Uncle Al
Senior Cook
Hi All
I'm in the middle of a very long cooking session. Friday nite, on went 4 butts....Sat afternoon off came the 4 butts,wrapped and into cooler then on went 4 slabs of home made corned beef to be turned into pastrami. Pastrami off at 9.00PM wrapped and into cooler. At midnight, on went three nice racks of spares. I set the Guru to 235° and went to bed
Up this morning at six. Took off the ribs and started prepping two huge slabs of Free Range Norwegian Salmon. Brown sugar brined and rubbed. Those will go on the smoker at noon with some alder and sugar maple for smoke, to be followed by one dozen turkey legs brined with honey and black cherry for smoke.
I know, I know, there will post pictures next time, I promise.
I'm tired but as soon as the sun passes the yardarm I'm making cocktail #1.
Al
I'm in the middle of a very long cooking session. Friday nite, on went 4 butts....Sat afternoon off came the 4 butts,wrapped and into cooler then on went 4 slabs of home made corned beef to be turned into pastrami. Pastrami off at 9.00PM wrapped and into cooler. At midnight, on went three nice racks of spares. I set the Guru to 235° and went to bed
Up this morning at six. Took off the ribs and started prepping two huge slabs of Free Range Norwegian Salmon. Brown sugar brined and rubbed. Those will go on the smoker at noon with some alder and sugar maple for smoke, to be followed by one dozen turkey legs brined with honey and black cherry for smoke.
I know, I know, there will post pictures next time, I promise.
I'm tired but as soon as the sun passes the yardarm I'm making cocktail #1.
Al