Wagyu Weekend continued.
Captain Jim had the Lone Star Grillz offset wannabe loaded with Royal Oak lump charcoal and 2 hickory wood chunks at ignition time.
As first mate, I tended the fire while Jim and Lisa attended a funeral. The bark developed nicely 3 hours into the cook.
At 180F, the point was probing like soft butter. I dropped it in one of the drip pans of rendered tallow, covered it with foil and moved it to the Copperhead 5 for holding at 175F.
Stirring smoked cauliflower florets doused with Bad Byronβs Butt Rub.
Jim using his Brisket Sword, Excalibur II, on the point.
The flat was amazingly tender. The point, even more so.
Lisa was the super-hostess, breaking out the good china, silverware, and stemware as an homage to this beautiful brisket. (Cashew photobombs from his crate.) The wine served with the meal was a 2019 Jones von Drehl Rock and Rail, a Bordeaux blend from the Yadkin Valley in NC.
A special shoutout to ecowper for his outstanding Drunken Texas Beans recipe, shown in the foreground.
After a spectacular meal, we did leave room for a decadent chocolate torte served with a Grahamβs Six Grapes Ruby Port.
Epilogue: If you decline an invitation to dine with Jim White, your Pitmaster Club privileges should be revoked. If said invitation is transferable, call me.
Seriously, Jim and Lisa are the epitome of gracious hosts. They make any restaurant in Florida second best.
Captain Jim had the Lone Star Grillz offset wannabe loaded with Royal Oak lump charcoal and 2 hickory wood chunks at ignition time.
As first mate, I tended the fire while Jim and Lisa attended a funeral. The bark developed nicely 3 hours into the cook.
At 180F, the point was probing like soft butter. I dropped it in one of the drip pans of rendered tallow, covered it with foil and moved it to the Copperhead 5 for holding at 175F.
Stirring smoked cauliflower florets doused with Bad Byronβs Butt Rub.
Jim using his Brisket Sword, Excalibur II, on the point.
The flat was amazingly tender. The point, even more so.
Lisa was the super-hostess, breaking out the good china, silverware, and stemware as an homage to this beautiful brisket. (Cashew photobombs from his crate.) The wine served with the meal was a 2019 Jones von Drehl Rock and Rail, a Bordeaux blend from the Yadkin Valley in NC.
A special shoutout to ecowper for his outstanding Drunken Texas Beans recipe, shown in the foreground.
After a spectacular meal, we did leave room for a decadent chocolate torte served with a Grahamβs Six Grapes Ruby Port.
Epilogue: If you decline an invitation to dine with Jim White, your Pitmaster Club privileges should be revoked. If said invitation is transferable, call me.
Seriously, Jim and Lisa are the epitome of gracious hosts. They make any restaurant in Florida second best.
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