Ross woke up at 3AM to begin smoking the brisket. That's dedication right there. Trevor brought over his new smoker so that Ross could give him a few pointers- shall we say Smoker 101? They used my favorite rib recipe too...
Trevor took the "smoker" concept to heart.
Katie and I doing some cooking.
I move around so fast that I'm just a blur :)
Glorious sunshine!
Clockwise: Ross, Trevor, Erik, Liz, Vaughn
A smoker duo.
Sweet & Tangy Coleslaw (recipe below)
Hunter's Mac'N'Cheese.
Brisket! No picture of the ribs.
That's a mighty fine looking ice cream cake- Coldstone Cookie Dough.
Happy 28th Birthday Vaughn!
Sweet & Tangy Coleslaw (adapted from Cooks Illustrated)
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1 jalepeno
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4 cup sugar , plus extra for seasoning
Table salt
1 red bell pepper
2 large carrots , peeled and grated
2 tablespoons chopped fresh cilantro leaves
Directions
1. Combine 1/4 cup vinegar, oil, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, bell pepper, jalapeno, carrot, and cilantro to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
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