Site News: It’s Barbecue Season
Author: indianapoliseater | Filed under: Announcements/News
Just a little status update on what will be going on for the rest of the summer here at WouldIBuyItAgain.com:
As of yesterday, summer has officially started that that means that it’s barbecue season. Because of this, we here at WouldIBuyItAgain.com are eating a lot more barbecue and going to a lot more cookouts than we are going to restaurants. Thus, we are going to slow down the pace of our reviews until the weather starts to cool down and we start going to restaurants more often.
So, instead of seeing the usual four reviews per week that you’ve been seeing for a quite a while, you will probably only see a couple reviews a week during the summer and a total of three to maybe four posts per week.
Have a great summer and we appreciate all of you for reading and we will be back bigger and better than ever later in the summer!
-IndianapolisEater
P.S. By the way, in case you were wondering, the picture above is of beef brisket that I smoked for eight hours in my smoker recently as part of one of my summer cookouts.
Tags: barbecue, beef brisket, cookouts, summer
respect. While I’m also presiding and residing plenty of cookouts, this post serves to encourage a sampling of BBQ outfits I’ve been meaning to try:
Andre’s BBQ stand off Pendleton Pike (E of Franklin, W of Post – on the S side of the Pike)
Black Diamond BBQ off SR37/Binford (hard for me to be over there and not do GT South’s beef manhattan)
I’ll miss not reading you so often, but have a great summer nonetheless!
It’s always BBQ season, rain, wind, or snow, all year ’round. There is never a bad time to make some Q.
I prefer to call the spring, summer, and fall, cookout season. Where tilting back some brews with friends and firing up the grill can be done outside in the sunshine.
I have to ask. Only eight hours for a brisket? How high of a temp did you grill it? I use a barrel smoker, and it takes a good ten to twelve hours at around 225 to get to the proper tender and juicy consistency everyone expects from such a cut of meat. Yours looks good though. Now I’m hungry.
@Raiders757: It was a smallish brisket, so that’s why I only did it for eight hours at around 200 degrees. And you are right, I should have called the post cookout season.
Ok, so it’s my mission to smoke the perfect brisket this summer. I’ve come pretty close, but can always use tips. In particular, I’m wondering where people like to buy their briskets? Costco sometimes has good ones in cryo-vac, but they’re hit-or-miss. Where do you buy yours?
@Jessica: I’ve only made brisket twice and have gotten them at two different types of places. I got this most recent one at a local butcher shop. The other one I made was at Meijer. The one from the butcher shop was better.
You guys have done a great job of writing really good content and posting so often. Enjoy your break!
I have a profound fear of grilling (either burn everything or it’s underdone)– so props to anyone who can command a grill.