The Portable Moravian was apart and stacked in a conner of the shop. I carried the parts except for the vise out to the back garden and after a quick setup I had a very stable serving table. Beats the hell out of a folding table and was just as quick and maybe easier to set up. Can you tell I love my Moravian workbenches.
BTW, it could have been dinner at the nursing home, even with the Intern and her husband included the average age had to be over 70.
Here is a photo of the brisket finished and ready to serve.
I was too busy to take photos after that one. You just have to take my word, the brisket had a beautiful smoke ring and was moist and tender. We finished off most of the two briskets. I'm not sure which was better, the brisket or the "There I waz" lies told.
ken
Awesome, and I know you had a good time :-)
ReplyDeleteYou guys sure BBQ differently than most, and sure looks tasty …
Must plan a trip soon :-)
Bob
Bob,
DeleteIt is the others that do things differently :-). It gets harder and harder to find traditional Texas BBQ, too many corporation "concept" BBQ joints out there and too few folks that can tell the difference.
As I've posted before, the meat should have a simple dry rub, never a sauce or marinade. While it should be smoky, the smoke is a byproduct of the wood produced low indirect heat and the cooking temperature should never go over 215F. The best wood is Oak, Pecan is OK, Mesquite produces good heat but can over flavor the meat. If aluminum foil gets within a mile of the cooked meat it ain't BBQ it is a steamed abomination. Bad BBQ joints will wrap the finished meat in foil to cover for over temp rushed cooking (over 215F make the meat tough, steaming in foil tenderises it). Same for covering or soaking the meat in sauce, the sauce covers up meat that was rushed and/or wasn't cooked over wood. Some bad joints will use gas or electric heat with wood chips to add smoke because it is easier and cheaper. Whatever it ain't BBQ. Sorry for the rant, I could go on and on. Bottom line it's an art that has fewer and fewer practitioners. BTW, don't get me started on BBQ Cookoffs ;-).
ken
That brisket deserves a Moravian carving station. Looks delicious.
ReplyDeleteThanks Steve,
DeleteIt was :-).
ken
Ah, a knock down table on which you could put heavy piles of plates.
ReplyDeleteWas the finish improved? (wine, beer, ...).
Sylvain
Sylvain,
DeleteNot much was spilled, we ended up eating and serving inside because a front came through just as the brisket was ready. Whatever a few spills would just improve the bench.
ken