Hooray! Hooray! The first of May!

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It worked great. The flavor was amazing and the meat was that perfect combination of tender/crispy. Here's some on the plate:

http://static.flickr.com/63/170936098_f8a3e884d8.jpg

― Jaq (Jaq), Tuesday, 20 June 2006 13:24 (seventeen years ago) link

Today I commenced smoking 2 8lb. briskets-- while also making ~ 6 lbs. of beef jerky -- brisket 2 each on electric smoker 10 hours-- followed by 2- 21/2 hrs tented in oven with 2 cups water and sauce-- fall apart
Jerky-- bottem round roast~ 6-8 lbs--sliced 1/4 " thick slices - then cross cut into 1"1/2 strips --soak in teryaki overnight -- or use salt & pepper rub( KC Masterpiece BBQ rub is a good start) Put on Brinkman horizontal--(wood fired) use water pan near firebox--~ 4-5 hrs--Am eventually making 6 briskets -- 4 racks ribs and 8 lbs jerky for the 4th--Ribs and brisket over 2 days --vacumed seal for 2 days and finished of in oven YEE-HA
TEX

― stephen rall, Friday, 30 June 2006 02:02 (seventeen years ago) link

Where exactly are you? Because we are all heading over.

― Jaq (Jaq), Friday, 30 June 2006 03:25 (seventeen years ago) link

five years pass...

I never wait 'til May anyway, but did less winter bbqing this year than usual (nothing after Christmas, when I did my smoked bacon and egg bagel sammiches) because of health and master's thesis issues. But beautiful weather today, and it was time, so: had a bunch of char (freshwater fish similar to trout but a little finer in flavor and bigger as well) and stuffed them with chopped up bacon that I had fried with the Scarborough Fair herbs (in a 3-3-1-1 ratio), some Old Bay and butter; coated them with the herby butter and bacon grease mixture, and smoked them with a mixture of oak and plum wood at 250F for a little over a half hour (basting with the herb buttergrease once at the halfway point). Oh man. Ohmanohmanohman. Will do this again, especially as I erred on the side of caution and took the fish off maybe 5 minutes too early (better than 5 minutes too late!)

― Three Word Username, Sunday, 25 March 2012 19:17 (twelve years ago) link

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