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If you didn’t read my first post on smoking brisket, please know that I am a rank amateur. I am not so much giving advice as reporting on my learning curve. So if you think I’ve got something wrong, or you would just like to chime …click to continue Brisket Trials, Part II 
You may not be aware of this, but Aggies tell the very best Aggie jokes. They have truly heard them all and in the time honored tradition of folks with an abundance of well earned confidence, self deprecating humor runs amok. I like it. I spent the weekend with plenty of men and women …click to continue Foodways Texas BBQ Camp 
I awoke at five in the morning on Friday to take a slab of meat the size of a newborn out of the refrigerator. I went back to bed for one hour. There was a time when an hour like that would be lost to the stresses of the upcoming day. This time I …click to continue Old dog, New tricks: Learning Barbecue 
I’ve been meaning to do a post since last May that said the following: “Brisket…get one. Season it or don’t. Put it fat side up in a big ‘ol pan. Cover it with foil and cook it at 325 for an hour and then 275 for as long as it takes to soften up, …click to continue Brisket Tacos 
This needs a better name. But, I don’t have it. And, mother-in-law’s brisket doesn’t sound compelling, though that is what it is. My mother-in-law makes this in the oven and the sauce comes out thick like traditional barbecue sauce. I cook it in a crock pot and it ends up as more of a long braise in wonderful …click to continue Saucy, sweet, spicy, sloppy, hot, delicious BRISKET |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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