BBQ Bandit
Babbling Farker
The cooker (named the Damsel) has been cleaned and seasoned for the last time.
Before handing her off.... am tackling an old nemesis... brisket.
Here's why... way back before getting my first Lang... was cutting my teeth in the Brethren using my Bandera clone (BSKD) and was going thru the brisket learning curves... and was getting closer each time. One day... nailed the color, tenderness, and texture... woohoo! Ran back into the house to grab my platter and utensils... went out and fell down wooden steps in the back yard... cracking 3 ribs slammed into the stair tiers. So there I was... flat on my back... seeing stars... struggling for breaths... still thinking about that brisket. Wrapped the brisket and took aspirins/tylenol. Wound up walking around with burnt ends and cracked ribs passing out samples among the neighborhood.
So tonite, will resume... with a packer, a butt, and award winning rubs from a brother in Wisconsin. :wink:
The sky is clear, the air temp is a balmy 35*, the Damsel is hot and ready @ 225*... loaded the trimmed and rubbed meat @ 11:00 Tuesday nite.
Will have a Habanero surprise for you tomorrow. Only time will tell the rest of the story....
Before handing her off.... am tackling an old nemesis... brisket.
Here's why... way back before getting my first Lang... was cutting my teeth in the Brethren using my Bandera clone (BSKD) and was going thru the brisket learning curves... and was getting closer each time. One day... nailed the color, tenderness, and texture... woohoo! Ran back into the house to grab my platter and utensils... went out and fell down wooden steps in the back yard... cracking 3 ribs slammed into the stair tiers. So there I was... flat on my back... seeing stars... struggling for breaths... still thinking about that brisket. Wrapped the brisket and took aspirins/tylenol. Wound up walking around with burnt ends and cracked ribs passing out samples among the neighborhood.
So tonite, will resume... with a packer, a butt, and award winning rubs from a brother in Wisconsin. :wink:
The sky is clear, the air temp is a balmy 35*, the Damsel is hot and ready @ 225*... loaded the trimmed and rubbed meat @ 11:00 Tuesday nite.
Will have a Habanero surprise for you tomorrow. Only time will tell the rest of the story....
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