The Ol Man turns 76 today. He and my mother are at horsecamp outside town at Silver Falls Park. I promised him brisket for tonights dinner celebration in lieu of a pickup load of presents. Yeah right ,dad.
Last night I dry rubbed the meats and sealed them and put on ice overnight.
Three hours ago at 0330 the 11lb brisket and a small top round for good measure went in , along with a cpl whole garlic heads for later use.
Henceforth I have been playing scientist making sauces:
The cook (yours truly) Be nice , It's 5 AM ! Allready 75 fricken degrees and we cut the picture off so you can't see my polka dot boxers
:
I started with a Carolina using
1/2 bottle yellow mustad
1/2 cup cider vinegar
2 tbsp of sugar
1 tsp of salt- sea salt
1 tsp of black pepper
1 tsp chipotle pepper. yum, dbl yum squirted on sandwiches
First we finished the coffee with some JB
Then I moved on to my Sauce:
1 Lg bottle Ketchup
1 can tomato paste
1 cup Jim Beam
3/4 cup Cider vinegar
3/4 cup Molasses
1 cup brown sugar
1/2 cup honey
1/2 cup apple juice
1/4 cup Worsteshire
1 tsp liquid smoke
1 onion rough chopped
Both smoked garlics
2 tsp sea salt
1 tsp Chipotle powder
Saute the onion & garlic in the Whiskey, shoot a glass of JB then add the rest of the stuff and cook at slow boil for about 30 minutes. Done- if thicker is wanted I use more bourbon mixed with corn starch till it's just right!
After another shot of JB I jar it up for transport.
The smoke:
For moppin the the meat I just use Jim Beam mixed with apple juice. Of course some JB is reserved for medicinal purposes ; dry thoat and lips.
The meat:
So, I have the watermelon on ice , the beer on ice, a cooler stuffed with blankets ready for the meat. And breakfast ain't even ready yet!
Hoping for a 4 PM done time, but you all know how brisket goes!
More Q-View later !!!
Last night I dry rubbed the meats and sealed them and put on ice overnight.
Three hours ago at 0330 the 11lb brisket and a small top round for good measure went in , along with a cpl whole garlic heads for later use.
Henceforth I have been playing scientist making sauces:
The cook (yours truly) Be nice , It's 5 AM ! Allready 75 fricken degrees and we cut the picture off so you can't see my polka dot boxers
I started with a Carolina using
1/2 bottle yellow mustad
1/2 cup cider vinegar
2 tbsp of sugar
1 tsp of salt- sea salt
1 tsp of black pepper
1 tsp chipotle pepper. yum, dbl yum squirted on sandwiches
First we finished the coffee with some JB
Then I moved on to my Sauce:
1 Lg bottle Ketchup
1 can tomato paste
1 cup Jim Beam
3/4 cup Cider vinegar
3/4 cup Molasses
1 cup brown sugar
1/2 cup honey
1/2 cup apple juice
1/4 cup Worsteshire
1 tsp liquid smoke
1 onion rough chopped
Both smoked garlics
2 tsp sea salt
1 tsp Chipotle powder
Saute the onion & garlic in the Whiskey, shoot a glass of JB then add the rest of the stuff and cook at slow boil for about 30 minutes. Done- if thicker is wanted I use more bourbon mixed with corn starch till it's just right!
After another shot of JB I jar it up for transport.
The smoke:
For moppin the the meat I just use Jim Beam mixed with apple juice. Of course some JB is reserved for medicinal purposes ; dry thoat and lips.
The meat:
So, I have the watermelon on ice , the beer on ice, a cooler stuffed with blankets ready for the meat. And breakfast ain't even ready yet!
Hoping for a 4 PM done time, but you all know how brisket goes!
More Q-View later !!!