First thing I am going to do is get my Roast and my brisket marinating in my rub. Then about 1 PM I throw them both on the smoker and smoke them with apple wood for about 6 hours.
Then, I have some brats which I will boil in beer and add just a tad bit of water to them along with some onion and apple chunks. Let them boil for a few minutes.
While the brats are boiling I'm going to cut up some cabbage, onion and bacon. Cook up the bacon chunks and onion, throw in some garlic, put the cabbage in the skillet with a half can of beer and let the beer reduce off (by the time the beer is reduced the cabage is done).
Take out the brats put them on the smoker for the last 2 hours of the brisket/roast cook. Then with about 45 minutes remaining take the cabbage out to the smoker and set it inside to get it a slight smoked taste to it.
Take the brats and put the cabbage over the top of them on a bun and enjoy.
Slice the brisket and roast, vaccum seal in samich size portions.
MMMMMMMM, this will set you free and if the wife wants to play tennis under the covers its game on baby!!!!!
Ohhh almost forgot about the fries. Cuttin up some taters, put the uncooked fries in ice water for a few minutes, drain and pat dry throw in the deep fat frier. Instant crunchy taters that don't turn mushy.
Working at a school with a culinary arts program will make an old man really fat!
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