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Unread 03-18-2013, 08:21 AM   #9
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Join Date: 05-04-05
Location: Goochland, VA
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BE's should melt in your mouth like carmalized beefy goodness poppers. Not all points are made equally. You could've had a bad point with too much grissle.

I sprinkle a little turbanado on mine along with the sauce. Sauce should be thinned-out bold sauce. Cook down till they're done, then go a little more.

We got 1st place on our brisket last July at Que & Cruz. I'm sure it was the BE's that put it over the top.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
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