TheGreenChileMonster Fires Up The Weber Smokey Mountain
Posted 13 May 2018 - 11:05 AM
Make burnt ends of course😃
I cubed up the brisket while cold, into nice bite sized pieces. I'm making a sauce right now to coat them with. A little bit of sweet heat, rocoto BBQ sauce. I will make the sauce, cover the burnt ends while still cold with the sauce, then slowly bring he burnt ends up to temp at 250. That way as soon as the fat starts rendering again, the burnt ends will soak up all of that tasty sauce.
I'm also cooking some fried chicken. I started brining the chicken last night, in the leftover pickle juice from some spicy home made pickled snap peas.
Posted 13 May 2018 - 02:43 PM
Edited by Thegreenchilemonster, 13 May 2018 - 02:51 PM.
Posted 14 May 2018 - 10:45 AM
Thanks man! There will be a lot more grilling to come, now that the weather is warming up.
I just want to compliment you on the awesome food you showcase here TGCM, from prep to display!....Just da best.
I got in contact with a local farmer, and I will be able to pick out one of his piglets to slaughter in July for the world cup finals.
I can't wait for that cook. I've wanted to do a whole lechon ever since I cooked the whole lamb last year on the Weber.
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