Barbecue season is finally arriving at my house. Other people have already been indulging themselves already, but I've been rather busy thus far in 2006.
Last night when I got home from work, the pork butts went into their brine, the brisket was rubbed, and the duck checked to make sure it had fully thawed. That should be enough meat to choke a velociraptor... but I'm not sure it'll be enough for my brother and his family, who arrive tomorrow afternoon/evening.
A few hours after I get home tonight, I'll light the coals, load the pork and brisket into the smoker, and go to bed for a few hours. Later on Monday, the duck will be poached for a while to render out as much of the fat as can be eliminated, then finished in the smoker.
You can find anything on the web, and my A-1 prize find this year so far is The Virtual Weber Bullet, essentially a fan club for folks like me who love their Weber smokers (just, not that way.) I plan to make good use of the tips and tricks I've found there — I've already replaced my water pan with something a bit bigger, and tonight I'll be using methods found there for extending the unattended burn time of the charcoal.
Reports to follow.
Imperial Department of Hegemony By Force
Is it my imagination or can I smell the festivities (and the smoker) all the way over here in NW Indiana.
My best to you, the exalted BBQ-er, and to Brad & Holly and the kids . . .
If I remember right, Brad can put food away at an alarming rate. But that was a number, a large number, of years ago.
And I haven't taught you a thing about smoking meat ( didn't teach you the other either!!!) so eat well my hearties!
Robert - go visit the guy! Say hi to mom & dad from me.
And I haven't taught you a thing about smoking meat (didn't teach you the other either!!!) so eat well my hearties!
Robert - go visit the guy! Say hi to mom & dad from me.