The brisket is a postponement considering the 50 hour sous vide followed by a 3 hour smoke. We'll talk rub but I love a chili powder and garlic and pepper with a smart salting and the pork loin he likes and it's unanimous on the fig slaw. Definitely flour, not corn. The pico I want to change to that sweet tomato relish she does at Thanksgiving, but the brother says, yes. He is in on the smoking of the 3 to 6 pound slab of fatty beef.
53 hours cooking. 52 years together.
Today I am grateful for a couple of people who are always working it out, how a faucet can magically stop dripping, air conditioning, leftovers and a seriously good nap.
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