Steve Warden wrote: ↑Thu Dec 17, 2020 12:13 am
Jerry, when I was about 13, Dad came home and said we had orders. I had to leave a real good friend and it tore me up. It's been really hard to get close to anybody since, even 45 years later. Me doing 20 in the AF certainly didn't make it any easier. If I wasn't getting orders, my buddies were.
I wasn’t the child of a serviceman, but dad was a coach. Pretty similar. By the time I was twelve years old we had lived in four different towns, each one successively bigger than the last.
Stanwade wrote: ↑Thu Dec 17, 2020 3:33 pm
I'm cooking a 15 pound prime brisket for Saturday night.. using my homemade coffee based dry rub...going to use my immersion cooker (sous vide)..151f for 36 hours, then cool, then smoke it (I'll glaze it with my homemade coffee based bbbq
sauce)
Ryan, my wife has a similar brisket recipe using coffee. Brew one to two cups of coffee (leftover brewed coffee works also). Slice a large onion and place about half of it in a large pan or pot. Place a trimmed brisket in the pan, fat side up, on top of the onion. Place the rest of the onion on top of the brisket and pour one to two cups of the brewed coffee over it. Sprinkle with season salt like Tony’s or similar.
Cover with foil (seal the edges) and put it in the refrigerator, allow to marinate in the coffee for several hours (four hours is good, eight is better). Preheat oven to 275 degrees, put the brisket (still in the foil sealed pan with coffee marinade), cook for at keast 6-8 hours or overnight. Remove foil, pour off most of the juice (save some for sauce). Pour a bottle of your favorite BBQ sauce over the brisket and put it back into the oven uncovered for 20-30 minutes Remove and let sit for 30 minutes, slice and serve.
Your guests will not believe you didn’t smoke it!
Ken