A Fox in the Henhouse: New Year Cooking

Happy new year, my friends. I hope that you had a nice holiday season and have emerged rejuvenated and well. Let's hope the best days of 2006 are the worst of 2007.

Here's a look at some of the cooking we did over the New Year's weekend. We kept it a bit more simple-- a couple of chickens, a brisket flat, a piece of beef shoulder that we cooked and shredded, a pork loin cut in sections, 2 sausage fatties (bulk sausage rolls), a few pounds of cold-smoked white cheddar and a bunch of pizzas. The shoulder and the brisket were actually cooked for 24 full hours(!). The last 6 or so were in the oven at a low temperature. They were moist and tender, like you wouldn't believe. The brisket was probably overcooked by competition standards, but I don't care. It was amazing.

Beef Shoulder


Brisket


A small, hot fire with an onion for aromatherapy







Golden brown bird







Pizza


Pork Loin






Vertical and horizontal sections of Wubby at same temperature. Sweet!

Read more!

Time Has Come Today: Recent BBQ Exploits

I've been lucky enough to be cooking some holiday meals for some friends. The last few weekends I've been smoking up a storm while the weather has remained uncommonly mild in our neck of the woods.

This past weekend, I cooked two turkeys, 2 tri tips, a few pounds of kielbasa, a pound of cheddar cheese, 2 racks of spareribs, a clove-studded, honey glazed ham, and more. The weekend before that was more turkey, a beef tenderloin, more ribs and some ribeye steaks. I've been using a mix of hickory and cherry on everything and even have made some cherry wood lump charcoal of my own. Here're some pictures of the goodies.

Wubby in the sun


Honey-glazed ham


Spareribs


Smoked kielbasa


Fire-roasted Beef Tenderloin, Smoked Turkey and Spareribs












Homemade Charcoal and 10 pounds of Pulled Pork

Read more!