The begginings of Burnt ends....

Took the point of the brisket that was previously shown in the earlier post and cubed it, throw in the tray with our BBQ suace and back on the grill for "Burnt Ends". This is a must try, if you haven't already.

A look at Brisket ready to eat....

Brisket is done. Very moist and juicy, not much bark, but the flavor makes up for the bark. Served with baked Idaho potato and Vidallia onions cooked with butter and garlic, all done on the grill.

How a great brisket gets done.

Brisket gets injected and sits for 4 hours in the icebox. Topped with kosher salt, black pepper, garlic powder, and onion powder. Then on the grill in indirect heat with a temp. probe, looking for 160 degrees internal, to then foil and cook till 185-190 degrees.

Start of another Brisket!

Started to trim a new brisket for a high heat finish on the Kettle.

Stuffed Chicken Breast Wrapped in Bacon Part 2

Stuffed Chicken Breast Wrapped in Bacon.

Started out with a couple of chicken breasts and made the stuffing using cream cheese, roasted red peppers, chopped spinach, mozzarella and smoked provolone shredded cheese.




Cut open a pocket in the breast, that were tenderized with Morton's Tenderquick for about 4 hours. Put a piece of ham in the pocket and stuffed the breast with the stuffing. Wrapped in bacon and seasoed it with Plowboy's Yarbird BBQ Rub. The charcoal of choice was Stubb's.

Saturday Night Dinner

Oven baked chicken thighs, seasoned with Plow boy's BBQ Yard Bird Rub, creamy Parmesan risotto and steamed asparagus with melted butter. Very tasty.