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To set this up – last Sunday was my 71st birthday. Last Thursday was Grandson Ver 2.2’s 18th birthday. Today we needed brisket to celebrate. Granpa did one. And it was good. I used Zach’s Grilling Spices and Durkee’s Steak Dust for seasoning. Smoked with half oak and half hickory. This was my first hot and fast at about 350 for 7 hours. As opposed to my usual low and slow at about 225 for 10 hours of so. Anyway, food pron pics below. Raw on the smoker, smokin’, ready to wrap, unwrapped, some sliced, Grandson Ver 2.2 dishin’ up granpa’s brisket and potato salad and granma’s beans, and last Grandson Ver 2.2, my old self and Grandson Ver 2.1.
I did a lot of cooking on the Weber during the 14 days without power. Here we have a couple of rib-eyes seasoned with Myron’s house seasoning. Mmmm good. Want the recipe? Really? Okay. It’s 2 parts salt, 1 part black pepper and 1 part garlic powder. I put on nearly everything. I keep a pinch bowl of it on the island next to the cooktop. Makes those scrambled eggs pop, you know? That and a little cheddar cheese and picante sauce on top.
And here we have some sauted onions for Mrs Myron’s baked batater. I did the taters in the microwave. Remember? I told you we had a generator. But the Weber was the main stay for the duration.
More food pr0n for you. As I posted below, I’m lovin’ my new grill. Here was tonight’s main dish. And we used a bought fajita marinade that was actually pretty good. Jardine’s it was. And the onions and peppers were coated in EVO as Rachael would say, sprinkled with a dab of salt and tossed on the grill pan. A bit of rice stuff, refrieds and my own pico and we were good to go.
When I first put ‘em on.
And about ready to come off
Did I tell you about my new Weber gas grill? I’m lovin’ that thing. algore and his cronies can jump up and kiss my fat Texas ass ’cause I’m makin’ the biggest carbon foot print I can in my back yard. Here’s tonight’s effort.
Lemon pepper pork chop
Firey grilled asparagus
Grilled potatoes
Grilled corn on the cob
And that grill pan and grill skillet are the bees knees.
And here it’s plated up and on the tray so my fat ass can plop in front of the big screen. Looks good, huh? Well, it was.
Goin’ for over easy, sausage and grits this morning.
We just went through a couple of weeks, yes weeks, of refrigerator hell. Our 10 year old Maytag went greasy side up. Again. 9th time in 10 years. 7 of those were ice maker related and 2 were a cooling problem. Yep. Same problem. And it took 2 service calls to get it done right this time. The freezer was still freezing, barely, but the refrigerator side went south. The coils in the freezer iced up because a circuit board that controls the defrost cycle failed. This severely restricted the air flow from the freezer to the frig. That coupled with a failed thermostat and a damper drive motor and the thing got up to 70°. And it was full of brisket, ribs, sausage and other goodies I was going to do up on my new smoker.
The bad part was the timing of the service calls. It cratered on Thursday evening. I called Friday morning. No service available until Tuesday. A parts changer showed up and told me he would have to order the parts and that would take about 3 days. 30 minutes after he left he called and said the parts were local and he would return that afternoon. As he was leaving after replacing some parts, he said it could take up to 24 hours to cool. It didn’t take that long when it was new or after the last go round so I put it down to his companies CYA policy. Next morning it was all the way down to 55 so I called again. The nice lady agreed it wasn’t looking good so she set up another service call. For the following Tuesday. No frig for damn near 2 weeks. Well, when the time came, a real serviceman showed up. He found the frosted coils and the circuit board overlooked by the parts changer. And I called his supervisor and told him the fellow was a good one.
And who says extended warranties are a waste of money? We bought the thing at Circuit City and against my better judgement bought the extended warranty. After the first 4 or 5 service calls in the first term, we decided to renew. Then renew again. The first time the thing got hot, CC re-embersed us $150 for food loss. This time it was $175. Plus when I pitched a bitch about the long time involved on the second service call they coughed up $125 to buy a dorm size frig. So now we have an extra 4.4 cubic feet of space for goodies.
Oh, we bought a new Whirlpool. Baby Boy will take the Maytag. It has a year left on the extended warranty. The new one has gray sides, stainless doors and it’s a counter depth. Looks great with our new granite. We lost a couple cubic feet but with the new baby frig that’s okay because we gained nearly a foot of space between the refrigerator and the new king-size island we had put in last year. Another cutsie thing with this one is the water dispenser. You can rotate teh spigot so you can put a larger container under it easier. And you can have it measure the water in ounces, cups or liters. 2 ways. One way is to tell it how much you want and it will turn off at that amount. The other way is to just fill your glass or what ever and it measures as you go. Neat huh? Yeah, I know it’s more electronics but hey, that’s what extended warranties are for, no? Plus it’s a Whirlpool.
We recently got a stove top smoker. Or I should say Mrs Myron got it. Over my objections. How the hell, I said, can you smoke stuff on the stove and not fill the house up, huh? Well, I gots us some baby backs to try it out with. Good lookin’ ribs, huh? In the photo below I’m gettin’ ready to get ‘em ready. You know, pull the silver off and rub ‘em down with Myron’s magic rub. Actually, I used the universal rub of equal parts salt, black pepper and garlic powder. And since we like ribs a touch on the sweet side, I added an equal part of brown sugar. I use the same basic rub on brisket except instead of brown sugar I use enough red pepper to make the grand kids beg for hot dogs.
And here I’m getting the smoker ready by throwing in about 3 tablespoons of hickory chips. Especially prepared for this smoker so they can charge a shitpot full of money. That little 4 oz package costs 1/3 of what a big old sack of wood chunks cost.
See, special chips with the name of the smoker maker on them.
Okay, all rubbed down and starting to heat up.
Now it’s time to close the lid.
Damn, it doesn’t leak. That’s a good sign
This is what they look like after about 45 minutes per pound.
Then a bit of sauce on Mrs Myron’s (I’m not a sauce eater), a little time in the oven, on the plate with some of my batater salad, some Bush’s beans, and a chunk of onion and I’m ready to plunk my fat ass in front of the teewee box and enjoy.
Damn, fallin off the bone tender and juicy as can be. And darn good if I do say so my self who shouldn’t.
Found this one from a long time ago. Guess who it made me think of? Yep, Fathairybastard. Although he ain’t quite so hairy since the razor got too close to his chin. Anyway, here’s a video of Jimmie Dale Gilmore and Guy Clark doing Guy Clark’s Texas Cookin’. And the words are below the video thingy.
TEXAS COOKIN’
(Guy Clark)
« © ‘76 World Song Publishing, ASCAP »
Well I’m goin’ down to Austin Texas I’m goin’ down to save my soul
Get that barbeque at chily eat my fill come back home
I’m gonna take my baby with me we gonna have a high ol’ time
We gonna eat till we get silly shure do make a beer taste fine
Oh mama ain’t that Texas cookin’ somethin’
Oh mama it’ll stop your belly and back bone bumpin’
Oh mama ain’t that Texas cookin’ good
Oh mama eat everyday if I could
Well I know a man that cook armadillo tastes so sweet he calls it pie
I know a woman makes pan dulce tastes so good it gets you high
Get them enchiladas greasy get them steaks chicken fried
Sure do make a man feel happy to see white gravy on the side
Oh mama ain’t that Texas cookin’…
Well I know a place that got fried okra beat anythin’ I ever saw
I know a man that cook cabrito it must be against the law
We gonna get a big ol’ sausage a big ol’ plate of ranch style beans
I could eat the heart of Texas we gonna need some brand new jeans
Oh mama ain’t that Texas cookin’…
Oh mama ain’t that Texas cookin’…
Oh mama ain’t that Texas cookin’…
Oh mama ain’t that Texas cookin’…
And is it good. Just thought I’d pull a ~Fathairybastard~ and put up a bunch of food photos. Actually, it’s just a loaf of bread being made. And prepared to be consumed. And boy was it good.
First ya gotta get the stuff out
Then ya put it in the pan
Then turn it on and let it work for ya
And then cut a big slice, get a bowl of apple butter and a big glass of milk
I feel like I can use another slice about now. Bye, ya’ll!
