Soooooo Whatcha Eating?

Ooooohhhh Maaaahhh Gaaawwwddd. The brisket and sausage at Louie Mueller's was outstanding. I got brisket from the point (fattier end). It cut with a plastic fork. Fantastic flavor -- just the perfect amount of smoke. The sausage was beef, too, and it was awesome, as well. It was a twenty-dollar lunch, but it was worth every penny.

I got there ten minutes after they opened at 11AM, and there were twenty-plus people in line ahead of me.

You tell them what you want, they slice it, weigh it and serve it on butcher paper on a plastic tray. No air-conditioning, just fans scattered about.

I've eaten a lot of good Hill Country BBQ, but this is now my favorite. Other joints come close on the brisket, but not quite as good, and Mueller's sausage is the best I've ever had, by far.

CD

 

Did you not take at least 1 phone picture? Lovely description but I want to admire how it all looks.


Don

 

Ooooops, sorry guys. I was too busy eatin' to take pictures. Besides, I don't wanna' look like a tourist.

I had just enough leftover brisket to make a tasty sammich for lunch today.

On a side note, I went on a beer run today, and picked up a small bag of Crunchy Cheetos -- my occasional guilty pleasure. I got the Flamin' Hot ones, because it was all they had. My dog was begging for some, so I gave him one, thinking he would not like the heat. He loved it. I cut him off at five small Flamin' Hot Cheetos -- don't want any barf action later.

My fingers now look like Donald Trumps fake tan. Of course, my hands are bigger. :biggrin5:

CD

 

Thanks for not posting a 'Hot Cheeto" picture, but a nice picture of your dog would have been nice.

:smilewinkgrin:

Don

 

Okay, you asked for it. Meet "PsychoPoodle."



CD

 

Were you holding steak?

 

It was German night today on "Dick VS Food"...
Cooked up 4 gigantic Brats (well if you consider those nasty little weenies from Johnsonville Brats) from my local meat market (1.25 pounds total), along side a 1 pound bundle of jumbo Asparagus wrapped in bacon topped with parmesan cheese , on top of a whole white onion from the local farmers market...



It was pretty epic! Would have been better if this communist state would sell REAL traditional Sour Kraut and not just the garbage that Vlasic puts in a jar, with dome fresh graded Horse Radish, but short of paying out the corn hole at a specialty German market, it's the best I could do...

Made it through all 4 Brats, each on a toasted bun with the onions and a slice of Swiss, and got half the Asparagus down before I had to throw in the towel.



For all of you that know me, you know I'm not a very big guy... But damn I can put some food away!

Now that's a dinner done right! I'll probably regret it in the morning.




Sent from my iPhone using Tapatalk

 

Make your own sauerkraut, it isn't difficult and you can fine tune it to your personal taste.

 

I don't really have that kind of time on my hands...
There are a couple good German markets in town but $$$.


Sent from my iPhone using Tapatalk

 

Yep, it is cheap to make, and isn't difficult. It just takes some time. On a rainy day when it is too humid to paint, make some kraut instead.

CD

 

Helped a friend one year make some .... he had rows of crocks in his garage. It was quite an experience.

 

I just started a 24-hour sous vide on a chunk of brisket point (the thick, fattier end). After that, it will get a good layer of rub, and will go on the Weber Kettle for a three-hour (or more) smoke, probably with some hickory wood. It won't be Louie Mueller's, but should still be good.

CD

 

Should be about done now, how about a picture of it carefully sliced and oozing wonderful juices.


Don

 

That Brisket must be coal by now. :incazzato:



Don

 

Okay, okay -- cool your jets there old one.



I just had some leftover brisket sammich. Yum! No sauce, just meat and a bun. No sauce needed.

The brisket was moist and pull-apart tender.

Note: You don't get a smoke ring with the sous vide/smoker method. The smoke still penetrates for flavor, but the chemical reaction that causes the smoke ring won't happen on meat that is already, technically, cooked.

But, anyone who knows BBQ knows that a smoke ring is just for looks. It doesn't effect the flavor.

CD

 

Thank you, I had thought you ate it all before you took a picture, I feel better now, hungry but better.

:lol:

Don

 

I still have a small chunk left. I think there is a late evening sammich in the works, tonight.

CD

 

Am I the only one on this forum who eats good stuff? C'mon, show me your food!

So, tonight, I soaked a thick, bone-in pork chop in Stubb's Ancho Chile and Garlic Marinade for abut four hours. I Like Stubb's products, but have never seen or tried this one before.

Then, on to the grill over charcoal and apple wood.

I cooked down the marinade for a sauce, that I poured over the chop and some white rice.

It was an easy cook that was really tasty. I will do this again.



BTW, I don't really care about pretty grill marks, but in this cook, it just happened. Bonus!

CD