I got a brisket yesterday that's going in the smoker on Saturday. Pretty much an all-day affair, but I'm hoping it'll be worth the wait.
I’m so hungry. I wish I was with @Iain eating all the brisket, ribs, cow, maybe some chicken, chips, gravy and sweetcorn. Then pizza. Afterward a swim. And then back to eating together all afternoon . And drinking probably whisky. Iain reaches for a little packet, ‘space dust’ he says. I’m dripping in my trunks, ‘of course’ I say. Then the doorbell rings and all the waitresses arrive after the shift with weed and more food for me.
3-meat platter and fried green tomatoes from a local BBQ joint, delivered by Uber Eats. I'm both lazy and hungry tonight!
I’m doing that chicken cordon bleu thing; it’s easy, it’s quick, and the wife likes it. A win all the way around.
Today is my daughter's 21st birthday! We're going out to a fabulous restaurant in the city that's known for its amazing craft cocktails.
Late lunch / early dinner: turkey sub on whole wheat with green bell peppers, lettuce, tomato, avocado, mayo, mustard, and extra "bug juice" (vinegar/oil/oregano).
7lb brisket (my first) has been in the smoker for an hour or so. Only about four to five more til dinner time.
This is my own recipe. I fry some shallots in a pan (I use rapeseed oil). Ideally the shallots must be organic, because they taste far superior to those that aren't. Once they are a little brown and tender I add some herbes de Provence, then a good quality red Pesto (for those who live in the UK Aldi's is fabulous, and is now the only one I use), then a couple of pressed garlic cloves, then some dried red peppers, and then some parsley. I add this sauce to the (al-dente) pasta I've cooked beforehand. Once on my plate I usually top it with slices of a very good chorizo and tons of parmesan (or a bit of Stilton, which also works well). If it isn't chorizo I have with it, it's usually breaded goat's cheese. Note: I haven't eaten white pasta in years (I only ever eat organic wholewheat pasta, which is going to be a lifetime investment that'll pay off when I'm old), so that's what I use in this recipe, but it should work just as well with plain pasta.
I don't know what to do for food tonight. The wife is going out of town Wednesday for a conference. I got some stuff for tonight and tomorrow, but it's probably going to wind up being SmashBurger tonight, and a bag of deep fried easy for dinner. While she's gone it's probably just going to be what ever microwaveable tidbit that will stand still long enough.
In the UK supermarket you can buy 20 or 12 inch dog pizzas. Tonight we ate dog pizza and dog coleslaw. It was disgusting.
At the threshold to @Iain Aschendale 's beef palace I provided the password. Aroma of brisket filled the pagoda.
I forgot to get around to this answer up when it happened, it ended up being meringue. It was the perfect medium to show off why I wanted one.
