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Brisket blogging update: Friday morning
All dressed up and ready to smoke. Yes, I did get up at 5 am this morning and started up the coals in the smoker’s firebox. The flames were visible at first, and given that our deck can be seen by lots...
View ArticleBrisket-blogging: Sunday morning aftermath
OK, I had planned to blog more (and post more photos), but once things got rolling Friday morning, I was pretty much too busy. Here’s how the cooking schedule turned out: Friday, 6 am to 2 pm: smoked...
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Happy Thanksgiving, everyone!
I am grateful for more than I can express: family, faith, friends, country, health, the opportunities of life, and above all my sweetheart, Sandra. God bless us, everyone. ..bruce w..
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VLSB Alert
Sandra and I are doing one of our semi-annual Very Large Scale Barbecues on Saturday, August 21st. Any regular ASIP reader who is interested in attending, just drop me a line, and I’ll give you...
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VLSB blogging: T-2 days
Got up this morning while it was still cool and worked on cleaning up the smoker and the grill a bit. Now I have to get some degreaser to clean up the deck where I was cleaning the grills (and,...
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VLSB blogging: T-42 hours
I’m doing three batches of brisket instead of my usual two. Each batch needs to smoke for ~7 hours, after which it sits in the oven at 180° for 18-24 hours, so the question is: do I start late Thursday...
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VLSB blogging: T-31 hours
Bit of a short night. I was up until nearly 1 am tending to the brisket, then got up at 4 am to add more coals and move the briskets around a bit, then got up at 6 am to take the briskets out of the...
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VLSB blogging: T-19 hours
Last batch of brisket has been in smoking since about 3 pm this afternoon; I plan to take it out around 11 pm and put it in the oven. At that point, I’ll let the smoker rest until early tomorrow...
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VLSB blogging: T-9 hours
Overslept last night (despite the iPhone alarm I set) and woke up around 1 am. Not a problem: got the brisket out of the smoker, double-wrapped it, put it in the oven (at 200°) and went to bed. Got up...
View ArticleVLSB blogging: T-60 minutes
Turkeys and lamb done, carved, and in the oven; all brisket done, ready to be carved; soda needs to go on ice. General craziness time, so I can’t post more until it’s all over. See you then. ..bruce...
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Quelle horreur!
Hat tip to Reason for pointing to this CBS-2 exposé of illegal underground dinner parties in New York City: Clandestine dinner parties like the one Leitner attended have become more common in New York...
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