Let me apologize at the outset.  This post is a bit rambling.  It covers a lot in as short a space as I can fit it into.

Many of you know that we’ll be moving to California in the near future.  As of today that move is … [visit site to read more]

© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2009. | Permalink | 3 comments | Add to del.icio.us
Post tags: BBQ, Family, friends, Tex-Mex, Texas, TX

I’m dedicating this post to Lydia of the Perfect Pantry, who requested brisket the last time I did barbecue, and every expatriate Texan out there, including of course the lovely Lisa from the Homesick Texan. I wish you could have been here to enjoy with us!

4:45am:

The food blogger rouses himself from a quiet and peaceful slumber and staggers to the coffee maker. He realizes he had planned to wake at 5:30, so the infernal machine hasn’t started brewing yet. He punches the start button and plops down at his desk to check the night’s emails until brewing is done.

4:50am:

The food blogger is roused from a quick nap by the beeping of the coffee maker. It seems he has fallen asleep at the keyboard again. One cup of high octane sludge later, he is ready to proceed with the day as planned.

5:10am:

The blogger pours himself another cup, adds a bit of sugar (which he had forgotten on the first round but had been too tired to correct) and inspects the contents of his refrigerator. Inside he finds a 3.4 pound pork butt roast and a 2.8 pound brisket which have been resting happily throughout the night after their evening massage in BBQ spice rub. they look content and are moved to the stove top to come to room temperature while the food blogger continues.

5:25am:

The food blogger lights a small pile of briquettes in the fire box of his combination smoker/grill and makes sure that the mesquite wood chips are nearby, opened and present in sufficient quantity. With the fire happily started, the food blogger enjoys the sounds of pre-dawn morning while sipping happily on the remnants of his second cup of coffee.

6:00am:

With the coals now colored a lovely gray and glowing warmly in the smoker box, the food blogger gets down to business. A few quick photos of the ingredients are snapped, another cup of coffee is poured and the dog is let out on his tether. (can’t control his schedule, he needed to go). The blogger, the coffee and the two marinated pieces of USDA choice head outside to begin their long, slow day.

6:05am:

The meat is placed on the grill as far away from the fire box as possible, a probe thermometer is laid on the grate next to the meat to ensure that the grill’s built-in analog thermometer isn’t lying and the lid is closed, not to be opened for somewhere around four hours.

Mesquite chips are added to the charcoal for smoke, first some smaller pieces then, once those have caught fire, a few hand-sized chunks get plopped on. The fire box door is closed and the vents on the smoker are set to half-open. The food blogger wanders back ito the house to see about other projects for a bit.

6:30am:

The food blogger turned pit-master checks the temperature in the smoker box and inspects the fire. unsatisfied with the amount of smoke present, he adds a few more pieces of mesquite to the fire box. with the smoker box temperature hovering between 150 degrees and 200 degrees Fahrenheit, the food blogger retreats to a 20 minute timed run at Resident Evil 4, which is still kicking his buttocks.

O.K., Enough with the campy Play-By-Play!

(O.K. O.K…. I couldn’t resist, I’m sorry!)

… [visit site to read more]

© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2008. | Permalink | 11 comments | Add to del.icio.us
Post tags: Barbecue, BBQ, Recipes, slow smoked, Smoked, smoker, Texas, TX