Low and Slow: Christmas Smoked BBQ Veal Brisket

Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket πŸ™‚

Brisket pieces

Brisket pieces

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My First BBQ Smoked Turkey

For years a coworker is using a BBQ smoker to prepare a turkey for Silvester dinner. After hearing him so many times about how excellent this is, time to try this out myself. I cannot wait for the year-end, so I have put a full size turkey into my smoker today πŸ™‚

Turkey after one hour

Turkey after one hour

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Part 2: Barbecue Beef Brisket Texas Style – The Rub

It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.

I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.

Rub Ingredients

Rub Ingredients

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Preparing for Austin/TX – with no Rudy’s Sauce

YES! I’m going to attend the Freescale Technology Forum conference (http://www.freescale.com/ftf) in Austin, Texas Jun 22-25 this year. Right on time, as I have run out of Rudy’s BBQ sauce (see “Smoking BBQ Baby Back Ribs – Swiss Style“): I will need to travel light so I have enough space and weight room for bringing back BBQ sauce :-). But ‘no sauce’ does not mean ‘no BBQ‘!!!!

Smoking BBQ

Smoking BBQ

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Smoking BBQ Baby Back Ribs – Swiss Style

Tired of my tech articles? Too much geeky Eclipse stuff? Well, then I have something completely different for you: Smoking Baby Back Ribs! No electronics, no microcontroller, no software: only heavy metal, fire wood, meat and beer :-).

❗ WARNING: this post shows raw meat and alcoholic beverages!Β  You are only allowed to continue reading if you are 18 years or older πŸ˜‰

BBQ Ribs

BBQ Ribs

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My First DIY Smoked Beef Brisket: Day 2 – the Way and the Result

Sunday morning started at 7am in a good way: I think the sun guessed already that I want fire up my smoker today.

Morning Ready to Smoke

Morning Ready to Smoke

❗ And no, that’s not the smoker in that picture! That’s ground fog in the morning (see “Inversion“).

Ready to continue my week-end project: DIY Smoked Beef Brisked!

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