We got a Nor'easter here in jersey. I really have no idea what that means except its gonna be a lot of crappy weather. The Giants have a bye week but Mussina is goin for win #20 and the NY Liberty are 1 win away from the WNBA Finals. Perfect day to stay inside, watch tv and have a few beers but the only issue is good grub.
I never cooked in rain this heavy before so I convinced my dad to let me smoke inside the greenhouse. All the plants are out (tho maybe i should leave some of the peppers and smoke them while they are still on the plant).
I defrosted a brisket and decided to change things up and try a new rub. I took all my seeded spices and toasted them
Allspice
Juniper Berries
Peppercorns
Celery Seed
Cloves
ground them up in my coffee grinder, threw some salt and a tiny amount of brown sugar onto it and we're ready to go. Hickory should compliment this rub very nicely.
I have an ECB that i've been smoking with for over a year and i've always had issues with enough air getting to the coals and the ash smothering it. So (at the suggestion of one of the geniuses on SMF) i put my old BBQ veggie wok in the charcoal pan. It perfectly sits on the pan, hovering about 4 inches from the bottom. I think it should be pretty easy to keep my temps in range and not blow through a ton of coal.
Q-view in a few hours when its done.
I never cooked in rain this heavy before so I convinced my dad to let me smoke inside the greenhouse. All the plants are out (tho maybe i should leave some of the peppers and smoke them while they are still on the plant).
I defrosted a brisket and decided to change things up and try a new rub. I took all my seeded spices and toasted them
Allspice
Juniper Berries
Peppercorns
Celery Seed
Cloves
ground them up in my coffee grinder, threw some salt and a tiny amount of brown sugar onto it and we're ready to go. Hickory should compliment this rub very nicely.
I have an ECB that i've been smoking with for over a year and i've always had issues with enough air getting to the coals and the ash smothering it. So (at the suggestion of one of the geniuses on SMF) i put my old BBQ veggie wok in the charcoal pan. It perfectly sits on the pan, hovering about 4 inches from the bottom. I think it should be pretty easy to keep my temps in range and not blow through a ton of coal.
Q-view in a few hours when its done.
