This blog is dedicated to the art of BBQ, new recipes, food ideas, Spanish and international cuisine, sausage making and home brew.
Hope to share the experiences and ventures we will encounter and how it all came to be.
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.
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. 
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