You Stay Classy, Louisville

I am still snickering at this sign because I may be incorrigible.



How disappointed do you think some dads will be when they are served up "steaming spaghetti, covered with our original secret-recipe chili and topped with a mound of shredded cheddar cheese"?

Party!

Smoke

It's official: I really love my grill. I use it pretty much every chance I get, taking breaks only when travel, bad weather or other cravings (Chinese take-out!) get in the way. So far I've grilled steaks, portobello mushrooms, hamburgers and grill fries, asparagus, green beans, eggplant, hot dogs, chicken breasts, and ham steaks with corn on the cob. They have all turned out pretty well and I have all kinds of new recipes I want to try. This is one successful present.

I have been enjoying the whole experience, including my time outside. Every once in a while I have some company while I grill.


This young bunny just happily munches away while I mess with the grill. The opening and closing of the lid and the door don't phase him. The extra cuteness certainly enhances my time outside. A couple of times he hasn't stuck around, but I've been treated to a "run-by".

Today I was alone as I ventured into new territory: barbecue. Instead of grilling quickly over relatively high heat, I wanted to try the classic low and slow, cooking with smoke. Specifically, I decided to barbecue a beef brisket. It seemed like a good first choice. When Adam and I go out to barbecue places it is often what he gets and I like it too.

I began last night by rubbing the meat with a spice rub (ancho, chipotle, cumin, paprika, salt, black pepper, and brown sugar). It sat overnight and I brought it out of the fridge for about an hour before cooking. During that hour I soaked my blend of wood chips (hickory, oak, and mesquite--the Steven Raichlen blend for beef). Then I made a marinade for basting (apple cider vinegar, beer, onion, salt, molasses, and some of the spice rub).

I set up a split bed fire, using the charcoal baskets. I put one basket on each side with a drip pan in the middle. This time I used hardwood briquettes instead of the usual natural lump charcoal. The gas starter made lighting easy (even in some gusty wind). Once the coals were ready I sprinkled them with some wood chips, oiled the grate and put the brisket on. I closed the lid and let it cook for two hours (basting and adding coals and chips every 40 minutes or so). Here is where the hinged lid came in handy; I had no difficulties.


After the first two hours, I put the brisket in a disposable pan and continued the fire-tending, woodsmoke, and basting for about 3 1/2 more hours. I spent a good part of my time today on the deck. I was nervous about leaving the grill untended for long. The day was warm, but the wind kept me relatively cool. I had a couple of bottles of Perrier and some beer. I read Persepolis, called Adam and Mom to chat, and relaxed. When I could poke a fork in and out of the brisket without resistance I took it off the grill and let it rest for 20 minutes. During that time I made some barbecue sauce (ketchup, honey mustard, hot sauce, brown sugar, apple cider vinegar, and black pepper heated up with a couple tablespoons of butter).

I was a little worried about how it looked at first. I knew that it was supposed to blacken, but I wasn't expecting it to look like it did. I half expected the whole thing to be a block of carbon. Thankfully, when I cut off the layer of fat, it looked fine.


I served it with the endless pasta salad (we've been eating it since Sunday!) and some sour cream and onion Lant Chips (awesome Scandinavian brand of potato chips). Adam and I both count the meal as a success, though next time more vegetables are in order. The meat was not dry and it was pretty tender. Some of the outer pieces had a taste that was a bit too smoky, but for the most part the smoke taste just enhanced the beef. I am really pretty proud of the outcome and am excited about trying it again. I think I'd like to barbecue some ribs. And Adam has already asked about turkey so that may be a future project...

The only thing that I would do differently would be to be check the sunscreen. I put some on, but either it is too old to be effective or I wasn't diligent enough about its application. I got a pretty good sunburn, especially on my face and shoulders. Right now, this is my best friend:


Aloe vera gel is just what I need when I fry myself. It is cooling and moisturizes without a nasty, heavy lotion feel. I slather it on and hope I don't peel too much later. Even if I do, it was worth it. I had a great day.