Curses, Foiled Again
Here's the first brisket for which I ever used foil as part of the cooking process. I will definitely experiment more with this in the future. I stirred a little passion over at http://www.bbq-brethren.com using the term 'crutch' to discuss foil, but no harm done.
In other news, I tagged WhiteTrashbbq, the BBQ Junkie, Rookery, Ole Smokey, and The Bacon Show. We'll see what they come up with.
I'm very proud to announce that I just wrote my first post on BBQBlog.com. My column will be profiles of the BBQForum members and I've already received one suggestion of someone to profile and I'm looking forward to getting that going (please keep the suggestions for other BBQForum members coming!). I'm adding links to BBQBlog.com as well as the BBQForum Podcasts-- two invaluable resources, so check them out. The podcasts feature some of the better known members of the bbq community including Paul Kirk, Danny Gaulden, Dave Klose and others. Highly informative and fun.
I whipped up my first batch of homemade sausage today-- sort of a fresh Kielbasa-type. Ground pork, herbs de provence, some seasoned salt, minced garlic, accent and black pepper. I'm making patties since I don't have a stuffer. I'm feeling like I need to buy some more ground pork already, as 1lb just doesn't seem enough-- this is goood stuff!