Silver N Blue
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So in l the premise of holdouts, bickering, bantering, and now the punter having a prominent role in the offense I needed a break. It is game week ---a week of anticipation--every team having a legitimate chance at their respective division and title. As I hurry around to accomplish all the chores this week as it is still summer here in the DFW MetroPlex I decided to take a break and prepare my meats for the upcoming games set to kick off with a classic as the Bears and Pack battle it out on Thursday. So here is to all my Cowboy brothers and sisters as I stand up and salute you all! We have team to support this week! So let's kick off the week with some tasteful fun!! For me I started Sunday and finished up yesterday---
For Thursday--I smoked chicken legs and wings
For Friday---I smoked a brisket--this will be a two part event as the 8 inch tip has been cut into cubes and will serve as my Sunday game day feast of "burnt ends". The rest of the brisket has been sliced into nice long thin strips for sandwich's or stand alone meal. Saturday will most likely be the day we choose to eat the sliced brisket.
Saturday ---I have prepared three slabs of baby back ribs with a dry rub of cajun/carribean cuisine.
Sunday--oh there will be leftovers but fries will be made to go along with those sweet and spicy burnt ends.
I usually switch up my wood for seasoning but for this batch I decided to stick with hickory....everything seems to be a hit. Juicy with ample smoke sensations you can almost taste. So with that my friends here is to the 2019 season! So lets come out blazin and get this party started! Go Cowboys!!
For Thursday--I smoked chicken legs and wings
For Friday---I smoked a brisket--this will be a two part event as the 8 inch tip has been cut into cubes and will serve as my Sunday game day feast of "burnt ends". The rest of the brisket has been sliced into nice long thin strips for sandwich's or stand alone meal. Saturday will most likely be the day we choose to eat the sliced brisket.
Saturday ---I have prepared three slabs of baby back ribs with a dry rub of cajun/carribean cuisine.
Sunday--oh there will be leftovers but fries will be made to go along with those sweet and spicy burnt ends.
I usually switch up my wood for seasoning but for this batch I decided to stick with hickory....everything seems to be a hit. Juicy with ample smoke sensations you can almost taste. So with that my friends here is to the 2019 season! So lets come out blazin and get this party started! Go Cowboys!!
