Here are a couple of pictures from my brisket cook yesterday. It turned out pretty well with a very nice smoke ring. It was moist throughout, but sliced clean and easy.
|Adding water to my insulated McCullough 2 x 2|
The things I do in the name of good food.
Warming the oil
Into the oil
Crispy skin close up
Slicing the turkey breast
Drumsticks, left and right breast, and dark meat complete and ready to eat.
Turkey breast, stuffing and peas. The deviled eggs and cranberries wouldn't fit on the plate,
but that didn't stop me from eating them the second time around!
|Linda made an apple pie for desert|
|I bought a jar today my local Kroger supermarket|
SLAWSA breaks the mold of modern condiments, boldly creating a whole new category of food, and standing alone in its realm of flavor. A delicious cross between a slaw and a salsa and far healthier than other toppers, more versatile and is a must-have for your pre-game tailgate, grilling at your backyard barbecue or to spice up your mid-week family dinners. We beg you, don't serve your guests boring condiments.
|I used about 3 tablespoons of olive oil in the skillet.|
|Close up of the finished potatoes.|
|Grilled hamburger, medium well|
|Hamburger, pepper jack cheese, topped with bacon and French's mustard|
|We served our grilled hamburgers with zucchini fries|
|No artificial flavors, No preservatives, No gluten, No fillers and No by-products|
|Natural casing hot dogs made locally in Metro Detroit|
|Hot dogs 4 ways|
|Hot dog lunch spread|
|BBQ Guy prepping brisket|
|Weber Smokey Mountain and Backwoods Party vertical water smokers|
|BBQ Guy seasoning whole chickens|
|Beer cans firmly seated in the chicken "roosts"|
|Three hours later, here's what beer can chicken looks like|
|"Resting" the chicken before pulling|
|Pulled bbq chicken sliders|
|BBQ beef brisket close-up|
|Rhubarb pie with the crust protector still in place.|
The metal ring protects the outer crust from over cooking.
|Meatballs wrapped in bacon after 30 minutes on the grill|
|MOINKs after 80 minutes on the grill|
|MOINK close-up on my Weber Platinum grill|
|Finished MOINK close-up read-to-eat after 90 minutes on the grill|