket.

As always, with any recipe, adjust any of the ingredients as desired.

 Posted by at 9:30 AM