Smoke-a-Thon V: The Year of the Brisket

cropped

It was a good year.

burnt ends

Because of two words: BURNT ENDS. My god, but they are wonderful.

pork

Of course, there was also pork. There would have to be.

blurry

And some blurry potatoes. I was worried 12 pounds would be too much. I WAS WRONG.

slaw

This red cabbage and cilantro slaw, from The Improvisational Cook, is the best slaw I’ve ever had in my life. On a sandwich with some pork and mojo sauce? To. Die. For.

meats

So yeah, there was a lot of meat. From right to left, burnt ends, smoked chicken thighs and pulled brisket.

'loupe

There was some greenery to go along with it: cantaloupe with jalapeno, basil and lime. Those Splendid Table ladies know how to eat a cantaloupe.

beers

There was also beer.

And corn on the cob and pasta salad with spinach-walnut pesto and the most amazing beans that were cooked underneath the dripping pork butts* (thanks Juanita!) and deviled eggs (thanks Kathy!) blondies and brownies (thanks Lianne!) and a blueberry buckle. I was too busy hostessing to take very many photos, so my apologies for the lack of porn.

And I’m spent. And full.

*If we ask nicely, Juanita might show up in the comments and explain how she made them.

4 thoughts on “Smoke-a-Thon V: The Year of the Brisket

  1. I had a mighty fine grilled meat for dinner and that food STILL makes me swoon! I am going to make that potato salad this summer and soon. Please Juanita, tell us how to make delicious beans – mine almost always suck.

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