So I know it’s been awhile since my last post, but I’ve got a few reasons. First, I’ve been busy. Second, we actually went through an extended period (like 4 days) without internet at the house, and I don’t think my company issued blackberry had the juice to handle a blog for me.
In any event, since my last musing, we have been through Christmas and New Years, and most everyone was officially back at work today. I hope you and yours had a great Holiday season filled with good food, good drink, family, friends, and peace.
As part of our Christmas, the wife and I went away for the night and stayed at the Woodlands. It was sort of an experience for us, in that we elected to leave our collective 200lbs of dog home alone for the night with the assumption that they would probably sleep while we were gone. Reader, this may not sound like a big deal to you, but we have never left them home alone at night before, and we knew it could potentially be dangerous for our belongings. Let’s just say that when I got back in the AM to check on them, I was greeted at the door by a few animals who had evidently spent the entire night waiting at the front door wondering where we were. Now fortunately, there wasn’t any destruction that we found, but a few days earlier, we learned that the dogs don’t particularly care for newly purchased bestsellers. Thus our misgivings. Below please see exhibit A.
I can’t prove it, but I think it was Pup based on her nerves when we got back that day.
But I digress. Back to the hotel. We had a great room that had a sitting area and large bathroom that had a large glass shower and separate jacuzzi tub. Next to the toilet we had one of these.
I really don’t get it. Neither does the wife by the way. I cranked it up the the max to see what would happen, but can’t understand the physics of it. As it was very low pressure. I guess you’re just supposed to splash your arse with the water when you’re not feeling so fresh. Sigh. The French strike again.
Lastly, the first brisket I cooked in 2012 did not turn out as planned. I started with my usual prep. Finding a fairly uniform certified angus beef brisket and prepping with a dry rub.
I got my rub put together and spread it all over the brisket. Then wrapped tightly and let it get happy for about 4 hours. Meanwhile, my brother-in-law and I cleaned the grill and got our lump hardwood charcoal ready and soaked our applewood chips for the smoke box. Our intent was to put the naughty bastard on the grill about midnight and cook/smoke for about 10 hours, or until the brisket started to break down and get tender
I guess the reader will notice that there is no coal in the center of the grill (large grill by the way) which is where I cook the brisket (I move one grate to the center to keep the meat removed from direct heat). I also should add that I cook around 225-250 degrees in this method so as to allow the meat to get tender via the low and slow method. Boys and girls, the plan was good, but the execution was definitely lacking.
Here’s the aftermath.
For you brisket rookies out there, Brisket Flambe can evidently occur when a catch pan under your brisket fills up with some fat and is then ignited by a stray spark. By the way, my brisket was only on the grill for 1.5 hours. Bad luck or operator error. Your choice. I did save about 60% of the meat, which coincidentally looked like a football that was left in the cafeteria at the Chernobyl Plant before I trimmed the char off and made a shredded brisket mix out of the remainder. Was still good, but not what I planned on.
I plan to post more in 2012 and appreciate you checking out my blog. Thanks again for reading. I wish you all a Happy New Year.