RDOwens
TVWBB Super Fan
Many years ago I gave up cookbooks. I've used Mastercook for a dozen years or so. It wasn't long after that I decided I never needed a cookbook again. Why buy an entire book when only a few recipes are cooked? It fits my mode of downscaling in any area I can.
June is a busy month for celebrations. They include Father's Day, my birthday, and our anniversary. When my wife asked me what I wanted, I pointed to Raichlen's How to Grill, which was on sale at BJ's. It had occurred to me that I could make better use of my grill than I had been. It's the first cookbook I have gotten (other than a gift a decade ago) since I digitized my recipes. I justified it as it is more of a technique book with recipes than a cookbook. Yeah, rationalization is great.
Tonight, I am using two of Raichlin's rubs in the WSM. I have a butt and a brisket in for an overnight cook. I am trying to follow his method. That has me basting every hour. Basting is a total PITA with both grates and thermometers going. Nevertheless, I will do my best as long as I am awake. I have a load of laundry going, I've cleaned the kitchen, and am tidying up some files. Hey, I'm up!
The butt is about seven pounds. I cooked its twin a week or so ago. It is rubbed with a basic rub, but is being basted with a vinegar mop sauce. I will make some slaw later today. The photograph in the book makes my mouth water.
The brisket is an ungraded 8.5# from Walmart. I am using the Lean and Mean Texas Barbecued Brisket preparation I used last week. My wife liked it, and she doesn't like change. I've already heard, "Why aren't you doing the Mr. Brown pork?"
Rubbed Butt:
Brisket, $1.86/#
Rubbed Brisket:
Brisket, Two Hours In:
June is a busy month for celebrations. They include Father's Day, my birthday, and our anniversary. When my wife asked me what I wanted, I pointed to Raichlen's How to Grill, which was on sale at BJ's. It had occurred to me that I could make better use of my grill than I had been. It's the first cookbook I have gotten (other than a gift a decade ago) since I digitized my recipes. I justified it as it is more of a technique book with recipes than a cookbook. Yeah, rationalization is great.
Tonight, I am using two of Raichlin's rubs in the WSM. I have a butt and a brisket in for an overnight cook. I am trying to follow his method. That has me basting every hour. Basting is a total PITA with both grates and thermometers going. Nevertheless, I will do my best as long as I am awake. I have a load of laundry going, I've cleaned the kitchen, and am tidying up some files. Hey, I'm up!
The butt is about seven pounds. I cooked its twin a week or so ago. It is rubbed with a basic rub, but is being basted with a vinegar mop sauce. I will make some slaw later today. The photograph in the book makes my mouth water.
The brisket is an ungraded 8.5# from Walmart. I am using the Lean and Mean Texas Barbecued Brisket preparation I used last week. My wife liked it, and she doesn't like change. I've already heard, "Why aren't you doing the Mr. Brown pork?"
Rubbed Butt:
Brisket, $1.86/#
Rubbed Brisket:
Brisket, Two Hours In:
