Speaking of fun: just whipped up a batch of rub for tomorrow's smoke. I am calling this Stout #1 Brisket Rub because, well, it's the first mix I have made beyond a basic SPOG.
3/4 cup coarse black pepper
1/2 cup Kosher sea salt
2 tblspn onion powder
1 1/2 tblspn garlic powder
2 tblspn turbinado sugar
1/2 tblspn cayenne pepper
This batch fit perfectly into a medium sized shake container of parsley flakes that were rather ancient anyway, so off they went.
Oh, and yesterday I picked up a Smith's adjustable angle pull-thru knife sharpener at Lowe's and had fun sharpening up various kitchen knives, including my designated brisket knife. Seems much improved.
Things really reaching a fever-pitch over here, yep.
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alan
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"
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