It's that time of year my friends! Fill up your fire boxes and start smokin!!
I smoked some brisky, pork ribs, lollipop chicken legs (from the wing) wrapped in bacon, and some ABT's (atomic buffalo turd's).
Bon appetit!
I start with a whole untrimmed brisket. I trim the fat down to a 1/8"-1/4" thickness. I always cook my briskets fat side down, this protects the bottom from heat and hence from drying it out. I cut up the fat I trimmed off and place it over the brisket (which is meat side up)in a pan with holes. Over the first 6 hours that fat renders out and drips onto the meat below. I slather the brisky in yellow mustard and coat heavily with "The Slabs".
All that's left and fat is rendured!
While the brisky is doin it's thing I start work on the Lollipop Legs
And ABT's which I make with Monterey jack, cream cheese and a habanero all put in food processor and whipped smooth. Fold into that, chopped grilled pineapple. Cut the jalapenos in half and de-seed, fill with turd and wrap in thick sliced bacon.
Let's eat!
I smoked some brisky, pork ribs, lollipop chicken legs (from the wing) wrapped in bacon, and some ABT's (atomic buffalo turd's).
Bon appetit!
I start with a whole untrimmed brisket. I trim the fat down to a 1/8"-1/4" thickness. I always cook my briskets fat side down, this protects the bottom from heat and hence from drying it out. I cut up the fat I trimmed off and place it over the brisket (which is meat side up)in a pan with holes. Over the first 6 hours that fat renders out and drips onto the meat below. I slather the brisky in yellow mustard and coat heavily with "The Slabs".
All that's left and fat is rendured!
While the brisky is doin it's thing I start work on the Lollipop Legs
And ABT's which I make with Monterey jack, cream cheese and a habanero all put in food processor and whipped smooth. Fold into that, chopped grilled pineapple. Cut the jalapenos in half and de-seed, fill with turd and wrap in thick sliced bacon.
Let's eat!