Double Duty Saturday
This is the first Saturday in which we do not have much going on?
Wrong, we have to get ready for the Chiefs vs Viking game next weekend! What does that mean? It means we need to smoke a beef brisket as the entree! Yep, we managed to get the brisket ready and on the Weber Summit Beast by 10am.
It was already a warm morning on the deck…forecast was for 86 degrees. I am sweating just getting beasts up to temp. 180 degress on the Summit and the Mountain just enough coals to have a 150-170 in the center.
Just a Salt and Pepper rub…nothing more. we will check it in 6-7 hours. Then it was time to wrap in butcher paper. Then back on time she hit 200+.
The other thing we needed to do on this warm Saturday was to get Summer Sausage made and smoked. That means we need to set up the Weber Smokey Mountain ( the Grand Teton). We also needed to go to Sam’s Club and pick up the chuck roasts and pork loins. We have brisket fat still in the freezer so that should work well. The Lem Dual bite grind made easy work out of 50 lb.
Then it was the Lem stuffer and Dawn got a work out running the crank arm! We managed to get 11 chubs out of 2-25 lb batches. PS Seasonings flavors today were Garlic and Ceddar, as well as a batch of Jalapeño.
Smoked the chubs for about 4 hours or until internal temped out at 150. then dunked in an ice bath to stop the cooking process.
Sunday morning before heading out to Pete and Barb’s to watch the Viking game against the Panthers we cut and sealed the chubs.
We called the Jalepno mix ‘Afterburn” as it has a bite that lingers for about 5-10 minutes after eating a slice.
The Garlic Cheddar is self explanatory and is a mild garlic to boot.
