Recent content by stihl livin

I highly recommend buying from Mike.

Last I talked to Ed he was doing good just busy. His dad was doing good at that time. I’ll text the slacker to chime in for you.

Ryan sorry to hear about your battle with the c word. I don’t have any advice on charcoal but wish you the best in your fight.

Doesn’t bill g have them for sale?

https://www.tiktok.com/@richardeats/video/7495856929118457134 I found the cream cheese pizza dip

No need for that Thomas. I’m just a backyard cook who writes nothing down and just wings his cooks.

I think you misunderstood the fellas question. Maybe pm that individual to see what he was asking

Why are you even commenting here Bill?

Here are my results from the big brisket. I didn’t have the amount of juices in the wrap as I’ve had in the past but it was still juicy and the bark was my best to date. All the guests loved it. They were trying to steal the pieces of bark as I was cutting it.

https://www.learningtosmoke.com/smoked-cream-cheese-w-apple-cinnamon/

My go to is everything bagel. I have done a couple recipes that make a pizza dip or apple pie cream cheese dip. I’d have to find the recipes for the group if anyone wants. I’ve probably posted them before but I have them saved somewhere on my phone

Decided to wrap the brisket to push it the last little bit as I need to smoke some cream cheese for the party too. It was close to ready in my opinion but still a couple tougher spots. Every time I would check for tenderness with the instant thermometer it had that jiggle we all know a brisket...

I get it. We buy either a quarter or half cow every year from a friend. When you break it down per pound we pay about 7.50 across the board. While burger at 7.50 is steep ribeye t bone and porterhouse at 7.50 is amazing. Plus the burger they use is amazing. When we call in he always asks if we...

Flat is hitting mid 180s now. I think the plan is going to be wrap it when it’s about 200 and then hot hold it on the smoker at 160 until 11 am then in the cooler until 2 when it will get cut. I’ll be sure to posts my results when the time comes.

I don’t recall the price per pound but I think it was 4.99 from my rough math process. It’s was 23 pounds and priced at 117 and change. So not terrible but still stupid expensive when brisket was thought to be an unwanted cut years ago.