D life blog

Texas brisket is the best by far.   We used a Traeger to get the perfect melt in your mouth brisket.  Notes & directions below. Trim fat the night before  Make it aerodynamic for the best bark.  The day of grilling 30 minutes out in the morning - room temp Dry it Cover with mustard Rub with salt & pepper (coarse pepper) Grill set to 225° Put brisket directly on the grill fat side up Apple cider vinegar spritz every 30 minutes Take it off the grill when the probe shows 165 °  internal Wrap in paper or foil.  Note: Make sure the temp probe isn't wrapped or your signal may be blocked.  Stick wrapped brisket back in the grill Take it off the grill when the probe says 203 °  - pull it off BUT leave probe in Let us rest until it is below 150 °  internally. Slice and eat  Should be able to estimate about 1 hour/pound. This counts the resting/cooling time.  We started at 4 AM and finished the whole process by 3:45 PM on a brisket that was ~10 or 11 pounds after trimming. This is a

2 variants of Guacamole be adding/removing 2 ingredients. Variant #1 Ingredients 5 avocados ripe ½ small yellow or red onion finely diced 2 Roma tomatoes diced 5 tablespoons finely chopped fresh cilantro 1 jalapeno pepper seeds removed and finely diced 2 garlic cloves minced 1-2 lime juiced.  (you can use lemon juice too, but a little different taste) ½ teaspoon sea salt Instructions Slice the avocados in half, remove the pit, and scoop into a mixing bowl.  Mash the avocado with a potato masher or fork and make it as chunky or smooth as you'd like.    Mix all the ingredients that aren't lime or salt together thoroughly.  Then add the lime and salt to taste gradually. Variant #2 Remove the garlic and tomato from the recipe to have a different taste.