Pitmaster T
Babbling Farker
Many know I am a teacher. There is a lot of **** I can't do but teachin' is not one of them. My kids got a deal, perform well (overall 20% increase in scores) on their 2cnd Curriculum Based test and they get Mr. T's (Popdaddy's Smoked Brisket or Pork Street Tacos.
They did and I did. I brought just my MBU military burners, griddle, a roaster with two briskets and a butt and my tent. 150 of them stood out in the rain as ate as I cooked.
It was a great R and D experiment. For one, 60 percent of our studnent body is hispanic ---- me.... well everyone knows I am a strong black woman. I had been doing seared meats but I needed to keep it cheap and I have no idea why I never thought of brisket which was $2 a pound. I picked up some red hots for the teachers and a pork butt at $1 a pound.
Each kid got two little 4 inch tacos (hard to find) and a **** load of brisket. I mean I think I loaded some as much as some people make a sandwich out of. The lady who helped me serve was an art teacher I grew up with - we went to school together. She initially said I put on too much but then observed the rolling eyes.... people here are not used to 4 inch tacos... but the big piles of meat she eventually said made it something to talk about.
Recently my salsa process has been made MUCH easier with a veggie basket on my grill.... deans guacamole dip has been my go to squirt bottle dip and a squirt of sriracha and mayo in the sour cream has gone over well. I plan to use Guac and roll from now on for my guac.
So what was so liberating was the complete disregard and half- assed way I did my meats. Here is what made me think of Bob Brisket all the way through.
I jammed to, big assed 14 lb briskets, a bent wire rack to elevate the pork butt and packed it so much I needed to adjust to keep the air flow. They touched, overlapped, I folded over the thin blade I JUST DID NOT GIVE A ****! Three hours... and then I did it...... i cut the briskets in half and then again in half and dumped into a turkey roaster. The **** was rare inside! Pork butt went in oven after three hours too.
I was concerned the center would not cook the meat was so packed n the turkey roaster... i even grimaced when I could hear it sear against the sides. The lid went on the temp went seriously up to 280 and I went to bed at 10.
At 2 I got up to a house that smelled so much like Kreuz I wished I had cooked it out on the patio. BUT THEN I SAW IT!!!!!!
BOB I SAW AND HEARD IT!!!!!
I walked into the kitchen and heard that gurgle that lard only can make.
I checked the meat and noticed it was done.... turned the meat... added a coke, some of my salsa and some citrus.
Smoked meat cooked in lard all night................ mercy!
So Bob, I have a question. What do you think is in this consomme in the taco picture. I can't seem to find out what it is.
The lard on site is also GREAT for cooking the torts on.
They did and I did. I brought just my MBU military burners, griddle, a roaster with two briskets and a butt and my tent. 150 of them stood out in the rain as ate as I cooked.
It was a great R and D experiment. For one, 60 percent of our studnent body is hispanic ---- me.... well everyone knows I am a strong black woman. I had been doing seared meats but I needed to keep it cheap and I have no idea why I never thought of brisket which was $2 a pound. I picked up some red hots for the teachers and a pork butt at $1 a pound.
Each kid got two little 4 inch tacos (hard to find) and a **** load of brisket. I mean I think I loaded some as much as some people make a sandwich out of. The lady who helped me serve was an art teacher I grew up with - we went to school together. She initially said I put on too much but then observed the rolling eyes.... people here are not used to 4 inch tacos... but the big piles of meat she eventually said made it something to talk about.
Recently my salsa process has been made MUCH easier with a veggie basket on my grill.... deans guacamole dip has been my go to squirt bottle dip and a squirt of sriracha and mayo in the sour cream has gone over well. I plan to use Guac and roll from now on for my guac.
So what was so liberating was the complete disregard and half- assed way I did my meats. Here is what made me think of Bob Brisket all the way through.
I jammed to, big assed 14 lb briskets, a bent wire rack to elevate the pork butt and packed it so much I needed to adjust to keep the air flow. They touched, overlapped, I folded over the thin blade I JUST DID NOT GIVE A ****! Three hours... and then I did it...... i cut the briskets in half and then again in half and dumped into a turkey roaster. The **** was rare inside! Pork butt went in oven after three hours too.
I was concerned the center would not cook the meat was so packed n the turkey roaster... i even grimaced when I could hear it sear against the sides. The lid went on the temp went seriously up to 280 and I went to bed at 10.
At 2 I got up to a house that smelled so much like Kreuz I wished I had cooked it out on the patio. BUT THEN I SAW IT!!!!!!
BOB I SAW AND HEARD IT!!!!!
I walked into the kitchen and heard that gurgle that lard only can make.
I checked the meat and noticed it was done.... turned the meat... added a coke, some of my salsa and some citrus.
Smoked meat cooked in lard all night................ mercy!
So Bob, I have a question. What do you think is in this consomme in the taco picture. I can't seem to find out what it is.
The lard on site is also GREAT for cooking the torts on.
