Saturday, May 12, 2007

Counting down: Two weeks to brisket

The list of side dishes is being finalized.
  • Bacon Barbecued Beans
  • Granny Smith Coleslaw
  • Potato Salad
  • Baked Mac & Cheese
  • Corn & Black Bean Salad
  • Fruit Salad
  • Baked Cornbread Casserole
Standby for desserts.


Sal DeTraglia said...

Whoa, Minion! A brisket like that would be worth the price of the plane ticket alone.

How about providing some of your planned cooking details for the rest of us Q geeks? For example, briquettes or lump? Sand or water in the pan? Rubs? Guru or no Guru? Wood choices?

I took the easy way out for my party tomorrow. I smoked and pulled the butt a few weeks ago, then froze it. It's thawing now, and I'll do a gentle reheating with apple juice in the oven tomorrow. I made the standard vinegar sauce and a KC-style tomato-based sauce. But to keep it interesting for me, I am also trying a South Carolina/Georgia-style mustard sauce--recipe from Smoke & Spice.

Ain't the Q culture great? What did we do for fun before being bitten by the Q bug?

Good luck next weekend, and keep a running update on the blog for the rest of us to follow.


Headless Blogger said...

Good idea Sal. I'll post each recipe separately as I make a final decision on recipes and techniques.

You have the right idea about precooking your pulled pork. By the time I am done pulling, I am never hungry. I'll look for your party posts, too.