Stuff I've prepped for tomorrow's luncheon:
Homemade barbecue sauce, now cooked and smelling better than ever:
Baked beans with dogs and bacon:
Some old-but-good chimichurri, to be used as a dip for the brisket sandwiches:
Festive-looking corn slaw:
And my perennial coleslaw:
When I finally do my blow-out-the-walls shindig to celebrate zeroing out my debt later this year, I'll include some other barbecue-shack faves like potato salad and mac-and-cheese (Iron Chef Mike Symon's recipe, of course—the one with the double cream). If I can figure out a way to simulate burnt ends, I'll include that, too.
Tonight: I'm prepping the brisket and the buns, using my friend Charles's recipe. This is risky: I've already failed twice with two different recipes, but now that I know the problem lies with the dead Korean yeast, I'm hoping that tonight's effort will bear some bready fruit.
Damn, that all looks so good! Especially the coleslaw. It's been a long time since I've had beans and weenies. I'll have to make up a batch soon. Maybe I'll add some pineapple too! :)
ReplyDeleteFingers crossed on the bread. I was hoping to wake up to a post about how successful you were. For some reason I am inordinately nervous about how it will turn out.
ReplyDeleteIt was horrific. I'll show you soon.
DeleteYou are a right bastard.
ReplyDeleteNow you see why the alien in my Gravatar is cackling.
ReplyDelete