I have two briskets, a half gal. of Luling sauce, close to a cord of Oak and Pecan, and I'm making a bed of Mesquite coals as I type.
Once I have a coal bed I'll finish bringing the pit to temperature (210F-215F) with the Oak and throw the briskets on for about 8 hours.
There are two pounds of beans cooking, my co-cook is bring the potato salad, slaw, and sourdough bread (although not authentic, it should be "Wonder" bread or soda crackers and served on butcher paper and there isn't a "Big Red" to be found in Tucson). Beer and sodas will be in a tub of ice. The only downside is today will be cool (50's F) and it may rain this afternoon. The cool can be taken care of with a fire in the firepit and the back garden has a large roof.
Photos of the brisket to follow,
ken
Sound like a great plan. And with a bunch if flyboys around, should be a few tales flying around :-)
ReplyDeleteEnjoy the food and the company ...
Bob, who has a few such tales, best told over a beer
Bob,
ReplyDeleteCome on down you would fit right in. I expect there will be a lie or two told and a few beers consumed. As always they begin: "There I waz with one burning, one turning, and only through my great skill are we alive today".
BTW, did I ever tell you about.....
ken
Love the science in a BBQ. We Aussies love American BBQ and the way you do it versus just burning meat
ReplyDeleteUnknown,
ReplyDeleteI call it Art. Edible Art :-).
ken