Shelby

For @HungryChris picked the first zucchini yesterday—yours will be soon

I really like that bacon. We used the seasoning bacon— it’s cut into smaller pieces but it still tastes amazing. Very smokey.

We don’t do this often but after working in the garden all morning we wanted waffles, eggs and Father’s bacon Started with mimosas

Oh Kerry how I love those peony pictures!

I’m doing this for the first time from my iPhone. I can read and drool over all of your meals but until now I didn’t think I could post pictures using my phone. Still no internet — I’m not sure I can make it until Tuesday lol. Ronnie went to Texoma for a couple of days to fish so the first night he was gone I just had a piece of cheese and wine for dinner. No dishes to clean up! the second night I was hungry but still didn’t want to go to much trouble so I thawed out a couple of sausage rolls and ate them with leftover salad and and egg the night ronnie got back we had venison tacos with the first banana peppers from the garden last night I cleaned up the striped bass from the fishing trip and then fried some of it salad with the first cucumber from the garden

I want everyone one of those dishes. And a double order of fried clams.

Yeah it called for toasted almond slivers but I didn't have anything but pecans.

Brussels sprout salad, fried shrimp and frog legs

Yeah then I'll throw it on the smoker for a few hours and that should get my melty fat going.

The fat wasn't melty enough--the meat itself was nice and tender. Good idea on keeping more of the jus in.

Pizza and salad on Sunday night Yesterday was my first attempt at brisket along with fake crab salad, potato salad and beans

Next time this is going to go a little more smoothly I think, but for my first try, I am pretty happy with how this brisket turned out. I sous vide it for about 27 hours at 155. Mr. Brisket getting ready to have his ice bath. After cooling There was a lot of "jus" --it tastes really good. I saved it for gravy making. By no means was this brisket dry, though. We had the best intentions of putting this on the new grill and finishing it on there, but it was so hot that it was just easier to throw it in the electric smoker for 3 hours. It turned out very smokey but I wasn't happy with the doneness so after the 3 hours I put it in the CSO on 275F for about an hour. 'Twas perfect after that. Like I said, next time I will do it on the grill and that way I know it will be done and I won't have to use the CSO.

My all time favorite poem.

Ok, Mr. Brisket is soaking in a nice ice water bath for a bit and then on to the smoker he will go.

I'm going to take notes ...I only did one half so I have the other to do a different way next time. I always like my beef rare but in this instance I want to harken back to the BBQ I remember. This is what I'm doing too. I hope to get in on the smoker early tomorrow afternoon.

I cut it in half and bagged each half up. They are generously rubbed with black pepper and salt and I put a few dashes of liquid smoke in. Going to SV first and then smoke. I've seen your temp and then Serious Eats says 155F for fall apart brisket. I'm torn about which temp.

Looking for suggestions I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat. Should I sous vide it and then smoke it? Time and temp for both? Should I smoke it first and then sous vide? Or skip the sous vide and just smoke it? Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place. Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?

This all looks so good and I'm making a mental note to copy you. It's going to be hot hot hot here and the humidity is off the charts. Feels more like July. Next week is a high of 101. Yuck.

Jealous!

Peonies looking awesome

Ronnie went fishing at the lake yesterday and came home with walleye!!! My favorite fish. Been hard to catch them the last few years. Dessert--berries that my cleaning angel friend picked from her patch for me

Pineapple has been an addition for some for a while now. If you google something like "unusual things to add to crawfish boil" you will see. I like to put brussels sprouts in mine

My cleaning angel/friend/wonderful person brought me these from her strawberry patch today. Heavenly.

You just made my day. I'm sitting here having a pity party over my never ending poison ivy. I needed this laugh. PS--Judging by how dreadful those vegetables look, I'm scared to ask what the steak was like.

Smoked turkey sandwiches