Summer means smokers!

[Eric]

I was wondering how things were going in smokerland. Me, I still haven't got around to any this year. Of course, when it is hovering around 98 all ai ya day, the last thing I want to do is stand near something hotter.

Yesterday I did about 50 chicken winglets for our monthly get-together with local friends. Same recipe, but the last basting had spices (paprika, italian spice mix, chile powder, cayenne powder) added to the LA hot sauce.  They turned out really good. 

Been grilling a ton.  We both love the taste, but it really is nice to not heat up the house from cooking on the stove. Now I just need an actual patio instead of dead grass and bare spots.

[Spooky]

Been grilling a ton.  We both love the taste, but it really is nice to not heat up the house from cooking on the stove.

When I win the lotto, I am going to hire you as my personal chef. 

[Eric]

When I win the lotto, I am going to hire you as my personal chef. 

Woohoo!  What a commute, though!

[Eric]

At 14 hours, I dubbed the brisket done and brought it inside to rest for a couple hours in a small cooler.  It was too dark and too late to mess with any more (I know, turn in my smoker's card).  I had previously cut off a bit of the thinner part to try "burnt tips" with a thin BBQ+beer sauce.  They were pretty tasty.

It was far too late to try the rest of the brisket.  I think I'm going to re-wrap it in aluminum foil with some beer and let it steam in the grill for a couple hours today before again letting it rest again.

The very first brisket I made, earlier this year, was fantastic--melt in your mouth kind of stuff.  The second one was "okay" but got better the next day with a little more oven lovin'.  I'm not sure how this one will be, but it seems a bit tough to the touch.

By the way, when did beef brisket get as expensive as steak? I think I paid over $4/lb?  Yikes!

[Spooky]

When I win the lotto, I am going to hire you as my personal chef. 

Woohoo!  What a commute, though!

I'll buy an old SR-71. That should make the commute less than 2 hours each way.

[Eric]

6.25lb beef brisket flat:

Day 1: A whole bottle of Weber Burgundy Beef dry rub; a couple large hickory wood chunks,  14 hrs on the smoker. 2 hours resting in a small cooler.
Day 2: Re-wrapped in aluminum foil and a cup of beer; cooked for 2.5 hours at ~225F.  Rest 30 minutes.

It turned out very good. It's important to cut against the grain; the first few slices I did was along the grain and I could tell a difference.

So good, in fact, I cut very thin slices this morning and we bad fried burgundy beef brisket strips and over-easy eggs for breakfast.  Nummy!

I still don't feel like I have it down-pat, though.  When I can get it to being tasty and on time, I'll feel better.

[AdmiralDigby]

we bad fried burgundy beef brisket strips and over-easy eggs for breakfast.

All of a sudden , my Heinz canned Spaghetti and Meatballs that I lunched on seems lacking ......

[AdmiralDigby]

[Eric]

By the old gods ... WANT!

[AdmiralDigby]

"Game of Stoves" ?