Charging extra for guac should be illegal. I can’t say no!
Apple cinnamon oatmeal because I’m so broke. But you know it’s delicious.
Tuesday, November 26, 2013
Today’s intake was 90% Christmas oranges (aka cuties). I regret nothing.
Monday, November 18, 2013
Weekend recovery via pizza.
Also hello my name is Chrissy and I get to wear comfy work clothes always.
Sunday, November 17, 2013
BIGGER BADDER BRISKET RUB
(Adapted from Meathead’s Big Bad Beef Rub)
Click through pictures for captions
- 3 Tablespoons (T) ground black pepper
- 4 T coarse salt
- 5 T dark brown sugar
- 2 T onion powder
- 1 T mustard powder
- 1 T garlic powder
- 1 T chili powder
- (optional: 1/2 T spicier addition of your choice)
HOW TO USE WHEN SMOKING BRISKET:
You’ll want to start with at least a 4 lb slab of unsalted beef brisket—UNTRIMMED with a good fat layer on one side. Why 4 lbs at the minimum? Anything smaller and it’s not worth the time. The brisket is going to shrink on you during smoking.
Bring your brisket onto a good work surface and pat the meat dry. Locate a bottle of whiskey. Nobody knows why—it just seems like the right thing to do. Inject the meat with a broth of your choice—anything will do just fine. You should slowly inject the broth while simultaneously pulling the syringe out of the meat. You’ll know you’re done with this step when the meat won’t hold any more broth without leaking profusely.
Slather both sides of the meat with olive oil and then rub. Make sure to cover every part of the slab, including the fat. It won’t necessarily marinate or flavor the fat very much but it can help protect moisture loss down the line. Make sure you get the sides. It’s ok if it seems like this is “overseasoning” the meat. It’s not going to absorb TOO much of the flavor, and you’ll lose a lot of the rub through the smoking process. This is more of a crust than a seasoning, if that makes sense.
Pack the rubbed meat tightly in tinfoil and let it sit in the fridge for at least 8 hours, no more than two days. Now you have a 4+ lb brisket ready to go and a bottle of whiskey, so your plans for the next day should be pretty apparent.
For complete instructions on how to set up your own backyard smoker, visit AmazingRibs.com, which has fabulous instructions on a variety of techniques. We use a homemade dual chamber smoker which cost about $35 to set up two years ago and still works like a charm.
Saturday, November 16, 2013
This is food. I’m going to take a bath and cry because DOMS.
Sunday, November 10, 2013
Favourite dinner followed by favourite desert.
Wednesday, November 6, 2013
Tuesday, October 29, 2013
7 layer dip because I’m sick and that makes everything better.
Friday, October 25, 2013
Dinner of champs. Pb&j, pita chips and a cooler.