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They will never live up to my expectations. I'm not even sure it's possible.

Brisket was born screwed up. It takes a magician to turn it into a masterpiece. I can smoke it and I can make it disappear, but I'm still working on making it perfect.

The brain trust at the view will see this and tell people it shows a Black Hole forming on the surface of the earth caused by climate change and Cicadas.

You guys need to stop it. I'm a recovering Nebraska Kool-aid-aholic and all this encouraging talk is testing my will power. I guess I'll have to go to a meeting tonight now and those things are boring. Thanks alot guys. :rant:

This is the max eclipse in central Nebraska.

And keeping them lit.

Storms are lining up. They just issued a warning for here.

Do you dry age the bread or use it right out of the bag?

Been there several times. Very good.

Egg Kabobs are a little tricky. You really need to be an expert to attempt this.

It's in the Kitchen forum. Here's one of the recent threads. There may be more in there. https://forum.huskermax.com/threads/another-weekend-another-smoke.140795/

I think we have a thread on this. Let me see if I can find it and I'll add the link. It has some good ideas.

This shouldn't be a surprise. I figured he would have a gig somewhere already. I think he has a long road ahead of him though to regain the respect he lost. Fortunately in sports all it takes is winning to make people forget.

Keep in mind your grill may cook differently than mine. Also, I use 1.5 inch to 2 inch cuts so adjust your time accordingly. I didn't get it perfect the first time so there's some trial and error involved.

It's a nice juicy flavorful crust much like you would get at steakhouse. If you are talking about a dry crispy crust then no, it doesn't come out like that. The high heat usually causes flaming as the juices drip on the burners which adds to the crust. I usually let mine burn for at least a...