Skyla Credit Union Amphitheater

[LinvilleGorge]

Never been. Going to a concert there Thursday night. Decent tailgating opportunities in the parking area or no? I see people are going to the beer hall to grab a beer to get their parking validated. Seems like a good plan to me. I'd like to smoke a brisket and do a decent spread of food but I just don't know if the parking setup allows for it.

[trueblue]

yes- you can have a few in the lot if you want.. but VBGB is a good option- lots of beer choices and the food is solid. Its a great venue for a show  

Edited June 17, 2024 by trueblue

[LinvilleGorge]

6 hours ago, trueblue said:

yes- you can have a few in the lot if you want.. but VBGB is a good option- lots of beer choices and the food is solid. Its a great venue for a show  

Thanks!

[LinvilleGorge]

Success!

[LinvilleGorge]

I like that spot. Already bought tickets to go back to see Jamey Johnson in August and Ray LaMontagne in September.

[Ricky Prickles]

Great place, im headed to see a Milli Vanilli cover band in September and the voice of the new generation, Corey Feldman in October.

Edited June 22, 2024 by Ricky Prickles

[electro's horse]

15 hours ago, LinvilleGorge said:

Success

how the fug did they overcook a brisket

[ForJimmy]

45 minutes ago, electro's horse said:

how the fug did they overcook a brisket

You don’t talk about another man’s brisket like that. 

[Lame Duck]

59 minutes ago, ForJimmy said:

You don’t talk about another man’s brisket like that. 

Yea, we don’t talk about other men’s meat on this forum.  Sensitive subject.

[LinvilleGorge]

1 hour ago, electro's horse said:

how the fug did they overcook a brisket

Say you've never had a properly smoked brisket without saying it.

Fork tender, moist as can be, and full of smoke.

Properly smoked brisket

It ain't your fault. It's really hard to find in a restaurant outside of central Texas. Never had it or seen it in NC.

[Lame Duck]

21 minutes ago, LinvilleGorge said:

Say you've never had a properly smoked brisket without saying it.

Fork tender, moist as can be, and full of smoke.

Properly smoked brisket

It ain't your fault. It's really hard to find in a restaurant outside of central Texas. Never had it or seen it in NC.

It’s because your brisket has cooled from initial smoking.  It changes color a bit but still taste great.

[LinvilleGorge]

5 minutes ago, Lame Duck said:

It’s because your brisket has cooled from initial smoking.  It changes color a bit but still taste great.

Bingo.

That has been sitting there sliced for 20+ minutes too. I ain't so concerned with taking pics that I forget to eat first.

[electro's horse]

i think also it might be a shitty picture.

the color looks right. smoke ring looks good. just looks dry

[electro's horse]

and son. SON

i've done two briskets on my green egg. first was a complete disaster and i ended up slicing it and tossing it in the overn to finish just so i had something to serve

second started on a saturday night for a sunday dinner. i only have a medium GE so i can't get the big ones, but it was decent sized. probably about 17 hours on the smoker. had to change the lump like 6 or 7 times, then i think i let it sit for 2 hours. i was so fuging high by that point i can't remember

there were no leftovers