Brisket, #BigGreenEgg and a Long Weekend

A much needed deluge happened earlier this week and the sky is blue and clear this morning.  Going into this Memorial Day Weekend is a treat to look forward to friends, family remembrance and some gorgeous foods to bring everyone together.  Brisket is the nucleus of my feast and since we are still in #NationalBBqMonth its seems fitting to post about the smoking process of this wonderful cut of beef.  Brisket comes from the chest of the animal, supports about half of the body weight and is a muscle that is used fairly often so the marbling of fat that normally occurs in the higher-end cuts in not in play as much here.  Cap fat and 'lots' of other connective tissue hold this muscle together.  A brisket can be purchased in a hunk but for a good smoke project try to get a full brisket.  Seasoning is a touch that has to be personal.  I use a basic approach and stick to salt, pepper and love.  My #BigGreenEgg is set to indirect cooking and ready with a mix of fine Texas hardwoods that are roasting perfectly.  With the 'Flet' side of the brisket down I will smoke it for 10+ hours then I will remove the 'Flat' from the 'Point' and cook them even longer to achieve a proper #burntends.  Food is a wonderful way to create and share good times with folks you care for.  Looking forward to my time this weekend with family and friends as we cook and eat to remember and celebrate this country and why its people are so amazing.

#DallasPorkMafia #BigTomFoods

This is written and now shall it be done...haha.  Sorry to be so cheesy but this is exciting to be a part of.  The #NationalPorkMafia obviously exists in its immense greatness but now the #BiG city of Dallas is a beacon under the umbrella of the National Pork Mafia.  I really want to make T-Shirts supporting the #DallasPorkMafia.  Since May is National BBQ month I saw it fitting to latch on to the Mafiosos of the Pork persuasion.  Weather is starting to look up a bit and act like a real Spring but I cannot hold my breath or even count on the weather holding.  We shall see what the next few days have in store.  My #BigGreenEgg is ready to rock whenever the prep is done and the cool breeze coupled with remnants of the warm day is just what we need to relax and cook outside.  Pork is rich in flavor, low in comparative cost, forgiving to the novice and ever exciting to the seasoned cooks.  Certain cuts of pork can in fact be low in fat and high in protein.  Pieces like the tenderloin are trimmed lean and can be prepped and cooked in minutes.  Other not so lean cuts include the shoulders, ribs and of course the mighty belly (bacon).  http://www.drgourmet.com/health/fatcontent-pork.shtml  This website has an interesting calorie comparison which show the similarity between boneless, skinless chicken breasts (125 calories) vs. the Pork tenderloin (136).  Close enough that both may be enjoyed as an option for lean and tasty proteins.

#DallasPorkMafia_BigTomFoods_Thomas Mattson

BBQ and Banks

     National BBQ month salutations to all!  That being said I want to get something off my chest about the Large Banking establishments...I understand the way of the financial world and what (in fact) fuels this world is obviously finances but why do I feel like a second rate human being when I do business with one bank in particular?  No names need be mentioned but it feels really terrible when being treated like this for no apparent reason.  Well there it is, my gripe session.  So not to dump my garbage onto the floor like that but wtf?  BBQ makes me smile regardless of the earlier nonsense that happened.

     Outside sits my BigGreenEgg and many pounds of great wood.  Today is Friday and thank goodness for that.  Saturday and Sunday are slated to be nice and warm so the thoughts of BBQ smoke, family and sunshine takes me back to a mellow happy place.  Always try to let the little things roll off my back but sometimes its hard.  Cooking and being with family and friends recharges and revitalizes.  This weekend the ever popular pork (picnic) roast is going onto the BigGreenEgg and will slow cook at 200-220 degrees for 10+ hours.  Intermittent basting is suggested but not necessary on the Egg.  Moisture is a close friend of the ceramic cooker and the low temperatures will insure even cook while melting connective tissues and softening protein strands.  Cooking fuels my soul and the joy of feeding people with delicious well prepared foods is my true passion.  Happy BBQ Month and be nice to each other...