Texan Brisket v2: Grain-fed Flat, 40m off-coals naked, 20m on, and ~3 hours in paper bag off coals
Hmong Long Beans & Eggplant Chinese Improv Brunch, Noe Farmers Market
Garlic-Rosemary Slow-Braised Rare Chuck Roast (Sasha)
Skillet seared, slightly smoked, grain-finished ribeye with smokey broccolini
Stir Fried Long Beans with Miso Garlic Pork
Prather Brisket and Pork Butt Barbecue, Parsley-Lemon Slaw
Started with my dry rub (cumin, cinnamon, curry powder, paprika, cayenne, salt), then 45 minutes “naked” over a mesquite grill. Threw in brown paper bags, over a rack in the oven at 270o F for 3 hours. Could have lowered oven temperature ~15o, and done less time directly over coals. Sauce of diluted Stubbs, with pan-juices, salt, and apple cider vinegar.
Escarole, Chive, and Pasture Raised Egg Salad with Anchovy Garlic Dressing
Mesquite Grilled Flat Iron and Skirt Steak with Buttered Chive, Radicchio Caprese