Saturday, July 18, 2020

Support Your local BBQ Joint, Green's Texas Bar B Que, 7/18/20


Today I got there at 10:30 and was still 5th in line for the 11 am opening.  Dagnab it.  There were more than 20 in line when they opened.  Grabbed a feast to take to a social distance visit with some friends, including pork belly bites and brisket biscuits.



Wednesday, July 15, 2020

Smoked Burgers 7/14/20

Yes, here's another non-BBQ post, but smoked burgers are oh so good!  They take a lot longer than grilling, almost 3 hours, but they're so worth it!

Thursday, July 9, 2020

Brisket Nachos 2

Those brisket nachos we had on the 4th of July were so good, we had to do it again tonight.  With more cheese.

Saturday, July 4, 2020

Brisket Nachos

Happy 4th of July.  'Merica.  Hell yeah!

Thursday, June 25, 2020

Brisket smoke, 6/25/20

Well the Mrs found choice briskets on sale for $1.59/lb with an extra $25 purchase so we are doing the obvious.  She came home with a 14.75 pound brisket last night and it went on the smoker at 10:45 this morning.  I trimmed off about 2 pounds of fat and got most of the fat cap down to about 1/4 of an inch or less.  As usual we seasoned with North Main BBQ All N 1 seasoning.
8 hours and a lot of wood smoke later
Then wrapped in foil and into the oven at 250 for another 5 and a half hours.
The result is the photo at the top.  Buttery soft, moist, smoky, and delicious!  Not too shabby for a ten year old $75 smoker, some charcoal, and some oak and pecan twigs that rain down all over our yard.  The hardest part was the delicious smell while waiting for the meat to cook down in the oven.  Our place will smell like BBQ perfume for the next few days, not even counting when we warm up the brisket in the microwave.

Wednesday, May 20, 2020

Brisket smoke, 5/20/20

Just before meat got "scarce", my Mrs saw a brisket sale at Albertson's for $1.69/lb with additional $25 purchase.  We had just smoked some chicken and caught bunch of crappie, so this choice 11.3 pounder went into the freezer for a couple of weeks.  We thawed it out today, trimmed off about a pound and a half of fat, seasoned liberally with North Main All N 1, and onto the smoker about 10:30 am.  As usual we had to cut it in half due to our little bullet smoker.
After 7 1/2 hours in the smoker we had some nice looking meat.
Wrapped in foil and another 2 hours in the oven at 250 and we had a perfect product.  It's tender, smoky, moist, and the fat melts in your mouth.  Not too shabby for some $1.69 brisket that sat in the freezer for a couple of weeks.