Stuck here at work around all this damn wine and all I can think about is food tonight! Got anything special lined up?
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Seems like a day for a barbecue, so I rubbed up some ribs and will slow cook them on the grill if it's not pouring. If it is, it'll be Alaskan King Crab indoors.
ummm.....Salmon
Maybe.
Maybe.
Salmon and pinot today with a N. Joly to start with.
Well we've got great weather here for a change, usually it's cold and rainy on July 4th. Really puts a damper on the fireworks shows when you have to bundle up and take an umbrella.
But today, I am smoking/slow cooking a 10 lb. brisket. Put a nice rub on it last night, and am using cherrywood chips for flavor. I'm 4 hours into it now, and it's looking pretty good!
Now, what to pair with it....
But today, I am smoking/slow cooking a 10 lb. brisket. Put a nice rub on it last night, and am using cherrywood chips for flavor. I'm 4 hours into it now, and it's looking pretty good!
Now, what to pair with it.... 
Burgers and Zinfandel. Nothing like a high alcohol zin to ring in the 4th! 
I'll just avoid lighting any fireworks myself.
I'll just avoid lighting any fireworks myself.
quote:Originally posted by mneeley490:
Well we've got great weather here for a change, usually it's cold and rainy on July 4th. Really puts a damper on the fireworks shows when you have to bundle up and take an umbrella.
But today, I am smoking/slow cooking a 10 lb. brisket. Put a nice rub on it last night, and am using cherrywood chips for flavor. I'm 4 hours into it now, and it's looking pretty good!
Well that sucked. All the literature said it would take around 6 hours to reach the correct temperature. Try 16+ hours! Started it at noon; used 2 different thermometers to insure the correct cooking temp. At midnight I gave up on watching the grill and tossed it in the oven. At 4am the new batteries in my remote temp probe were crapping out, so I shut the oven off with 4 degrees left to go. I'm just glad I was only cooking for the family and not guests! We ended up dining on hot dogs yesterday.
my liver is still marinating in beer and tequila.
Babyback BBQ ribs. I struggle with this wine pairing. I wanted to try "big", so I selected a 2001 Foppiano Petite Sirah from Paso Robles. This stuff is so dense and viscous you have to chew before swallowing - not what I'm looking for in a food accompaniment.
Next time it's BBQ ribs and beer!
Next time it's BBQ ribs and beer!
Wiser words have never been spoken... well maybe.quote:Originally posted by Purple Teeth:
Next time it's BBQ ribs and beer!
We cooked burgers and dogs, but the burgers were the best I've done them. Had homemade baked beans, potato salad. Drank homemade lemonade and iced tea. I love this type of "picnic" food.