go back a few pages i posted the recipe....they are saltines that i doctored up...you will not be disappointed
Yup I remember seeing the crackers it they looked different. I got the food all figured out for the party just keep coming up with more. My friend where we are having the party stopped for a beer tonight and he was putting more on the menus.guess he’s smoking wings and meatballs and making some slider things. I’m doing 2 pork buts and the bacon. Got chips dips cheese and crackers veggie trays and cake. Someone wants to make Jell-O shots to fill in the gaps I guess. 6 pm Saturday if you want to come over.
My cat gets fleas at times and Im thinking maybe giving them a try... Ticks, Fleas,, Same thing right..
I havent done the pork thing since '94 but if I did, there'd be some smoked cheddar on those crackers
Steelhead trout on the bbq, years before I started smoggin' em with a wood chunk sitting on the grill (example below)
2 inch thick .75 kg steak, sweet potato (with garlic. salt, pepper, butter added after cooking) Sugar maple chunk jardcore smoggin' it at the fishing cabin
I usually go 275°~300° they could be done at a lower temp but would take longer. They don't soak...put the melted butter and other ingredients in a ziplock bag with a sleeve of crackers gently toss until coated put on cookin rack immediately before butter cools
Finally nailed a great brisket! Took a long time and lots 'o dead cow but yesterday (and a bit of today probably) I finally smoked a great brisket- tender, moist, great flavor and no flaws that we have found. Whole packer brisket, trimmed and seasoned with salt and pepper only. The first thing I did differently was to push through the stall uncovered and smoke it unwrapped until it was 185 F internal, using pecan and cherry. That put a beautiful bark and smoke ring on the meat. Then a wrap and into the house oven (it was getting late) at 250 until the temp. was 207F, at which point I just shut off the oven and left it in there, wrapped, overnight. This morning I opened it to find it still a bit warm and guess what we had for breakfast? I have made quite a few briskets in the past and while all were edible and some pretty good, none were quite 'great' IMO. This one is great. I think the two differences are the longer smoke time and especially, the long rest period in a warm environment. I have always let the meat rest a bit but nothing like this last time, which is on the order of 6 or 7 hours. I have seen folks put them in coolers for hours but honestly never thought that it was all that big of a deal, now I am thinking it is a very important step to allow the meat to soak up some of the water it shed during the covered cooking period. Of course the real test will be the next brisket to see if I can do more than 'one in a row' I mean even a blind squirrel finds a nut once in a while, right?
