Pork and Briskett BBQ

Pork and Briskett BBQ

It’s the essential ingredients that make the meal. A meat rub starts with good herbs and spices. I incorporate some Hy’s season salt into my rubs. I like the MSG salt content. I once worked for the manufacturer of this product and have been using it now for 40 years. I find it leaves no after taste when mixed with equal amounts of the 10 other marinating spices. Sort ‘a like KFC secret spice mix. File’ Gumbo is my flavour edge. 90 proof sour cherry juice for soaking some sweetness to the wood. A little German grainy mustard to add some drama to the yellow French’s for some penetrating colour rings. I add some modified ingredient flavours like ginger and vanilla to the Diana’s original bbq sauce rather than ketchup for some moisture if required. I dust with some fresh ground black pepper with some fresh sea salt. You will need trusty temperature device with some simple tools. The three woods used to obtain the smoke is most important. No Chemicals! Just Natural! Now lets have a walk around to the veggie garden and green house and see what green leafy lettuce will do for the fresh made oil and vinegar dressing! Now wasn’t that worth the wait? Tender pork with mouthwatering beef brisket sided with; a fresh picked green salad, maple syrup baked beans; I count out and serve only 239 beans for each portion, because adding one more bean will be too farty! I also made some fresh out of the ground creamy potato nugget salad and a okra, tomato marinated cold pasta.
I must say that it ended up bang on delish!