Recent content by PantherTailgater

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  1. PantherTailgater

    Where do you get your meat?

    BJ's for ribs, briskets, pork loin and butts. My wife shops for bargains on everything else.
  2. PantherTailgater

    Stubbs briquettes?

    I tried it and thought the burn time was REALLY short. IMO, results do not even come close to matching price.
  3. PantherTailgater

    How much wood do you use?

    Same here, always seems to be a little left. 4 for butts 2-3 for ribs 2 for chicken
  4. PantherTailgater

    Foodsaver bags price?

    If you don't mind using generics from China: http://www.totalvac.com/accessory/parts/8X12BAGS.html I find one occasionally that doesn't seal properly but it think it's more of my FoodSaver than the bags because I found the same with the name brands.
  5. PantherTailgater

    Top 5 sauces and Rubs?

    Sauces vary so much in style that it's really hard to put this all into one category IMO. 1) Any Lexington Style 2) Head Country Original (Far! Far! superior to SBR's. Even Cattlemen's is better than SBR's) 3) Stubbs if you like the Eastern style Not a big fan of rubs but based on what I've...
  6. PantherTailgater

    Watcha cooking for the 4th

    Wanted to do a whole brisket. Couldn't find one. Tried to find flats. Everyone sold out yesterday. Ended up with two Boston butts. Trying some different rubs. Happy 4th Everyone!
  7. PantherTailgater

    What kind of Head Country do you prefer?

    I've used the Head Country rub on chicken and pork chops occasionally. I don't really like it for ribs or butts. I think their Original sauce is better than average, if you like that style of sauce.
  8. PantherTailgater

    Death of A Comedic Genius - George Carlin

    I always loved the bit he did about the difference between cats and dogs. Excellent! He was an ORIGINAL. RIP.
  9. PantherTailgater

    First High Temp Brisket

    Forgot to add that I pulled the brisket and wraped in towels, let it rest in the microwave for about an hour.
  10. PantherTailgater

    First High Temp Brisket

    325-340F Foiled at 170F internal temp. Finished till tender.
  11. PantherTailgater

    First High Temp Brisket

    It had a ditinctive flavor that I liked but it was a little too sweet for my taste. When I make it again, I'll try reducing the molasses and sugar a little and maybe also bumping up the vinegar a touch. I thought the flavor complimented the brisket well.
  12. PantherTailgater

    First High Temp Brisket

    I've been waiting to try a brisket on the WSM for quite some time because of how difficult a task that some say it is. Couldn't find anything but a flat at BJ's. Based upon reading several suggestions from experienced smokers, I elected to try the High Temp method. I thought the results were...
  13. PantherTailgater

    Blue Ridge BBQ Festival

    I was disappointed that I had work obligations and arrived VERY late on Saturday. The competition was over and the competitors were packing up and leaving when we arrived. I saw the Common Interest trailer but there wasn't anyone nearby that I could see. I really hate that I missed all of the...
  14. PantherTailgater

    Blue Ridge BBQ Festival

    :lol: Thanks Morgan, Hopefully, the former rather than the latter. Of course, it wouldn't take much to put a hurtin' on my aging, scrawny butt. I'll check them out and root for them to have a great showing.
  15. PantherTailgater

    Blue Ridge BBQ Festival

    Good Luck! My wife and I are planning to check out the competition and festival events on Saturday. It will be the first time I've ever attended a BBQ competition.
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