Thursday, July 28, 2016

Not my typical #Aristogrub pic, but this Summer Berry Salad from Wendy's


Looked good enough to eat, so that's what I'm doing with it. Another Aristogrub Pic via Instagram http://bit.ly/2aeNSu7

Thursday, July 21, 2016

Time to remove the brisket from the heat, but that doens't mean it's done.


After 13 hours we hit 198 degrees in the thickest part so the cooking is done, but now it's into a cooler to rest for two hours. #CampChef  #PelletGrill  #Aristogrub  #SmokedBrisket
Another Aristogrub Pic via Instagram http://bit.ly/2aj8yk9

Time for the "Texas Crutch".


After 4 1/2 hours the brisket has absorbed about all the smoke that it's going to so it is time to transfer it into some aluminum foil, or what competitive smokers call "The Texas Crutch".  From hear we will continue to cook it at 225-250 degrees for another 9 hours or so until a thermometer in the thickest part indicates that we are at 200 degrees. #CampChef #PelletGrill #Aristogrub #SmokedBrisket Another Aristogrub Pic via Instagram http://bit.ly/29Wmjzz

Wednesday, July 20, 2016

Finally getting around to smoking a brisket.


It's going to be a long night. #CampChef #PelletGrill Future #Aristogrub Another Aristogrub Pic via Instagram http://bit.ly/29WTYw8

Sunday, July 17, 2016

Carnitas (pork) chimichangas from Monterey Mexican Restaurant.


Lunch Aristogrub is an order of Carnitas (pork) chimichangas at Monterey Mexican Restaurant in Greensboro NC.  Best of all we were hanging out with the Cincinnati Kennedys. Another Aristogrub Pic via Instagram http://bit.ly/29Zo4jP

Saturday, July 16, 2016