For Thanksgiving I made this. No, not all of that (how silly!). I contributed to the feast by preparing the main event, a smoked rib roast along with gravy made from it’s drippings. I also made the veggies, but you all know how I make those, from this post and this post. Read the rest of this entry
I made this for Thanksgiving one year. After applying the rub, I forgot which side the fat cap was on. I figured I had a 50-50 chance of getting it right. Yeah… I smoked it fat side down. The fat which is supposed to melt down through the brisket (when properly placed on top) just dripped into the pan. Thanksgiving was not ruined, but the brisket was dry and we had to slather the BBQ sauce on it.
Well this recipe is my second chance. So keep track of which side the fat cap is on and clear out your afternoon. Let’s get to it! Read the rest of this entry
Happy Tax Day… eh, no. Sorry. It snowed yesterday and I really want to be outside grilling. So instead I made some kabobs. I stuck them under the broiler, after baking in the oven, for some semblance of a grill. It was nice, I wish it were warmer out so the kabobs would actually have the scent and flavor of the coals.
Anyhoo, these are quite lovely when you don’t have access to a grill. No need to soak the bamboo skewers when using the oven. I recommend going with bamboo skewers instead of metal ones. You won’t be scorched when your arm brushes the skewers or you forget that metal is an excellent heat conductor when you go in for a taste test. Read the rest of this entry
Kitchen Experiments 