On Labor Day (Sept. 7) Becca and I spent several hours preparing our beef brisket and smoked two chickens for a Wed. evening meal. We didn't plan it this way, but discovered through the necessities of timing that it works well to do the smoking stage for about 3 hours then refrigerate the meat and on the day of serving, finish the cooking on grill.
Other learnings. Don't put your brisket in the upturned top of your roasting pan (assuming it is the bottom). When you notice your pan has no handles on the side, you may well have the top instead of the bottom. You'll make a terrible mess when the drippings slosh onto your feet!
An hour at low heat on the grill (not right over burner) is enough time to warm up the chicken.
Buy the frying chicken instead of the roaster. The roaster cost twice as much per lb. but didn't taste or look appreciably better.
Make a big batch of bread dough. Bake what you want one day and store the rest in gallon plastic bags in the frig. We've made pizza dough, little dinner rolls, small cracker-like bits to dip in hummus, and we still have a little dough left in the frig.
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