Quote:
Originally Posted by West River BBQ
If nothing else, for kindling.
I'm a reader and believe that getting a little direction to the right path cuts down on the learning curve. I have one of Myron's book, one by Melissa (Oh, I can't remember her last name right now) and two by Steve Raichlin (Sp?). Myron does a lot of cooking in pans, which is different from a lot of others. Nevertheless, it gave me some things to consider. It took a lot of direction to only pay attention to brisket temperature to a certain point and then probe for tenderness. I'm just hoping for more of the same: framework from which to build good habits.
Plus I like looking at the pictures.
Thanks for the suggestions and I'll probably invest a few bucks. Kindle editions are usually pretty cheap.
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Oddly enough, the Kindle versions actually make terrible kindling.
