We were all here for Thanksgiving: Crouton & Ditalini, our son Baguette, daughter-in-law Truffle, and grandson Pesce, along with our daughter Escargot and her boyfriend. Underfoot, of course, were Mortadella & Ubriaco, along with Baguette’s dog. Our poor old cat spent the day hiding in a closet.
What a great feast we had! Relishes, turkey […]
Ditalini and I drove to Las Vegas with our daughter Escargot and doggies Mortadella & Ubracio to spend Christmas with our son Baguette, daughter in law Truffle, granddaughter Biscotto, and grandson Pesce. All the deMenthes together again!
Of course the holidays are all about eating. Baguette activated Fortress of Smoke™ Las Vegas, and when we […]
Green bean casserole, mashed potatoes, stuffing, rolls, smoked brisket, turkey & gravy (cranberry sauce, alas, forgotten), Mandarin orange salad
And I’m not even going to mention the deserts: Truffle’s lovely cheesecake, pumpkin pie, apple pie. Nor the appetizers: beer-boiled shrimp, cheese, olives, crackers, homemade giardiniera relish (thanks again to Truffle). Let’s just say we […]
Twice now, I’ve smoked beef briskets, describing the process here and here. Each time I used a slightly different approach: first with a dry-rubbed brisket, second with a combination of dry rub and mop.
On the Friday after Thanksgiving at my son Baguette’s house, I went back to the first technique: dry-rubbing the brisket and […]
What, more turkey?
In my previous post, I mentioned that I was going to smoke a turkey breast Friday, the day after Thanksgiving. Since I still had a good bed of charcoal going after the turkey breast was done, I decided to throw some brats in the smoker.
Smoked turkey breast & brats
Crouton and Ditalini are in Las Vegas, visiting our kids, Baguette and Escargot. Baguette and I are smoking turkey breast and sausage today; we’ll serve it with Swiss chard, sautéed with bacon, onions, and feta cheese. We think it’ll be a hit with our daughter-in-law Truffle, but the grandkids, Pesce and Biscotto, will probably turn […]
In a previous post, I discussed preparing brisket and spare ribs for smoking. In the post after that, I described my smoking routine. If you’re into smoking, you’re probably curious as to how it all turned out:
The brisket, straight from the smoker
The ribs, ditto
Brisket, ready to serve
I’m going to start an equipment & technique section on this blog. This post is the first entry for the new section . . . the subject is Crouton’s Fortress of Smoke™; specifically some techniques for setting up and using a Weber Smoky Mountain cooker.
In the past Ditalini and I have smoked and devoured […]
The kids and grandkids are coming for the weekend; possibly my niece and her boyfriend; maybe even some Aussie friends who’ll be in town. I’m planning a cookout for Sunday, and I’ve already started. The menu? Smoked pork spareribs, smoked beef brisket, baked beans, corn on the cob.
Peeling the membrane from the ribs
What is this “redux?” I blogged about preparing and smoking beef brisket once before, but am doing things differently this time around. Ditalini and I hate fat, so I cut away a lot of the fat you’d normally leave on the top side of a brisket. Mindful that the fat is necessary in keeping the […]