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Allen Edmonds Appreciation Thread 2020 - News, Pictures, Clothing, Accessories, etc.

frosejr

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freshstyle

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Are these new cordovan colors limited run? Or are they now part of the normal production?
 

James1051

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madhat

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Are these new cordovan colors limited run? Or are they now part of the normal production?
Which ones? Chili is a standard color on some models (on website). Burgundy/black/brown has been added to all standard shell models, so now you can get a burgundy Strand or brown Dalton anytime you want.
Bourbon, green, blue are still trunk show specials only
 

smfdoc

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No shoe pics to share but I do have this. I just got a smoker a few weeks ago and this is the second brisket I’ve done. Pretty good way to spend time when you’re stuck at home. Hope you’re all well!

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I claim no expertise in brisket other than being able to eat it. With that said, yours looks terrific. Being on lockdown means more Netflix time and there is a great episiode of The Chef Show, season 1, with Aaron Franklin of Franklin's BBQ where they discuss and show the trimming of a brisket. More importantly, WHY it is trimmed the way he does it. Makes for good watching if one is inclined to make brisket.
 

VeritasAequitas

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Hungry!
I've been eating non-stop since this virus stay home order kicked in. Wouldn't mind eating that brisket all day!
I claim no expertise in brisket other than being able to eat it. With that said, yours looks terrific. Being on lockdown means more Netflix time and there is a great episiode of The Chef Show, season 1, with Aaron Franklin of Franklin's BBQ where they discuss and show the trimming of a brisket. More importantly, WHY it is trimmed the way he does it. Makes for good watching if one is inclined to make brisket.
Thanks guys. I'm still a rookie but I was very pleased. I watched some of those Franklin videos in preparation for this brisket. I found trimming to be a little more difficult than I thought it would be but I assume it'll get easier with practice. I rubbed this one down with mustard and Worcestershire sauce then added the rub (coarse ground black pepper, kosher salt, granulated garlic, onion powder, and chili powder), and put it on the smoker for around 11 hours, mostly at 220. I wrapped it in foil at 175 and put in a stick of butter to get the rub nice and moist then I upped the smoker temp to around 250 to finish it off for a few hours.
 

Shoenut

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Time to pick up a few groceries.
3F9DC7E7-B72C-4962-97AA-2DE2D0BCB01F.jpeg

Tupelo works well on a rainy day.
 

Shoenut

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Thanks guys. I'm still a rookie but I was very pleased. I watched some of those Franklin videos in preparation for this brisket. I found trimming to be a little more difficult than I thought it would be but I assume it'll get easier with practice. I rubbed this one down with mustard and Worcestershire sauce then added the rub (coarse ground black pepper, kosher salt, granulated garlic, onion powder, and chili powder), and put it on the smoker for around 11 hours, mostly at 220. I wrapped it in foil at 175 and put in a stick of butter to get the rub nice and moist then I upped the smoker temp to around 250 to finish it off for a few hours.
Now I know why I will never have a smoker.
 

DawgPound

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Thanks guys. I'm still a rookie but I was very pleased. I watched some of those Franklin videos in preparation for this brisket. I found trimming to be a little more difficult than I thought it would be but I assume it'll get easier with practice. I rubbed this one down with mustard and Worcestershire sauce then added the rub (coarse ground black pepper, kosher salt, granulated garlic, onion powder, and chili powder), and put it on the smoker for around 11 hours, mostly at 220. I wrapped it in foil at 175 and put in a stick of butter to get the rub nice and moist then I upped the smoker temp to around 250 to finish it off for a few hours.
That’s one popular way to do it. I haven’t tried it yet...I’ve been using Aaron’s and Malcom Reed’s ways and tweaking them to my own liking. Generally, rub brisket, smoke at 250-275, wrap around 6 hours (160* +/-) with butcher paper to finish off, then rest it. Process doesn’t matter as long as the results are good! That looks pretty good!

Oh! And to make this about shoes, it provides a lot of time to be on Styleforum talking about shoes!
 

Shoenut

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Looks like I lost out on the chance for a brown suede Strand. I have emailed my store and asked for a few items if they can find them when they resume store operations. I am holding firm to buy only at brick and mortar.
 

savvysartorial

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Errands yesterday morning. Sam's has had police guarding the toilet paper upon store opening.

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madhat

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Looks like I lost out on the chance for a brown suede Strand. I have emailed my store and asked for a few items if they can find them when they resume store operations. I am holding firm to buy only at brick and mortar.
They appreciate that. Buy from an SA so they get a cut, or order online so that corporate gets a larger cut of the sale. Hmm... That's a tough one...
 

Shoenut

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They appreciate that. Buy from an SA so they get a cut, or order online so that corporate gets a larger cut of the sale. Hmm... That's a tough one...
I was hoping that they could find a way to close the stores but allow you to contact your SA for your order.
 

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