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Guest
Guest
Well, come he... or high water, here we go. Tues, night, prepared my first brisket (6 1/2 lb) using the rub from the Overnight brisket thread on this forum. Was going to try my first cook Wed during the day (doing nothing else but cook) but then my Father in law called to ask me to play golf. Brisket or golf....brisket or golf.... brisket or... oh, who am I kidding...it is golf...
But then, I thought why not both??
So here is my game plan. T time aroune 10ish. So, start Minion method around 730am (after kids have gone to school so they do not see real fear in their father's eyes - everything I am doing is On The Job Training, with no saftey net). And it is too early for beer (like Dave from VAncouver).
Then I will put the lit chimney charcol on a full pan of unlit charcol around 800am and get meat from refrig and put in WSM around 830am. Put it on (with full pan of hot water as I did not have a chance to go to beach for beach sand). Also put in Remote check probes in meat and cork or potatoe. Put Weber probe in on top of WSM to measure top heat.
Hopefully, heat (in brand new weber) stabalizes before 10 (gotta re-read desired temp) and I go off (feeling guilty as hell) to play golf (and pray...one prayer for low score and 2nd prayer for brisket that is not burnt to a crisp.
Come home immediately after golf (3 or 4pm)(bypass 19th hole beer(s)) to see if WSM has blown up or if there are fire trucks in front of house with all the neighbors looking for me.
If all is well (I hope), continue to cook and monitor and maby, just maby, I do not have to call Dominos for Pizza and I can envite my inlaws to a Brisket dinner.
Aint America great? Where else can you live where you can have a good time playing golf while your meat investment is frying away not to mention the house is going up in flames and this is only the first time you have even tried a cookout?
/infopop/emoticons/icon_biggrin.gif
But then, I thought why not both??
So here is my game plan. T time aroune 10ish. So, start Minion method around 730am (after kids have gone to school so they do not see real fear in their father's eyes - everything I am doing is On The Job Training, with no saftey net). And it is too early for beer (like Dave from VAncouver).
Then I will put the lit chimney charcol on a full pan of unlit charcol around 800am and get meat from refrig and put in WSM around 830am. Put it on (with full pan of hot water as I did not have a chance to go to beach for beach sand). Also put in Remote check probes in meat and cork or potatoe. Put Weber probe in on top of WSM to measure top heat.
Hopefully, heat (in brand new weber) stabalizes before 10 (gotta re-read desired temp) and I go off (feeling guilty as hell) to play golf (and pray...one prayer for low score and 2nd prayer for brisket that is not burnt to a crisp.
Come home immediately after golf (3 or 4pm)(bypass 19th hole beer(s)) to see if WSM has blown up or if there are fire trucks in front of house with all the neighbors looking for me.
If all is well (I hope), continue to cook and monitor and maby, just maby, I do not have to call Dominos for Pizza and I can envite my inlaws to a Brisket dinner.
Aint America great? Where else can you live where you can have a good time playing golf while your meat investment is frying away not to mention the house is going up in flames and this is only the first time you have even tried a cookout?
/infopop/emoticons/icon_biggrin.gif