[S Clark]

Guest are arriving tomorrow, so the kitchen is humming today. 
First tapas completed.  Garbonzas con Chorizo    Spanish sausage, sauted garbonzas, spinach, bit of onion and garlic, fino sherry, smoked paprika and saffron. 


Anyone else cooking?

[S Clark]

These just came out of the oven.

[Samac]

Looks like you're off to a great start, enjoy.

Cheers,

Scott

[bladesmith]

 

[ctviggen]

I've done the sous vide part of these recipes:

https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html

I'll smoke them on Sunday. 

We'll have this also:

https://www.themanual.com/food-and-drink/gerties-bourbon-brown-butter-coleslaw-recipe/

For those who eat bread (I don't, causes me asthma and allergies), we'll have some.  Probably some hot dogs for the kids.

[S Clark]

I've got to say that your  sous vide BBQ brisket looks pretty interesting.  I've been using my pit for a quarter century, and brisket is still hit and miss for me (about as good as half the "pros" out there").  Anyone that can get brisket right everytime is to be    So if this works as expected, it could be a real BBQ breakthrough. 
How long will you keep it on smoke, and at what temp?