With my blogs, I hope to accomplish making people feel more confident in the kitchen.
The only thing that separates me and you in there is this is my passion so I go above and beyond to be knowledgeable about this craft.
One thing I won’t hide is my flaws in the lab.
So, my main goal is to share my mess ups, my missed ingredients, my forehead smacks, but also how I fix or flub them….
Mostly fix though.
Once you can understand the way food works and how to work with heat and knives anything… and I mean anything is possible.
DOWN TO THE “BBQ” TAX
I got a call for a smoked brisket from a loyal customer. I happily obliged even though Q’ing isn’t my strongest cuisine just yet. Which meant…
FABRICATION OF THE COW!
I start by taking a chunk of the fat cap underneath to make sure it’s not too fatty, but still has enough fat attached to develop flavor.
I rubbed him down with a generous handful of my delicious RubOn! Garlic Herb Salt and let it sit a few hours.
First “wish I could’ve”.
Wish I could’ve let it sit overnight to soak up and dry out to get crispier on the outside.
It still worked.
NOW HERE’S WHERE IT MIGHT GET REAL FOR YOU…. BUT IT DEFINATLEY GOT REAL FOR ME!
Since I am not chef girl R grill, I asked my brother in law for some advice before I got started. I asked him because he made …. THE.BEST…brisket… I’ve ever eaten
I’m just saying.
He gave me some pointers and I THOUGHT I had it.
I got my charcoal. The one that doesn’t need lighter fluid.
[Which I think its soaked in it which defeats the purpose for those who think it’s better for them.}
I got my apple woodchips and headed home.
I got the fire going like he explained and how I’ve done in the past and noticed the temperature wouldn’t go passed 150-200.
So, I throw more shit in to keep the fire up and did that until I was out of charcoal and wood, which took place for about 5 hours.
LOW N SLOW WINS THE RACE… RIGHT
Solution…. or was it. I go to the store for more coal and wood.
As I’m coming home, I see some clouds rolling in…. just my luck, right? But I say it’s not going to rain. Till pass over.
I set the fire back up and head inside just in time for the 10-minute torrential down pour…. Which DID NOT help my fire sitch.
THE REAL MVP
The mini tsunami woke my dad out of his after-work slumber when he asks how the grilling is going.
With frustration, I tell him I can’t get the fire hot. Which lead to the “well why didn’t you just ask?”
Because I’m a big girl now papa and I wanted to figure it out… touch and go ya know!?
HERE COMES THE FOREHEAD SLAP!
So naturally he tells me all I needed to do was open the vents.
I finally get it rollin’ to 225 for 2 more hours, wrapped with foil for 5 more hours, and finished in the oven for another 2 hours. An initial 8-hour project quickly became a 24-hour adventure.
I CAME. I SAW. I CONQUERED
12 lb. brisket
RubOn! Garlic Herb Salt