The last "Chicken Day" of 2011 is in the books - though we may process some stewing hens later this year.
Preparations began the night before, smoking a 9-lb. brisket from the farm for 3 hours with grapevine, which was then removed to the oven to cook overnight, covered @ 225f.
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| Smoked Brisket |
The following morning the brisket registered 210f (ten degrees higher than I wanted it). As a result it was a bit dry, even though it was incredibly moist and tender in appearance. I'm getting closer and closer to a standard cook for this cut...can't wait to do one again. Other attempts are found
here, here and
here.
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| Grilled Panadero Bread |
For the starter, I made a marinara of Arethusa tomatoes that had been oven-roasted, and served it with grilled baguettes for dipping.
And the secret ingredient to such a yummy sauce is: butter. Well, butter and some parmesan cheese. One of these days I'll have to write up the recipe.
There was a tomato-mozzarella side, greens, buns for making sandwiches, and...
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| Macaroni Cheese |
a wheatless
macaroni cheese which was to have been cooked in the Traeger smoker, but a grease fire early on put a stop to that and it had to be baked in the oven. That really made it hot in the kitchen!
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| It's Arthur's Fault! Caramel Sauces |
Dessert was an ice cream cake which my sister made, the recipe is
here. We also had Island Ice Cream and caramel sauces to pour over the top of everything - oh, and whipped cream, too!
