Originally Posted by BBQchef33
Start with a saute of garlic and olive oil in a cast iron
Anything that starts with garlic sauted in a cast iron skillet has got to be good.
It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
Wiley "SmokinCoyote" Mixon
Klose 20 X 60 mobile