Sunday, July 24, 2011

RUSS & FRANKS


My latest review at 'Peppers & More' is about 'Russ & Franks" barbeque sauce. You can read all about it by clicking the link below. Last night a brisket was put on the smoker around 11:00pm. It should be ready this afternoon I just checked it and I wanted to cut a hunk off right now. Stay tuned!


7 comments:

  1. Seems like, in the interest of science, of course, you should have cut off a hunk before it was done, just to confirm that the finished product was perfect. I love that you are having so much fun with your new Smoky.

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  2. Zoomie, It took a lot of will power. We have a 12 pounds of brisket. That will make for a lot of sandwiches. Oh my.

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  3. Oh my! You know, you really should invite over a few neighbors... they will have been drooling since 11 last night. Sounds fantastic!

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  4. Zia, I kid you not, my friend Jimmy came over and he said as soon as he got out of the car he oculd smell it. I just took it out and have sliced the point for burnt ends. Soon we will be feasting. Yeah!

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  5. The sauce sounds real fine. Brisket has always been intimidating to me. Look forward to your tutorial.

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  6. Greg, We are getting ready to plate. I hope the pictures turn out. The techniques are not secrets but need to be learned. We are on a journey and hope to share.

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  7. I'm definitely intrigued! Great packaging too.

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