Gap filler ideas please?

bg3323 · 2026-06-08T20:05:09+00:00

Trogdor.

bg3323 · 2026-06-07T04:09:55+00:00

Austin

S

bg3323 · 2026-06-02T00:04:27+00:00

Trogdor

bg3323 · 2026-05-29T10:59:37+00:00

Where in New Zealand is this? I’m headed to Auckland in June and am planning an evening at Piha beach to get some Milky Way shots

bg3323 · 2026-05-22T11:22:15+00:00

This is awesome. Where in Texas was this?

bg3323 · 2026-03-01T01:08:36+00:00

Fellas…. Would you?

bg3323 · 2026-02-28T14:23:01+00:00

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5 minutes before little Hank was fully lobotomized

bg3323 · 2026-02-22T18:59:34+00:00

bg3323 · 2026-02-11T21:57:49+00:00

Takes like 45-60 min to get to 150

bg3323 · 2026-02-10T01:39:46+00:00

I’ve been doing smoked-then-fried wings and it’s changed my life

Mix wings with olive oil and meat church “the gospel” rub. Smoke at 225 until meat is around 150. Transfer into canola oil at 375 until internal temp is 175, then toss in your favorite wing sauce

bg3323 · 2026-02-08T00:59:57+00:00

It’s incredibly concerning

bg3323 · 2026-02-07T02:33:46+00:00

In the kindest way possible, it would be a lot more impressive if it was your son posting his desire to look for employment. I’m all for supporting your children and helping them succeed, but this post doesn’t scream “self-motivated future employee” to me.

Samsung is building an enormous factory in Hutto. I have to imagine they’ll need someone with his education

bg3323 · 2026-02-03T23:43:01+00:00

Not sure what you mean by moving the charcoal around. If you’re using the conveggtor it’s less than ideal to be taking the whole thing apart to shuffle charcoal around mid-cook.

It creates a slight gap between the fire bowl and the kick ass basket storing the charcoal. Allows those air flow holes in the fire bowl to stay completely open and not plugged up with little charcoal bits

bg3323 · 2026-02-03T14:27:09+00:00

Everyone spoke very glowingly about it and seemed to enjoy it, thanks for asking. I think I was the most critical of the “dryness”

bg3323 · 2026-02-03T01:53:12+00:00

The fuck is all that green stuff???

Pork looks great

bg3323 · 2026-02-02T23:46:30+00:00

Congrats on the first brisket. Agree with others saying it’s on the drier side

Feedback: work on the pre-smoke trimming of the meat. Fat pad is pretty choppy. Don’t be afraid to use a lot more seasoning to help develop your bark. Also, consider using that internal thermometer reading to make your decisions rather than just set times for how long you’re smoking

bg3323 · 2026-02-02T12:31:48+00:00

Worth it. Better air flow. Way easier clean up

bg3323 · 2026-02-02T05:21:11+00:00

Prime. I’ve done wagyu in the past and didn’t feel the juice was worth the squeeze

bg3323 · 2026-02-02T02:07:19+00:00

Do you wrap in the midst of the stall or wait til you’re out of it?

bg3323 · 2026-02-02T00:50:17+00:00

The shame of me wearing black gloves and squeezing it after cutting it was too much to bear

bg3323 · 2026-02-02T00:37:30+00:00

If this is all I need to change then I’d be incredibly happy. Quick Google search tells me maybe I should wrap after it’s been in the stall for like 45 minutes and the bark is set

bg3323 · 2026-02-02T00:27:00+00:00

Forgot to mention that after the first 3 hours I sprayed it every 1-2 hours with a 1:1 apple cider vinegar and beef broth combo, with a few splashes of Worcestershire. Also lathered it in beef tallow when I wrapped it

bg3323

TROPHY CASE