BBQ Porn

So I'm watching No Reservations the other night and Tony is down in Austin. I'm enjoying the show as usual until BAM!!!!!!!!!!!!!! he's at Franklin's Barbeque and I see the most luscious, sexy, tender, juicy brisket I've ever seen in my life. And I've seen lots of BBQ. It took everything I had not to book a flight to Austin for the very next morning. Oh and the ribs and sausage don't look bad either. Words don't do it justice. Just watch it. (the "naughty" part starts at 1:40... good lord) -- Drew

My First Time

My first time cooking a brisket, that is. I've always been more attracted to high heat cooking, but I was determined to try my hand at "low and slow" since I bought my Egg. So I bought a 6 lb brisket, rubbed it up and put it in the Egg on Saturday morning around 9am. The Egg maintained 200 degrees almost perfectly for the 8 hours that I had it in there. I probably could have left it in there a couple more hours, but we were hungry!

I was happy with the way it turned out. The rub and smoky flavor from the Egg were just right. I didn't use a water pan or chips, because, well, I forgot. But I don't think I really needed it. The charcoal I use has a smoky flavor already and the Egg acts as a convection oven so it's really good at keeping the moisture in there. -- Drew

I served it with a traditional horseradish dip and my mashed potatoes.

Horseradish Dip - just the right amount of heat
3/4 C Mayo
3/4 C Sour Cream
1/4 C + 2 Tbs jarred, grated horseradish
1/2 tsp lemon zest
Salt and pepper

Mashed Potatoes - Drew's way

Grubology Staff Meeting

Today we held our Grubology staff meeting at Dickey's BBQ in Centennial on Arapaho. The food was very good. We had the Hot Links and regular Smoked Sausage as well as the Brisket. The Sausages where good but I gotta say the brisket was outstanding. The people are very friendly and the Manager was very helpful. It is a little different then I expected serving the food buffet style but as far as being a streamline business model I would think it's the best way to serve BBQ considering most of the food is long and slow cooked therefore ready to go. They seem to try to cook things to order that don't do well sitting out in a steam table like the fried stuff such as Okra and French Fries. I would return to Dickey's for sure especially if I need to grab something fast and good. Grub on - Shannon