ShadowDriver
somebody shut me the fark up.
Mornin', Pholks!
I'm working on a new recipe for a chili cook-off on this coming Friday. Need to kick my game into the next gear. Thinking about smoked brisket and perhaps a fatty (or two) as the meats in the pot. Would appreciate your thoughts on the subject, as I usually just use coarsely ground beef.
Waited in line as the Commissary opened for the day to be reminded that DeCA (Defense Commissary Agency) butchers have no clue what a whole brisket is. *sigh*
Oh well. The flat will have to do. Hit it with Oakridge Black Ops (hadn't opened the sampler sized bag from Mike & Co, so I think this is my first attempt with it) and into the smoker over hickory she went.
I have 3 JD Hot chubs defrosting as we speak. Trying to decide how to divvy up the rubs on 'em. I'm thinking John Henry's Apple Chipotle (East TX), Masters Hand Trio Pepper Rub (Fort Wayne, IN), and probably something homemade like our Wicken Yanks Savoury Rub on the 3rd. Who knows.
I also have a 1/2 gal of Altenmuenster in the fridge that's waiting for the sun to rise above the yardarm.
More to come. Thanks for stopping by.
I'm working on a new recipe for a chili cook-off on this coming Friday. Need to kick my game into the next gear. Thinking about smoked brisket and perhaps a fatty (or two) as the meats in the pot. Would appreciate your thoughts on the subject, as I usually just use coarsely ground beef.
Waited in line as the Commissary opened for the day to be reminded that DeCA (Defense Commissary Agency) butchers have no clue what a whole brisket is. *sigh*
Oh well. The flat will have to do. Hit it with Oakridge Black Ops (hadn't opened the sampler sized bag from Mike & Co, so I think this is my first attempt with it) and into the smoker over hickory she went.
I have 3 JD Hot chubs defrosting as we speak. Trying to decide how to divvy up the rubs on 'em. I'm thinking John Henry's Apple Chipotle (East TX), Masters Hand Trio Pepper Rub (Fort Wayne, IN), and probably something homemade like our Wicken Yanks Savoury Rub on the 3rd. Who knows.
I also have a 1/2 gal of Altenmuenster in the fridge that's waiting for the sun to rise above the yardarm.
More to come. Thanks for stopping by.