Not a Pitmaster yet, but going to work to that end!
Spent a couple hours putting my new smoker together, time to get ready for fall and cooler weather and get the porch and grilling area all set up for some outdoor delicacies!! I got inspired last Friday when I went over to the golf course and had some brisket off of the Three Blessings BBQ Trailer. It was very good, but I recall back in my Florida Days and my old smoker making brisket that was even better, so time to get the Smoker set up and ready.
A few months ago, I started gathering things to get back to smoking meat. When I was in St Pete, I had the exact same smoker and loved it and made some fantastic brisket, prime rib, tri-tip and Ribs...so I bought the same smoker, it has been sitting on my porch ready to assemble. I also got a double flat top griddle for my Camp Chef, I like the flat top griddle better than the BBQ Box, where things keep falling through the grill...love grilled vegetables and the flat top works better, steaks are just as good on the flat top - I really don't give a shit about grill marks...good meat and flavor is more important. More on that later. You will note the thermometer on the door is reading 100 degrees - little warm this morning.
Back to the smoker.
I dug up all my old rub recipe's and gathered large containers of spices. Bought an action packer to keep them all together.
Got a good selection of smoke chips and another action packer!
I also want to get into some sausage making, Weisswurst Sausage, Bratwurst, Bockwurst and any more I can discover, including smoked sausage like Summer Sausage. A while back a friend here in 29 made some amazing sausage from some old German recipe's from his grandfather who was a sausage maker in Germany. He was thinking of opening a sausage shop or small restaurant and after a few beers and some great sausage we determined the proper name would be as follows, so I made a logo for him.
Would have been so fun to say you had dinner at the Wurst Restaurant in 29 Palms. Sadly, as he was negotiating a lease for a small store downtown he went toes up, so that ended that. His wife dropped by a few copies of recipes for a couple of the sausages he made and we tried, so now it will be my turn...wish I was younger I would start up the Wurst Restaurant in 29 Palms!!
I bought a grinder and sausage stuffer, so this will be a learning experience.
I am looking forward to some new experiences and renewing some old ones - good smoked brisket, juicy, good bark and nice smoke, low and slow is my motto!!
Always more yet to buy - I have brine buckets and marinating tubs on order!
I suspect there will be a smoked turkey or two for Thanksgiving in the clubhouse!!
Stay Tuned!
Capt. Jim - "The Wanderer"
Traveling and photographing the Southwest
