I need to get in the habit of recording the food being prepared around here...
Future SIL has done a bit of cooking but had yet to establish his cred till yesterday.
Came home with a couple of briskets on Friday completely trimmed of all exterior fat mumbling about the charcoal pit and smoking.
I arched an eyebrow and snapped off a snarky comment about lack of moisture and shoe leather.
Saturday pm found him in my kitchen with an ungodly amt of spices (including cinnamon), a bottle of cider vinegar and A HUNY BEAR?
"Thought you were doing beef...not pork"!
I layed around in front of the fire all day yesterday and about sixish he comes parading in with my plate...
You guys know how Texian I am with definite ideas about flavor profiles and cooking methods...traditional.
No more no less.
I have eaten and worshiped at the feet of the gods of Texas pit 'Q and this kid created a masterpiece worthy of of Franklin's in east Austin and the two who will remain nameless in Lockhart.
Seriously thinking of doubling my holiday party rib roast order and letting him see what he can do with it.
Almost afraid of placing both on the buffet at once for fear of mine remaining leftover for hash on Christmas morn.