Hey all! We have an old saying here in Ohio. We love that we get to experience all four seasons: winter, almost winter, still winter, and road construction.
With the temps finally headed up into the high 50's and looking like we're finally going to stay there, it's time to kick off the 2013 smoking season! I'm starting with a beef brisket from my good friends over at Duma Meats in Mogadore. Big shout out to the crew over there for keeping some mighty fine beef, and for wearing your faith on your sleeve in the shop.
So, here we go with the first Q-view of 2013!
Moon still out at 6AM
Gettting her fired up
Good thing it was warming up...my hands were FREEZING!
As you can see, it started out as a cold one today
Yep...8.69 pounds of certified Angus brisket, ready to be trimmed up
Love the marbling on this meat
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Rubbed with a bit of Chef Jimmy's Bubba Rub (with a few modifications, based on the spices I had available
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Another pic w/rub
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Good looking meat
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And, it's on!!!
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TBS a-rollin!
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So, a few thoughts as I fire it up this morning. First, feels good to get back to a little Saturday smoking fun. I really missed the down time of kicking back and letting the smoker do its work, and I miss the creativity and experimentation that comes with this hobby. I'm glad spring is back.
Second, my wife really enjoyed the aroma in the air last night as I toasted up the spices in Chef Jimmy's rub. I mentioned to her that she was already familiar with Jimmy, since he was the guy who gave me the smokey au jus recipe. Jimmy, she's a huge fan of your work!
Finally, on a more somber note, as I post up this first run of 2013, I can't help but feel a little sad. Normally, when I kicked off a smoke or tried something new, Scarbelly would be one of the first few posts on my thread encouraging me along. While I never had the pleasure of meeting Gary in person, his advice and encouragement were part of my journey as I began this hobby. He will be missed today, and my prayers go out to his family.
Well, temps are stabilized, so I think it's time for a quick donut run. Check back for updates!
With the temps finally headed up into the high 50's and looking like we're finally going to stay there, it's time to kick off the 2013 smoking season! I'm starting with a beef brisket from my good friends over at Duma Meats in Mogadore. Big shout out to the crew over there for keeping some mighty fine beef, and for wearing your faith on your sleeve in the shop.
So, here we go with the first Q-view of 2013!
Moon still out at 6AM
Gettting her fired up
Good thing it was warming up...my hands were FREEZING!
As you can see, it started out as a cold one today
Yep...8.69 pounds of certified Angus brisket, ready to be trimmed up
Love the marbling on this meat
View media item 213222
Rubbed with a bit of Chef Jimmy's Bubba Rub (with a few modifications, based on the spices I had available
View media item 213223
Another pic w/rub
View media item 213224
Good looking meat
View media item 213225
And, it's on!!!
View media item 213226
TBS a-rollin!
View media item 213227
So, a few thoughts as I fire it up this morning. First, feels good to get back to a little Saturday smoking fun. I really missed the down time of kicking back and letting the smoker do its work, and I miss the creativity and experimentation that comes with this hobby. I'm glad spring is back.
Second, my wife really enjoyed the aroma in the air last night as I toasted up the spices in Chef Jimmy's rub. I mentioned to her that she was already familiar with Jimmy, since he was the guy who gave me the smokey au jus recipe. Jimmy, she's a huge fan of your work!
Finally, on a more somber note, as I post up this first run of 2013, I can't help but feel a little sad. Normally, when I kicked off a smoke or tried something new, Scarbelly would be one of the first few posts on my thread encouraging me along. While I never had the pleasure of meeting Gary in person, his advice and encouragement were part of my journey as I began this hobby. He will be missed today, and my prayers go out to his family.
Well, temps are stabilized, so I think it's time for a quick donut run. Check back for updates!
