Why cook of course!
Fired up the grill Saturday for lunch and pretty much kept it going until 12:00 today (Monday, Memorial Day).
For starters, or for lunch actually, I did something a little different, for me at least and grilled some great big Portabello mushrooms. Soaked them in a beef broth, olive oil and maple syrup marinade for about 20-30 minutes, then grilled them slowly for another 20-30 minutes. Plopped on a bun with some caramelized onions and goat cheese and they were quite good! (thanks again to Gowan for the recipe and idea)
After the Dome cooled down I cleaned out the ash and filled it up with a fresh load of Wicked Good Charcoal, Weekend Warrior and wood chunks for an overnight brisket cook.
I've cooked brisket "flats" before but this was the first time I got a whole "Packer cut." This is the flat muscle along with the "point" muscle. I had the butcher separate them and trim the fat to a uniform 1/8 inch.
I put the flat on the main grill and the point on the upper grill. Got 'em started around 8:00PM and took them off around 1:30 on Sunday afternoon. I wrapped the flat in foil and towels and put it in a cooler for a couple hours but I cubed the point(which wasn't easy as it was trying to fall apart!), gave it another liberal dose of Rub and put it back on the Dome in an aluminum pan for another two hours to make "burnt ends."
When the burnt ends were done, I called SpecialEd Sister #7 and said "I have some Cow Candy, fresh off the grill!" When she said "Cow candy, what the...?" I just said "come over, you'll like it! She did, and so did SpecialEd Sister's #2,#5 and several of their kids.
Once again, I cleaned out the ash (not much ash when using WGC) and built a fresh, full load in the pit. This time, three bone-in pork shoulders about 7-8lbs apiece.
Two on the bottom, one on the top, fired up around 6:30 let go overnight.
One shoulder was done at 8:00 this morning but the other two didn't come off until Noon. (each shoulder has it's own personality and agenda!)
Sent some home with my BIL, as a token of appreciation of hard work, sold some to a secret admirer (no kidding) and the rest is calling my name!
Monday, May 26, 2008
Why cook of course!