Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yep, thawed out. Trimmed the brisket last night, separated the flat & point. Salted the point for a dry brine (never have time for that at a contest!) and I'll inject the flat. I'm thinking I'll cook on different cookers just to mix it up. Mainly because I'd cleaned out the Jambo and I'm going cooking at an IBCA (that's Texas rules) in Marksville, LA in a couple of weeks so I'll leave it ready to go. I'm thinking I'll cook the brisket & butt on the MAK 2 star and maybe ribs too. Chicken I'm going to cook on the Grilla. Planning everything to be ready for 6 pm "judging" on Saturday. Got a crowd invited, everyone will take a goodie bag home!
Got plenty wine, Huskee! Cheesecake sounds real good.
I'm headed to Hammond, La for work next week. I'm only 5+ hours from there.
**Correction, coming back here in this town on the same shift.....may change in a couple hours... hehehehe
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