| This was going to be a busy weekend so I had a lot of cooking in mind as I headed into it. I had a crew of 4 friends along with a few drop in neighbors helping off and on and I wanted to make sure I had plenty to feed them all. The brisket pieces were rubbed the night before and refrigerated overnight, the chickens were bought the same day and were each (3) rubbed with different seasonings, 1 cajun spice, 1 Montreal Chicken and 1 Lemon Pepper. As always, I loosen the skin around the chickens as much as possible and work the rub down inside the skin. In addition to the Q'ing I was also planning on whipping up a big batch of chili to use up some Elk sirloin steaks that had been in the freezer a while and filled out with ground beef. The majority of the crew was done (stripping) by noon saturday. For lunch it ended up being my family eating sliced brisket sandwiches.... very tender and very tasty! My good friend and semi-retired contractor helper and another good friend indulged me Saturday evening and we partook in a couple Amber Bock's, had a nice salad, a bowl of chili and a couple cocktail bun pulled chicken sandwiches for supper. They were both quite complimentary of my Q. |
