Heaven
New look, new thrill, huh? Everything's all flippity-flopped around and stuff. I've thought about using a different background for a little while, and, ta-da! It looks kind of nice with the juicy burnt end above, but everything looks good with a burnt end, I s'pose. I'd like to thank Mona for lending a hand in the valiant effort to make things work with the old template. Your a real fighter, Mona. Brisket is probably my favorite barbeque 'thing' to eat. This weekend we're cooking two flats, two racks of ribs, some sausage and a couple of chickens. I'm psyched. It's been weeks (or is it month(s)?) since I've had a chance to play with fire, and poppa needs a few hours on the shrink's couch.
Hiroshi and I will probably be on the 8am train with or meats. Don't get dirty on me, y'all. We'll be at the house by noon or so, which means the meat will hit the grates by 2. That gives us time to preheat the pit, pull the membranes off the ribs--which was explained wonderfully at WhiteTrashBBQ--slather and season the ribs, season the chickens and drink a couple of beers.
Oh, I can't wait.
posted by Backyard Chef @ 8:23 PM
3 Comments:
Damn boy. Looks real good. I expect some of that brisket to find its way to Brooklyn on your way home.
Let the games begin!
Oh my god!!!!!!!!!!!
You figured it out!!!!!!!!
"You are the champion..my freh-end!! You'll keep on fighting, till the end!"
Way to go!
I'm excited and relieved it worked out for you :)
I think you should 'cue somethin up with a Chinese twist for the Chinese New Year and tell us about it.
Thank you, thank you. I truly am a talented lil' devil, aint I? (note faux swelled head). It was such a pain in the a$$.
Rob-- we cooked way too much food, so if you want me to bring any this week for the meeting(s), let me know. Great weather these past few days, except for getting stuck in the rain with an exposed Wubby yesterday. Blah.
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