Had to comment about my Fathers Day cooking: made burnt ends for the first time following Chef Tom’s recipe where you separate the brisket muscles and cook individually. Had our daughter and son-in-law over and since they don’t much care for brisket, nor does my wife, I also smoked a rack of spareribs and a turkey breast.
Well, they are still raving about the flat slices and the burnt ends as well as the ribs and turkey.
My Yoder 640 pellet grill and all the accessories from ATBBQ are as solid as it gets and Chef Tom is masterful.
Thanks.
4 years ago
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