- Feb 7, 2009
- 7
- 10
So about 2 months ago I was cooking brisket on my New Braunfels Silver Smoker when I saw a little bit of orange on the side of the fire basket and poked my glove at it and I went through to the other side. To make a long story short, I bought a new Char-Griller the next day, and in the process of looking for the skinny on doing mods to it, I ended up here.
The problem was that I had a smoker full of brisket and a fire basket falling apart. I served up one of the briskets that night, but still had about 5 lbs of meat to finish off. I cooled it off overnight and then froze it. Today, I'm having the same guest over for a late dinner, and I'm thawing out the briskets now and finishing them off inside. The just need a couple hours of slow cooking in the oven.
The other problem was that I had to attempt to recreate the sauce. The original got et up on Super Bowl Weekend, when an impromptu party just happened, and I threw together some last-minute barbeque. It was really good stuff, but it left me with nothing to serve with these briskets.
I just went at the cupboard and spice rack and put together a Texas-style sauce and then realized it was going to take forever for it to cook down to the proper consistency. I have to leave in a little while-- my son is performing with the Cincinnati Pops this afternoon. Our guest is coming at 8. How do you slow cook barbeque sauce unattended? The crockpot was already in use with another dish.
I figured it out: I have a spare coffee maker. The recipe I made included a cup of reduced coffee anyway. All I had to do was pour the finished sauce into the carafe and put it back on the burner. It'll be just right later on. The sauce has enough vinegar in it that it'll probably have a side benefit of cleaning out the carafe as it cooks down. I just hope no one tries to grab a quick cup of joe and doesn't notice what's really on there.
The problem was that I had a smoker full of brisket and a fire basket falling apart. I served up one of the briskets that night, but still had about 5 lbs of meat to finish off. I cooled it off overnight and then froze it. Today, I'm having the same guest over for a late dinner, and I'm thawing out the briskets now and finishing them off inside. The just need a couple hours of slow cooking in the oven.
The other problem was that I had to attempt to recreate the sauce. The original got et up on Super Bowl Weekend, when an impromptu party just happened, and I threw together some last-minute barbeque. It was really good stuff, but it left me with nothing to serve with these briskets.
I just went at the cupboard and spice rack and put together a Texas-style sauce and then realized it was going to take forever for it to cook down to the proper consistency. I have to leave in a little while-- my son is performing with the Cincinnati Pops this afternoon. Our guest is coming at 8. How do you slow cook barbeque sauce unattended? The crockpot was already in use with another dish.
I figured it out: I have a spare coffee maker. The recipe I made included a cup of reduced coffee anyway. All I had to do was pour the finished sauce into the carafe and put it back on the burner. It'll be just right later on. The sauce has enough vinegar in it that it'll probably have a side benefit of cleaning out the carafe as it cooks down. I just hope no one tries to grab a quick cup of joe and doesn't notice what's really on there.
