Apr 22

Sunday Smoking

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I need to work on “cleaning” out the freezer so I cooked up some tasty meat last Sunday.
A 2.75 lb beef brisket in the middle with a pork country rib on each side.

Here they are at the beginning of the 5 hours.
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I mopped every hour or so. It was a mix of beer, white vinegar and spices.
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The final product.
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Landshark!
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I don’t have a picture of it but my new favorite dipping sauce came out of the cook book. “Texas Style” sauce – pan drippings mixed with ketchup. I wasn’t sure at first if it would be good but I loved it. The vinegar of the mop mixed with the spices and ketchup was delicious. Worked great with the beef.

Jan 29

Back at it

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I still need to post pictures from Thanksgiving but today I’m back to talk about lamb. The weather was too nice out yesterday (52 degrees in January!) to not grill. I fired up the BGE and smoked 2 lamb legs. While I was at it, I charred some peppers for a salad on the Weber gas. It was nice to have a break from the cold weather to squeeze in a little grilling.

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Oak wood chips produce a white smoke.

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2 Lamb legs studded with garlic, ginger and onion on indirect heat.

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2 hours later with the sauce on them.

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Charred peppers for the salad.

Oct 30

Buffalo Burgers

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Erin made some Asian inspired buffalo burgers tonight. I volunteered to grill them up. The propane is starting to get a bit thick but the Weber lit on the first try.
imageBefore the flip.

imageAlmost ready to eat.