Fall Classic Cookout

Come and join the fun at the Steve Mayberry Memorial Cookoff!  We are competing in the Steak Cookoff and then cooking for you.

Competition Brisket Basics

1. Selection - Choose a brisket 12 to 14 pounds this is usually the right size and check to see if it bends and is flexible.
2. Inject with mixture of beef base and your favorite rub.
3. Rest and let it come to room temperature
4. Rub outside with rub (You can rub with yellow mustard to allow the rub to stick better if desired)
5. Get your smoker up to 225-250 degrees, then load brisket.  Use an internal temperature gauge and smoke until 160 degrees  (estimated 4-5 hours).
6. Wrap brisket and add liquid (beef broth, beer, Dr Pepper, etc.)
7. Cook to 195 degrees (estimated 2-4 hours), remove and put in an ice chest to hold the heat and let rest for 3 hours.
8. Slice and enjoy!

As always, be creative and play with the variables.  - Brad

Overnight Summer Oatmeal

Here are the basics for fast and easy and more importantly TASTY!

2 cups regular oats
1.5 cup milk and or cream
.5 cup greek yogurt
2 tablespoons brown sugar
Dash of kosher salt
Dash of vanilla

Optional

.3 cups of fruit (raisins, cranberries, blueberries, etc)
I always encourage adding and playing with the basic recipe, nuts, seeds, granola, etc.

Steps

Mix together and keep in refrigerate over night.  In morning scoop out as much as you like and add a little milk id desired and eat and get your butt to work............  Enjoy

Open house at Saline Creek Farm

Bourbon soaked smoked sirloin roast

Bourbon soaked and smoked sirloin roast. - http://pinterest.com/pin/AxUabAAQQJMGcnEhFc4AAAA/?s=3&m=blogger