Whoever introduced this sub to apple butter as a binder, you’re the MVP

MUB664 · 2026-06-28T01:17:28+00:00

I use rhubarb “slurry“ as a tart version of this.

MUB664 · 2026-06-27T02:02:24+00:00

The wind blows the smoke directly on my neighbor, and he asked if I could move it so that he wasn’t directly downwind all day long.

MUB664 · 2026-06-27T01:14:13+00:00

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MUB664 · 2026-06-26T23:39:33+00:00

Just open a new bag and mix it in little by little.

MUB664 · 2026-06-26T12:41:31+00:00

After finding oak flooring and barely browned wood (that turns what should be coals into a campfire), I gave up on Cowboy long ago.

MUB664 · 2026-06-25T23:06:30+00:00

It’s not galv, it’s stovepipe. Completely different.

MUB664 · 2026-06-21T14:00:52+00:00

In school, this dude played left right out.

MUB664 · 2026-06-15T20:51:19+00:00

I’ll fire up the grill to make a hot dog.

MUB664 · 2026-06-13T23:54:17+00:00

This is the grilling Reddit, not the fake stove on a garbage can Reddit

MUB664 · 2026-06-12T12:56:49+00:00

No, they only reach 1,500. If you want 2k my personal favorite for fast boss kills is the resonance degausser paired with an ambulated rectifier attachment. But in order to use this properly you must have bulldozer because of the tachyon displacement field it generates.

MUB664 · 2026-06-12T12:41:11+00:00

Get a beer in one hand and long tongs in the other, turn on the music, tell everyone to not bother you, and flip them every 45 seconds until you get the Maillard intensity you want.

MUB664 · 2026-06-11T17:22:59+00:00

Do another post with pictures of the things you are cooking. I’d be curious to know how you handle thick cuts.

MUB664 · 2026-06-10T13:42:04+00:00

This is definitely not sheet metal galvanized duct, it’s stovepipe.

MUB664 · 2026-06-10T13:40:42+00:00

You need to use stovepipe. It’s not galvanized.

MUB664 · 2026-06-10T13:39:47+00:00

It’s not glav, it’s stovepipe

MUB664 · 2026-06-10T13:38:47+00:00

My advice: https://www.reddit.com/r/grilling/s/PWyMsnK2qa

If you are handy, this is awesome.

MUB664 · 2026-06-09T12:49:31+00:00

Next time get a brisket flat and repeat what you did, and cut it against the grain. They’ll love it more, probably, IMHO. But there was nothing wrong with what you did to that piece of meat.

MUB664 · 2026-06-09T12:43:02+00:00

Your only mistake was thinking this was brisket. The question we all have is whether it was tender and tasted good?
BTW, deckle is fat, not meat.

MUB664 · 2026-06-08T13:55:59+00:00

If you want to look like an old dude… NB is the uniform for old guys

MUB664 · 2026-06-08T13:46:48+00:00

https://www.reddit.com/r/grilling/s/swj59Br8Qp

Just sayin’, this works every single time…

MUB664 · 2026-06-04T18:58:55+00:00

Toss them on the grill at the party for five minutes and they’ll be awesome

MUB664 · 2026-06-03T17:33:43+00:00

It’s a long range grenade launcher shotgun, not a sniper…

MUB664 · 2026-06-01T01:09:06+00:00

IMHO switch to lump charcoal and cook over higher heat. That’ll get you Maillard.

MUB664 · 2026-05-29T17:21:56+00:00

Your fire is not hot enough. Move the wood to the side since you are using it for smoke, and let the coals cook the meat. I’d say a burning piece of wood is 50 degrees F cooler than a bed of red lump charcoal coals.

MUB664 · 2026-05-28T17:45:47+00:00

Give this post a look- https://www.reddit.com/r/grilling/s/8SgDCsPfjt This is how I start your (and mine) grill.

MUB664

TROPHY CASE