So, Next weekend the guys from my job, and the girls from my wife's job are coming over to the house for a bbq. Seeing as this is cops and nurses, and kegs of beer, it only seemed fitting that we make some food as well.
I've wanted an excuse to make a whole packer brisket for a long time, so here we are. One of the restaurateurs in the area I work regularly pulls me aside and stuffs me full of brisket that has an ever so subtle hint of coffee and spice. Its intoxicating. really. Stop looking at me like that.
I can't figure out how to duplicate it, nor have I been able to waterboard him long enough to get the recipe out of him. He's a classic French provincial chef, so I don't know why he's so resistant, but I guess when you've found the Holy Grail you don’t just give it to anyone. So, If anyone has a recipe that’s tried and true, I'd love to have it!!
Also, in the past I read a great article detailing the exacting steps to produce succulent burnt ends. I was thinking I would separate the point and flat (when, I have no clue) and keep the flat for slicing and then, using yet undiscovered perfected technique, create burnt ends. Mind you, I have spent a great deal of time Reading the forums, but I cant find an idiots guide... which is what I fear I need.
I plan on also doing a butt, with SoFlaQuer's finishing sauce (which is life altering) as well as Dutches Wicked Beans, which have caused me to return to church and find God again.
I Think I'll try a new bbq sauce as well. I like sweet spicy sauces, so if you know of one, feel free to add that to the list.
I'm very confident with my pork. I've made a good deal of it and think I'm consistently turning out a good product... seeing as I never get to eat any myself and my friends are in coma's all over my house.
So I suppose this is a request for help. It's also a note to Chef Jimmy J to send more delicious recipes to me. Any words of encouragement, discouragement, hate, slander or help are, as always appreciated. You guys never fail to make me look great!