Suddenly not hungry.

Sauerkraut and cream cheese, with bratwurst.
Really like the creamy sauerkraut.

Smoked up some gorgeous Pork Chops. That and the not pictured Salad and sautéed Cauliflower, mushrooms, and Garlic on the side.

Cajun shrimp po-boy sandwhich's and bacon and cheese brussel sprout gratin

Just a simple spaghetti
All simple off the shelf stuff. Nothing inspired.
Edible.

14lb brisket. Oakridge farms black ops brisket rub. 14 hours smoke.


...... And I can't eat it!!! :(
I cooked this up for a friend. Waaaa I want to cry.



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That is one amazing looking brisket Mr Q. Have not yet tried the Black Ops rub but have tried several other Oakridge Rubs and they've all been great so far.

Thank you :)
Their black ops brisket rub is amazing. I'm kicking myself for not making two at once, so I'm having the wife pick up another brisket from Costco so I can start one tonight lol.
I've read Aaron Franklin's book cover to cover multiple times and I do pretty much everything says to do and the brisket turns out amazing every time.


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I have the Santa Maria Steak Seasoning and Crucible Ghost Chile Rubs, both amazing. Still using the McCormick's Montreal Steak Seasoning quite a bit and we just recently ordered a bunch of Johnny's from their store in Tacoma.
I'll have to try the Black Ops Brisket Rub and the Carne Crosta Steak seasoning also looks really good.

Thanks for the tip on the Franklin BBQ book. I'm at the place where I can do a pretty mean pulled pork, beef ribs, or pork ribs though brisket remains an elusive beast. Mine still turns out a bit tougher/drier than I'd like. Will pick up the book you suggested and try that.

Franklin's is about a 20 minute drive away from our digs in Round Rock although the scuttlebutt is that the wait for lunch is typically at least 3 hours in line. Thankfully there's a lot of great BBQ joints here: Louis Mueller in Taylor, Blacks in Lockhart, La Barbeque & Franklin's in Austin. I hear the food at Franklin's is second to none though.

Bro. You're 20 minutes away from Franklin's BBQ?
His brisket is reviewed to be the best people have had, ever. I would gladly spend waiting 5 hours in line on a Saturday morning to taste what food critics say is the best brisket in the universe. :)


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home made salsa



now dinner served
pork spare rib, chicken wings and pork loin

Spoiler: show

before smoker

Made steak and asparagus with couscous and shrooms

Everyone at home but me is sick today. So busting out the homemade chicken soup.
- One 6lb whole chicken fryer
- 8 carrots, sliced
- 8 celery stalks, sliced
- 3 yellow onions, diced
- 1-1/2 cups mixed dried barley & wild rice
- fresh herbs: 3 bay leaves, tarragon, rosemary, parsley
- water to cover

Bring the whole thing to a boil, reduce heat to low, cook until chicken is fall off the bone tender. Strain the stock into another pot. Pick the chicken meat off the bones, pull out the bones and herb stalks, return everything else to the stock and chow down...

The whole thing is in the stock pot simmering now

Early Valentines dinner for me and my gal.
No pics, sorry.
Chicken thighs, with a reduction that starts with onions, shallots and garlic, white wine, good balsamic vinegar and cherry preserves. It's kind of my signature dish. Sides were angel hair pasta with toasted garlic and olive oil and, honey glazed carrots.
SWMBO was pleased!

This is only a portion of the meat I cooked on the BBQ today.

Pork Kababs, Beef Kababs, Beef Shortribs, and Chicken Drumsticks.