Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Seems like flat only always come out a bit tough to me. They are usually over trimmed before being packaged. At like $7/lb for flat only or $3-4/lb for a whole one I much prefer doing the whole thing even if it means I'm freezing leftovers.brisket flat today. taste great. a touch tough.
thanks for the advise. it is a flat only. I didn't want to spend over $100 for my first attempt and ruin it. next try will be a full deal.Seems like flat only always come out a bit tough to me. They are usually over trimmed before being packaged. At like $7/lb for flat only or $3-4/lb for a whole one I much prefer doing the whole thing even if it means I'm freezing leftovers.
Totally understand. I just picked up a choice whole for $75 at Sam's. It stings a bit lol. I feel like the whole brisket is a little more forgiving.thanks for the advise. it is a flat only. I didn't want to spend over $100 for my first attempt and ruin it. next try will be a full deal.
recipe?View attachment 297226
Did the old faithful brockel shoulder fajitas tonight. Good thing everyone likes it I've got 6 antelope shoulders in the freezer and haven't even been out deer hunting yet.
recipe?
Eat those a lot. Kids love em. Not as good as homemade, but they are great.Costco chicken pot pie!View attachment 299458View attachment 299459
Not everyone does but I love a good Alabama sauce.This may be the ugliest thing I've ever made, but damn it's good. A little Alabama white chicken on a Friday nightView attachment 300171
I'm with you, it's deliciousNot everyone does but I love a good Alabama sauce.
Just threw on a brisket flat and 2 pork shoulders (one sweet, one savory) for son’s bday gathering. My first crack with any of these cutsView attachment 300683
Lmao, first thing that popped into my head when I saw his post was "bold strategy Cotton" . Great minds..........
recipe or it didn't happen! looks delicious!This may be the ugliest thing I've ever made, but damn it's good. A little Alabama white chicken on a Friday nightView attachment 300171
I just smoked a whole spatchcocked chicken at 300 degrees until the breast was 155 degrees. Sauce is 2 cups Mayo, enough apple cider vinegar to give it a consistency of dressing, ¼ to ½ cup, 1T brown mustard, 1T horseradish, 2T brown sugar, 1T whatever rub you use on the chicken, salt and pepper to taste, i like enough cayenne to give it a little kick as well. Cook chicken, mix all of the sauce ingredients together, dip chicken in sauce, let it cool enough to eat.recipe or it didn't happen! looks delicious!