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It's our annual "Bloody Big BBQ" tomorrow...deep into prep right now...
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Man, I like the sound of this! Plenty o'meat, guests to hang out with, what could possibly go wrong? Keep that smoke rollin'!
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Good luck! Please post pictures of the results! Leave plenty of time for the brisket to hold in a Cambro! I find that 2-4hrs is ideal to bring out the best in my low-n-slow Brisket.
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It's our annual "Bloody Big BBQ" tomorrow...deep into prep right now...
Every summer on one Saturday in August over here in Germany, The Tongmistress and Yours Truly hold a BBQ for 30-odd guests. Over the years, Brits as we are, it's become known as the "Bloody Big BBQ"
This year the stars of the show will be a total of c. 20lbs of prime brisket...accompanied by our signature 'slaw (PM me for recipe - I don't want it "going public"...) and Cowboy Beans - plus whatever delicious Pot Lucks our guests bring to the table.
Exhibit "A" below is Pastrami-in-the-making, 6-day cured and coated in rub yesterday; I'll smoke this today, then steam tomorrow ahead of meal time. Exhibit "B" is two whole Packers, dry brining and destined for a dose of Big Bad Beef Rub later today ahead of 12 hours slooooow smoking in our two-zone Weber kettle set up: if I get the timing right (!) this'll be out of the smoker right on schedule for the ravenous hordes at c. 17:00 tomorrow.
Wish us luck...
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