TentHunter
Moderator
This weekend was our 18th wedding anniversary and after 18 years of pure marital bliss with me (cough, cough), I figured I better fix her a good dinner!
I have more pics of the cook and more info on how I did the brisket, if anyone is interested in seeing them.
I started on Saturday by smoking a brisket flat (alongside a pork butt) on my offset smoker for three hours, then foiling it with some braising liquid for about three more hours until a candy thermometer slid in easily. Then it went into the fridge overnight.
Then Sunday I wrapped the brisket in a bacon weave and put it on the Weber kettle with some oiled & salted Russet potatoes for about 1 1/2 hours.
The menu included: Bacon Wrapped Brisket Fillets, Steamed Crab Legs, Baked Potatoes, some of my Sweet & Heat style armadillo eggs and an Avocado & tomato salad with a lime vinaigrette.
Here it is plated. Note: the Armadillo eggs are made from both jalapenos & some mini sweet peppers.
Thanks for looking!
I have more pics of the cook and more info on how I did the brisket, if anyone is interested in seeing them.
I started on Saturday by smoking a brisket flat (alongside a pork butt) on my offset smoker for three hours, then foiling it with some braising liquid for about three more hours until a candy thermometer slid in easily. Then it went into the fridge overnight.
Then Sunday I wrapped the brisket in a bacon weave and put it on the Weber kettle with some oiled & salted Russet potatoes for about 1 1/2 hours.
The menu included: Bacon Wrapped Brisket Fillets, Steamed Crab Legs, Baked Potatoes, some of my Sweet & Heat style armadillo eggs and an Avocado & tomato salad with a lime vinaigrette.
Here it is plated. Note: the Armadillo eggs are made from both jalapenos & some mini sweet peppers.
Thanks for looking!