Check out the animated show Bat out of Hell on Kickstarter!

Your Tax Dollars at Work

Two pounds of grapes eaten daily causes organ failure in dogs, study shows.

(Posted by Jack)

Live-blogging the Brisket: Hour 9

We come now to that part in the show where we flip the script…

Ready?

1

Set.

2

GO!

3

Then a final mopping…

4

And 30 minutes from lift-off…

5

Live-blogging the Brisket: Hour 8

DSCN6761

Live-blogging the Brisket: Hour 7

We’re currently sitting in the “stall” – a mysterious time in brisket smoking when the temperature sits pat (and during which time patience ought to trump panic). I believe we’re at that point right now. Waiting for the magic 185 degrees to call it “good.”

DSCN6760

Live-blogging the Brisket: Hour 6

beef-diagram

In the parlance of beef barbecue, the black crust that forms around the brisket in a slow smoke is known as the “bark.”

The purpose of the bark is to seal in the moisture so that – yes, I am going there – the bark is at least as good as the bite.

“The bark, you say?”

1

 

Affirmative. The bark.

2

 

“The bark.”

3

The Bark!

4

 

Live-blogging the Brisket – Hour 4 & 5

Perhaps to temper the fire of my hubris with a little smoke of humility, in today’s Gospel reading (Rite of ’62) our Lord’s words were a fitting reminder of priorities, even as my Weber was attending to its business, I should be minding my own:

“Therefore I say to you, be not solicitous for your life, what you shall eat, nor for your body, what you shall put on. Is not the life more than the meat: and the body more than the raiment? Behold the birds of the air, for they neither sow, nor do they reap, nor gather into barns: and your heavenly Father feedeth them. Are not you of much more value than they?” (Matthew 6:24-26)

But then after returning home from Mass, I wondered if our Lord also considered cats in these calculations…

1

 

Alas, they seemed undeterred by maledictions and threats of malefactions, should they even be considering carnoklepty…

2

Of course, I should have trusted n the Lord (and it being a Sunday too!)…

3

Live-blogging the Brisket: Hour 3

…and the crowd grows in number and anticipation.

DSCN6732

Live-blogging the Brisket: Hour 2

A smoking crucible of muscle, tendon, flesh and fat amid the bucolic landscape of Wisconsin…

1

Water for the pan, beer for the cook, a mop and mop for the meat…

2

In which the first mop is applied…

3

The expert hand of a pit-master…

4

Behold the astonishment of the crowd*!…

5
 

Those pictured: besides three of my seven daughters, our new French daughter, straight from Territoir de Belfort (in grey sweatshirt) in whose honor (and apparently it is her first sight of bbq brisket)and by way of official welcome, we are “doing it up,” as we Americans say, with a Sunday brisket.

Live-blogging the Brisket

DSCN6713DSCN6712 DSCN6707

So I’m doing this for a Sunday repast… Started at 6 this a.m. and won’t quit until sometime this evening, around 5:30ish or so. That will be ten (it is hoped, successful) hours of smoking with my kettle.

Updates every hour.

Stay tuned…

 

“Gin! The Driver’s Choice!”

gin

Absofuckinglutely apropos of nothing (except tweaking Greenpeace noses everywhere!)