I think I know who you mean.
I don’t stop in Austin, just keep driving.
+1
This can’t even be disputed because SCIENCE!
And what about the word “barbecue”?
I make it, my friends and family eat it.
But I don’t cook on it.
My brother in law says come over for a barbecue.
I try to educate him on the word but my wife digs her nails onto my arm deeper.
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My wife: what time is the brisket going to be done?
Me: when it done.
My wife: what time is that going to be?
Me: I use a thermometer not a clock.
Me: sleeping on the couch.
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I’m ok with the beans.
Then the next argument is cornbread, or whatever vile abomination the heathens are babbling about this century?
No clue… My cornbread recipe calls for honey.
Mmm… I think I know what I’m having for dinner now.
I also like to top my chili with sour cream and pico.
I refuse to discuss the number of times this has happened in my house. I just make sure we have enough chips and dip to keep her mouth too full so that she can’t ask anymore.
I also take the graph from my Fireboard.IO and plaster it full-screen on the monitor. I point to it and tell her ‘when it hits 203’ (cause that’s usually close enough).
Honestly, it doesn’t happen anymore. I’ve gotten to where I shoot for the brisket to be done 3-4 hours before the event. Then I wrap in aluminum and towels and put in a cooler until serving time. It always tastes better after sitting a few hours anyways.
Yes, my wife puts SUGAR in her cornbread!
I love it that way!
Cake pan, muffin pan, or cast iron molds? (We have the corn cob shaped ones…)
Frankly, I don’t care how you make it. As long as you have plenty of butter or honey to go on it. We use the Jiffy boxed mix… Just like grandma used to make!
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I believe the key to chili isn’t whether you put beans, or tomatoes, in (or corn for that matter). It’s in the chilies. I usually use a half dozen different ones and pretty much always include some pasilla or negro, some ancho and some california or new mexico. I toast the dried chilies before re-hydrating them and usually finish off with some fresh chopped jalapenos and pasilla. I also use chuck roast in a 3/8 inch dice for my meat.
10" cast iron skillet.
Put the skillet in the oven with some oil in it while it’s preheating so you get a good crust on the bottom/sides of the corn bread.
I think the key to chili is having a few inches of snow outside. It must not be universal because you Texans are talking about chili in July.
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We never get snow… therefore we don’t have to wait for it 
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Yes!
And yes!
Yes, several levels of flavor!
But I dont consider pain a flavor!
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my wife’s granny served it for dessert with home made grape jelly.
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Acceptable alternative use case…
That’s the key to needing chili, you can want and/or appreciate it anytime.
Y’all should google the ‘bludawg brisket’ method. I’m a convert, turns out great but most importantly it’s consistent. Cook at 300f and for something like 6 hours tops.
I spent a lot of time making a bbq temp controller from scratch, then the heater meter to maintain that low and slow 220f for 12-20 hours… no more, now I hardly ever bother with the controller anymore.
I agree there is a science to it, but it’s not done until it feels right. I’ve had different briskets finish at 190 to past 200.
Finally, fat cap and point always toward the heat! Up or down depends on style of cooker.
