Random Weber Update -- Days Are Still Getting Longer -- 101 Days Of Summer -- June 10, 2023

Locator: 44900WEBER.  
Locator: 44900RECIPES.  

Later, 10:13 p.m. CDT: somehow, grilling became a thing today on the blog. I don't know how or why. But here we go. A reader sent me this, following a sidebar e-mail discussion about Texas brisket. Enjoy. Comments refer to the video at the link.

The recipe at the video:

Weber brisket:

The video is great... the video is here.

I always cook mine fat side up. I think it self-bastes the meat, so I don't use the water pan.

I have never measured the salt and pepper, so I found that very interesting. I tell people to use twice as much salt and 4 times more pepper than they've ever used. I use plain old table salt, not the chunkier kosher.

The Rudy's chain does a very good moist brisket (don't order the lean), Pappas' is better. The stuff in Navasota, TX, at Mallett Brothers was even better than that.

Save all the fat you trim off and then freeze it. Dice it and render it slowly for the best, most flavorful fat. I use it to brown a chuck roast before I throw it in a Crock Pot. Use the rendered fat to saute vegetables for gumbo, use the rendered fat to make red chile for enchiladas, etc. etc. It gives the most unctuous flavor to anything.

Earlier today, from a reader, on the Weber:

Original Post: May 19, 2023

Locator: 44687G. 

 So many story lines on so many levels. Maybe I will get back to this later, but I doubt it.