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- Joined
- May 31, 2003
- Messages
- 123
Didnt have a smoker handy since i sold my restaurant in Oct. Here is some creativity for ya.
Take a brisket and trim all fat off the outside if you want. Crushed and dice some garlic and place in a 2 gal zip lock bag with the brisket. Throw some Dell's seasoning in it. Add some roasted red pepper flakes and Black pepper. Let this marinade for as long as you want.
Take you two cinder block halves and place them in your fireplace. Now go get your grill grate from outside and make sure that you have enough room to build a fire between the blocks but your grate will set on it.
Start you a nice fire with some natural charcoal or some oak. Put your grate back on the bricks and allow the fire to burn down to the coals. Take that brisket and throw it in the fireplace. If you have guest they will love this. They will think you are like a pioneer of bbq by using your fireplace flute as a vent. Not to mention your not getting cold by being outside.
Cook that brisket about 30-45 minutes each side or until you get a good sear and crust on it. Take it out of the fireplace and wrap in foil. Finish in the oven for about 2 Hours at 300 F.
Meanwhile take your tongs and pull the grate out of the fireplace and throw some more wood on so you can enjoy the fire.
Pull out and slice. It will have that rich smokey flavor and be tender. Blanch some nice asparagus (Sams club 4.00 a bunch and their nice), make a salad, slice some ripe avocados and season them, and if you want carbs this would be great with a potato salad. Enjoy
Take a brisket and trim all fat off the outside if you want. Crushed and dice some garlic and place in a 2 gal zip lock bag with the brisket. Throw some Dell's seasoning in it. Add some roasted red pepper flakes and Black pepper. Let this marinade for as long as you want.
Take you two cinder block halves and place them in your fireplace. Now go get your grill grate from outside and make sure that you have enough room to build a fire between the blocks but your grate will set on it.
Start you a nice fire with some natural charcoal or some oak. Put your grate back on the bricks and allow the fire to burn down to the coals. Take that brisket and throw it in the fireplace. If you have guest they will love this. They will think you are like a pioneer of bbq by using your fireplace flute as a vent. Not to mention your not getting cold by being outside.
Cook that brisket about 30-45 minutes each side or until you get a good sear and crust on it. Take it out of the fireplace and wrap in foil. Finish in the oven for about 2 Hours at 300 F.
Meanwhile take your tongs and pull the grate out of the fireplace and throw some more wood on so you can enjoy the fire.
Pull out and slice. It will have that rich smokey flavor and be tender. Blanch some nice asparagus (Sams club 4.00 a bunch and their nice), make a salad, slice some ripe avocados and season them, and if you want carbs this would be great with a potato salad. Enjoy
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