Gray Flannel Dwarf

4/17/2004

Chillin’ and grillin’

Catfish came into town; some kinda family thing, he came in a day early to chill.

Thus, mid-day through midnight Friday consisted of much relaxation, several beers, and some smoked beef brisket that would knock you off your feet. Ever since I got my Char-Griller, I’ve been trying to cook out whenever the weather is nice.

Now, as it stands, I’ve been learning and perfecting my grill techniques for probably a little over ten years now, but I’d never done much of anything resembling barbecuing until I got this grill. Certainly it’s not bbq if it’s not pork, mind you, but nonetheless, barbecued brisket can be pretty damned tasty. I can’t give away my sauce recipe — not that it’s secret, I just can’t ever remember it, and it’s never the same — but I can state the basics.

For a nice brisket around three lbs…

  • 1c ketchup
  • 1/2c vinegar, though I usually end up adding more, to about 1c.
  • 2 cloves garlic
  • 1 small to medium onion.

After that, you’re on your own. I generally add some or all of the following, in seemingly random amounts:

  • pepper
  • hot pepper (either chili powder or pepper flakes)
  • mustard
  • paprika
  • cumin
  • cinnamon
  • various green herbs

I haven’t yet tackled real, honest-to-god pork bbq, mainly because my housemate doesn’t dig on swine. Regardless, I’m itchin’…now I just need to figure out a good dry rub for some pork bbq. Wet rubs are easy enough for me, but I have to learn both.


cswiii @ 4:36 pm