Summer Cookin'
One of the most aggravating things about being on this damned endless diet has been taking my evening walks and having to smell everyone else's backyard barbecue. *drool* *drool* *pant* *beg* *whine*
Well, today I get my revenge. The brisket is trimmed, stuffed with jalapenos and garlic, and generously dry rubbed, and is now ensconced in my plain-jane circular kettle grille, soaking in some nice oak smoke. About 6-8 hours of that, and another 12-18 hours in a 200 degree oven, and I'll hopefully be bringing some seriously good eats to Albufurque.
Well, today I get my revenge. The brisket is trimmed, stuffed with jalapenos and garlic, and generously dry rubbed, and is now ensconced in my plain-jane circular kettle grille, soaking in some nice oak smoke. About 6-8 hours of that, and another 12-18 hours in a 200 degree oven, and I'll hopefully be bringing some seriously good eats to Albufurque.