This has been a long but fun day, Props to SixZeroFour for thinking this up and giving it life.
25 hours after I lit my first coals for this party I just finished putting away leftovers and had
to force myself to quit "snacking" on bits of brisket as I worked..
First few pics from early this morning are
here and here is the rest of day of cooking.
A small amount of the brisket getting broke down for munching on. I injected a mixture of beef broth fortified with Johnny's
French Dip Au Jus concentrate and Radich's Bor-Do-Lay marinade all through the slab o'brisket. Just did a basic Dalmatian
rub on the outside.
The turds going on the blue performer. the filling for the turds is Winz's dipping sauce with blueberries mixed in. Very tasty.
DING, Turds are done..
Had to cook the game hens kind of late so they went into the black after dark.
Here they are after their spin on the roti.
And last but but not least,, one lonely plated pic complete with drip beans that were under the brisket..
After I spent quite a good bit of time looking at everyone else's cook up images, all I can say is I am blessed to be hanging
out with the best kettle chef's on the planet.