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Skyla Credit Union Amphitheater


LinvilleGorge
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21 minutes ago, electro's horse said:

best brisket i ever had was at a gas station/bbq place in austin. worst was at copper this year at this shitty bbq joint place on the slopes. Just complete garbage.

There's a place called Wayne's Smokehouse in Louisville, CO that probably has the best I've had. He's from Austin and trained with some of the famous smokehouses in Austin before moving to CO like half the rest of Austin.

I always liked Micklethwait's in Austin.

I would have no desire to run an actual restaurant but I'd do a Texas style smokehouse.

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46 minutes ago, LinvilleGorge said:

It's kalbi style short ribs tonight

PXL_20240622_225920744.thumb.jpg.6b693d053ca950907418bb5eb7aac120.jpg

Nice.  I made some too.  Next time marinate it for at least 3 hours (best overnight or even 24 hours) in 1/2 cup gochujang paste, 1.25 cups of bulgogi sauce, and 1/4 cup of clover honey, 1/2 cup of Asian pear and apple puree, and 1/4 cup of orange juice.  Put on indirect heat on smoker at 300* until start getting very slightly charred (30-40 mins).  You are welcome.

You can do the same thing for Shabu steak.  Just add sesame seeds and scallions when done for garnish.

Edited by Lame Duck
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On 6/22/2024 at 2:32 PM, electro's horse said:

and son. SON

i've done two briskets on my green egg. first was a complete disaster and i ended up slicing it and tossing it in the overn to finish just so i had something to serve

second started on a saturday night for a sunday dinner. i only have a medium GE so i can't get the big ones, but it was decent sized. probably about 17 hours on the smoker. had to change the lump like 6 or 7 times, then i think i let it sit for 2 hours. i was so fuging high by that point i can't remember

there were no leftovers

Brisket is literally trial and error 

If your serve people your first brisket you’re gonna have a bad time.

Edited by Panthercougar68
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