Prepping the brisket

Picked up a 10LB brisket from a local butcher Hemp’s meats (www.hempsmeat.com) which has been in business since 1849!

First step was to the trim the fat cap (see before and after pics). You also locate the fat vein between the fat cap and the flat and cut a slit in that. This will make it easier to locate and separate after the smoke is complete.

Also made a slit across the grain on the fat cap side so I will know how to slice the meat when done (this gets harder to see after the rub is applied)

Then injected some beef broth via syringe applied yellow mustard then used Dizzy Pig Cow Lick rub.

This will go in the fridge overnight. I plan to do an overnight smoke Friday night in between drinking beers and watching March Madness.

Stay tuned.

Filet w/ blue cheese and tequila lime scallops

Recipe from kamadojoe.com

Got the fire a bit too hot but calmed it down. Was up around 750 for a bit.

2″ filet at that temp took about 2.5 min per side for medium.

Scallops were tasty but need to coat grill with more oil to keep them from sticking.

Kept the grill going – got up to 850 and scraped ‘er clean.

Goodnight Josie. Good job today. I know we will become great friends.

Steaks for Dinner!

For the inaugural meal on Bessie we decided to chef of some Ribeye steaks from Wegmans. Bessie was preheated to 600 degrees (wicked good charcoal) using Two grill grates (www.grillgrate.com).

Lightly seasoned with olive oil, salt and pepper. Cooked approximately 6 minutes per side. 1/4 turn after 3 minutes on each side.

Check out those grill marks. Finished steaks cooked to medium.

Beer me!