Father's Day, or a week ahead

[masterworks]

So Ken,
did you get your cane?

Has the brace come off?

Are you choosing someone to "kill"?

Are you marching animals you like to eat,ONLY, two by two?

just wondering how you're doing?

jon

 

[lasercd]

Thanks for asking. I junked the leg brace finally (although I'll pack it for Nearfest in case of emergency). Stumbling along with the cane but my leg is getting stronger. Looking at my left and right legs it looks like a toothpick next to a redwood tree. On Monday I was able to do a complete revolution on the bicycle which was a real achievement. I was measured at 100 degrees and expect to be even better tomorrow - it "feels" like I have more range of motion.

Tonite is grilled andouille but I think this weekend we may be doing a brisket...a 12 hour cook...I must be insane.

How are you doing?

 

[masterworks]

Me? feats is fine!

water table is 4 inches above now
[the grass usally stops growing by now]

still have twenty plus pounds of family xmas sausage to go thru;
but it has a decent taste to it this year

its good to hear that youre on the mend , and back soon to your own self.

I am[sorry to say] trying to be a little more selective about what I purchase

waiting on Abigal's ghost

a brisket? hand-rubbed?

 

[lasercd]

I'm not allowed to sell Abigail's Ghost online until I get back from Nearfest. No other proper way to make a brisket than to put a good rub on it.

 

[masterworks]

I won't ask you for your recipie(sp)
a man's rub is a closely regarded secret

but twelve hours in a smoker?
what "chips" are we using?

anything symphonic on the horizon?
i used to go to ghostland, but it seems like a "lowell"'s running that too;
into the ground

jon

 

[lasercd]

To be honest I use a variety of rubs - sometimes pre-made and sometimes home made. My favorite was made by Larry Wolfe at Wolf Rub but he just closed down his business. Been playing around with John Henry products with a lot of success. Occassionally I'll put together a rub from one of Paul Kirk's recipes. Never use chips - always use chunks. Chips just burn out right away. Also you don't need to go too heavy with the wood - brisket is like a sponge and if you use too much wood it can get acrid and bitter. My wood of choice is either hickory or oak. I have some wine barrel oak which is pretty cool. I have two smokers - a Primo XL and a Traeger Industries BBQ075. The Primo is my day to day grill/smoker and I always use hardwood charcoal - no briquets. The Traeger runs on wood pellets. Figure 1 1/2 to 2 hours to the pound. Smoke between 225 and 250 degrees. When the internal temperature hits 180 degrees, foil wrap the brisket and add 1/4 cup of apple juice before sealing. Keep it in the smoker until internal temperature hits 195-200 degrees. Remove from smoker. Keep it in the foil and wrap it with one or two towels. Place it in a ice chest (no ice of course) for at least one hour. Juices will redistribute and connective tissue with continue to break down. The brisket will slice like butter and will still be hot and moist.

At the moment symphonic rock is virtually dead. Astra is the best thing around. It might be on the heavy side for you but check out our new release from The Aurora Project. Lots of good keyboard work. Kind of like Riverside crossed with Dream Theater.

BTW - who is Lowell?

 

[masterworks]

not who, but where; Massachusettes(sp)

Progression Magazine?
i would have used his initials, but to avoid religious confusion................

I think I bought Aurora project from you,
a very nice listen

to ask and not be denied;
a few years back, you suggested that I would be surprised in what you're
[in your away from the edge-time] really into
i summise that one of those is outdoor cooking.........

you do know your stuff

 

[lasercd]

Sorry - didn't make the Lowell/Progression connection. The magazine has taken on lesser and lesser importance to me over the years. I guess I wasn't thinking. With regards to Ghostland, play nice with Chad. He's got a lot on his plate.

BBQ/grilling is definitely my prime recreational hobby. It took years of practice to develop this gut - it didn't happen overnight. I cook virtually every evening. My other main interest is collecting art. Over the past 7-8 years my wife and I have built up a significant collection and have even lent pieces to museums for exhibit. Musically speaking I spend most of my day listening to progressive rock and metal and in the evening I spin contemporary (ie. ECM) jazz as well as a lot of kosmigroov/soul jazz/space jazz/electric jazz from the 70s.

I know...I'm a weird guy.

 

[masterworks]

weird=old=the rest of us

not out of place