5.22.2017

A Sunday Spring BBQ 2017

  The weather this month has been wonderful, so we've been playing in the yard a lot. Sunday I figured it was high time to fire up my old pit and "Q" up some meat. I planned to go "low and slow" this time, so I set my ol' pit fire up in the wick method.
 I placed a split hickory log (bark removed) at the far left, against the wall by the air intake, then put unlit charcoal spread out by the log.
I lit my chimney using wadded up pieces of the charcoal bag to get the coal lit. I've owned several of these charcoal chimneys over the years, but I can't brag enough about the Weber chimney in da picture that Peggy got me for Christmas this last year. By far the easiest lighting, best drafting, quickest chimney I ever used and I highly recommend it.  
I poured the lit coals on top of the log, which got the log lit and smoking, and also the charcoal I had next to the log. This technique gives me a nice long-lasting fire that stays hot for five hours.
Next, I placed a piece of a brisket (I had gotten on sale) onto the pit. (It's just me and Peggy, so when I get a brisket on sale, I cut the thin end off for the pit and make three or more pot roasts out of the thick end for Sunday dinners.
To keep the brisket company I invited some pork strips to the party.
After a couple of hours of nice low, slow smoke I threw on a pack of cheap weenies for appetizer treats for us and da dawgs.
The brisket tail came out wonderful, tender and delicious.
Sorry...when I fixed ya a plate, I forgot the brisket but ya have pork, weenies corn on the cob, Peggy's wonderful coleslaw and when I wasn't looking, she piled a load of 'healthy' California blend on top. Hope ya enjoy it, cause Lord as my witness, I sure did.
 
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Thanks and may God bless you and yours. 
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