Tyrus

24 hrs later, with these two rubs. Will have some water in the cooking chamber of the offset and as you see pictured some tallow remaining will also go into the chamber to melt and be used as a basting agent, also cooking fat side up. I hope the cooking Gods are with me today, choice briskets have a tendenacy to be dry and this one I fear is somewhat thin on the flat. Anyhow, once complete it will go into the cooler wrapped until tomorrow. I've never rested the brisket more than 4hrs, some say it's ok, how do you feel?

Well they do, with dividends. Today I removed 12 barrels from the back and was so disappointed to see their return within 1/2 hour. Have no fear the end of the world isn't over quite yet, that small set back will soon be forgotten because tomorrow is brisket day. Trimmed out the brisket this morning and applied the seasoning for a dry brine of 24 hrs, I had wanted a wet brine but the Harry Soo method looked good for this 15.75lb full packer of choice quality. On for tomorrow, with hopes of a tasty moist brisket dancing in my head for kick off on Sunday. Now I did take a few shots of the brisket, where they went upon download I haven't a clue. I will try again in the morning, but heres a few of a beautiful Indian summer day in the northeast. I wonder, do the leaves fall from the trees in Bali or Florida or Tahiti?

I was reading from a book called Smoking Meats the other day and came across in the brining section the idea and it's possible application for a cut of meat as this. As you know brining helps to retain moisture during the cooking process and as an addition many different flavor accents could be added to the brine itself to impart flavor. So, it could be an alternative to injecting if your curious enough to try the next time, as an experiment. It does open a few doors of insight as to changing the flavor somewhat or just an approach into changing the cooking method. I haven't done this yet, but in a way the idea seems better than drowning your meat in lard. Hey, just a thought, that's how most things start.

Job well done, you and your guests should feel very comfortable in that setting. Speaking of settings, I had to look twice noticing the fence line and your neighbors roof line, the topograhy adds to your privacy and is easy on the eye's when looking at a distance. Having a roof over your head is always a plus, enjoy your work.

Looks like you had it all scientifically exploited, yep 2 years in the freezer isn't uncommon as one might think. I scratch my head sometime and say where did that 16lb brisket come from, then I look at the date and all you can say is, "well," it's gonna be good.

This little critter is called a Chuck Fillet Roast and like most po'boy briskets it's cooked the same way. It stayed on the offset today just giving me another chore to do while I was raking leaves and cutting the grass. This took 7-8 hrs to probe seemingly well, but in the end my wife was hungry and it didn't get the opportunity to rest....what can you do. Salt, pepper garlic rub and it was done, nice bark and smoke ring served wih the best leftovers I could find. A litttle dry as expected with no rest, however it was all alone in that massive cooker, but the gravy did help. Oh well, next time

Geez John I had to look it up again, no wear no tear, but after I find a place generally it's committed to memory so I toss the paper. This is it, Piantedosi Butcher Shop 282 Court St Plymouth Mass. Now it did get a bit weird in there, the grandfather waiting on me had one eye and the girl shrink wrapping the meats didn't speak any English so if your Italian is better than mine your set otherwise wait for the son or Tekebo for the translation. Life's an adventure, happy trails to you and a pleasant journey my friend.

German Rabbit Stew, hadn't cooked this in quite some time so it's pictured here with potatoes one day and linquine the next. Cooked on the KK, lid off at first for some smoke injection, then stirred and finally sealed to tenderness. It took a while to find a vendor that supplied rabbit in the area, quite a few calls here and there but I was pleased with the result. You know rabbit is nothing like chicken except in texture so don't be confused surrounding the taste, and do come prepared with a sharp knife or cleaver to separate the joints which are unfamilar to chicken because it is a bit puzzling. Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Bon Appetit

Now that would make a fantastic sandwich, great job, next time you can just wing it, since all the hard work is done. Was it a prime or choice?

I didn't know that. Tell your Husband he's a good man and he's well knowledgeable about all decisions involving rare artifacts. It's never about the capture, it's always the chase. Love that POT, it's a beauty and handsomer than mine, but it's impractical unless you have a use for it, unless it's to show. I saw the tin was still complete inside, you never know, one day it could be full again, and you my dear could fill it ................maybe with a Chili, wouldn't that be remarkable. Food for thought, the Fall is a coming.

It looks au natural and I'm glad you incorporated the knot, they always provide a bit of character, very nice.

I have one humongous artifact, an S&A Co pot from the 19th century that I hang in the outdoor cooking area it's very much in the tradition of Tekebo's pots. It's funny you mentioned the pots, just last week a guest of mine commented on this hanging pot and asked if I had ever used it. Unfortunately not, it's just too large and needs a tinning in the worst way. However I love the look it commands and the strength it takes to hold with two hands. Here's a pic and please excuse the condition, it hasn't been cleaned in over a year from it's exposure to the weather but I love it just the same. I'm with Syzygies when it comes to pans....carbon steel and cast iron meet the needs. I do remember my folks owning a set of Revere copperware made in the 50 or 60's, they're still employed in the family somewhere today. Nice pans Tekebo, you did them justice.

A new toy and it took 4 hours to open, you musta been savoring that or had a good bourbon in hand and was planning strategy beforehand. I see you went with the metal vs ceramic and it appears to have a inner metal layer creating an insulation zone for some high temps, looks sharp. Good luck and happy cooking on your new toy, have to say you kicked my can on pizza ovens down the road a bit...will I follow the can. Hey, wanted to let you know I designed a V-shaped fire box for the Lang and had it fabricated at the welders, it alleviated the bad smoke and temp changes known for the flat raised stand they sell with it, works real good now, just in case your missing the Lang.

Welcome, generally I'm pretty good with geography but I had to look this one up. All I can say is, lucky you, gorgeous island. We're looking for ideas from you to bring forth from your island Mediterranean oasis that will show the native flavor, especially in your KK.

Yes it is, a great stop for something eastern European

Made this potato side for tomorrow nights guest, it's grated potato, zucchini, cheese, parsley, broccoli, dill, chive egg and kielbasa...with a cherry tomatoe on top. To be served with a cucumber sour cream dilled dressing. Here's a pic, one batch on the 23 with a half basket and the remaining on another.

Well if your looking for authentic you might think you were in Warsaw because they're all from the old country with a heavy accent. Aside from that the store is in Stoughton Mass near the T-Station off 138, but I believe it's a bit from your local. Everything in the store is from Poland or made authentically nearby, 12 different Kielbasa's, blood pudding and all the rest. The next one's in Boston in Southie, actually two...that is all braindoc, thanks for shakin the tree.

After all that I realized one of the best ingredients in a Bloody Mary is horseradish, it had to be told. The interest in the subject braindoc started stayed and so I drove to the Polish store some 15 miles away, this is what I found in the cooler/frig with a close to fresh as you may come by in a jar not grated by your own hand.

Acquiring a taste, you have to build up a tolerance, it's what some would have to do to enjoy this marvelous root. I remember as a child the contests some of us had to see whom could eat the biggest spoon, today the challenge is water over the dam. Either I burned out all those receptors or my tolerance level is sky high. Kind of like Toney here, he loves the ghost peppers and habanero's, his tolerance came from constant exposure and an addiction to the peppers flavor, if I were to venture a guess. You know you've hit the big leagues when you can take a table spoon in your mouth of the homemade and then without blinking an eye rest your spoon back on the table and say, pass the Kielbasa please.

I do like my horseradish too, the frig always has a bottle. For good horseradish I go to the Polish store for the imported variety and am never disappointed. To get the hot stuff the fresh root is best, for cutting and flavor I use sour cream and honey. Hot is an odd term since it affects the nose the most and not your tongue. Your correct Tekebo about potency and time, so if you like it hot eat it up quickly. Nothing like horseradish on a good piece of Kielbasa, they dance well together.

Handsome color on the lamb only matched by the outstanding color of your gifted board. Everything about that board says slice me a generous piece, great handles, nice.

I hope you rescued the leg and saved the day. Try a bamboo skewer to stick through both meats to hold them together, at least that's what I do with reasonable success. Once the meat begins to tighten on the skewer they hold quite well.

Hey Jeff, you do realize that's a pic of my grill in winter covered up. Not a very complimentary one at that, I get the point though, made me laugh. Boy, I'm sure glad it's summer, that picture gives me the chills. Spooky

Glad you did Poochie. There other options available where you can order just the top fire box and crank without the wheeled stand below. You'd attach it to some sort of masonry of your liking, the obvious drawback is...it doesn't move. Rust with anything metal is always a concern too, keep that in mind and although the gauge/thickness of some quality grills are worth mentioning they all succumb to this demise in time. If you live in the desert it will be around that much longer vs the rainy spots where you have to cover. Ah, my grill will probably out last me but if your looking to dodge the rust and make it a departing gift in your will,.. well the SSteel is a good option. Don't rush in, it's what I would recommend, your happiness is paramount, satisfaction, you don't want buyers remorse. I don't want to brag, float my own boat so to say, but on my grill (the Hooray) has the best rotisserie out there bar none, and the cranking system is onehanded and IMHO superior to all others. It can be adjusted slowly, quickly, quietly, smoothly, incrementally with precision with a finger and hold position regardless of weight. You do pay for these conveniences though, good luck, they certainly are a lot of fun. I'd be happy cooking on any of them, like buying sneakers that fit, get the one that's comfortable for you or the one you gravitate too.

Well Tekebo, I'm leaning towards the chicken too, but hell do them both. Variety and choice for your guests, let them decide which is best. You know I was looking on my bookshelf and there it sat, "The Whole Beast." So I dusted off the cover and gave it a thought, held it in my hands and slowly began to turn the pages with anticipation. When I realized there were no pictures my interest deflated like a balloon losing it's air, but then, I turned to the part where we had some rabbit and hare, then my notice peaked beyond compare. Yah, we'll have to resurrect this book and put a good foot forward, Syzygies reminder was a distant call to pull it out and take a second look aside from a recollection of guilt.