We planned to spend the day outside because the weather was absolutely spectacular. On the menu:
- Brunch: New York strip, baked and fried potatoes, and home raised eggs - pomegranate mimosas for a refreshing drink
- Smoking today, for eating tomorrow: packer brisket smoked on a pellet cooker
- Dinner: wood fired pizza
Trimmed to 1/4 inch fat cap, simple salt and pepper rub, Aaron Franklin style
A few hours into the cook
Time for the Champagne mimosa
My missus knows how to pour!
Breakfast time - eggs and potatoes on the cast iron...
... and New York strip on the infrared sear grill...
... brisket is cozy in the Traeger
Time to enjoy brunch...
...couldn't resist this yolk shot - dredge a bite of steak through the yolk, then spear a potato for a rich, savory, crispy bite
Brisket is progressing nicely - however, I did have problems keeping the temperature at 225F - either too high or too low with the stock Traeger controller
Getting there, but the bark is not developing as nicely as I would like
Now it is time for pizza...
... not too bad - simple pizza with Bradley smoked mozzarella, fresh tomato slices, basil, a bit of feta, rosemary salt, mushrooms, and black olives
The last style was quite savory - we used the chile sauce (from the black bean/pulled pork pressure cooked dish), Mexican cheese, mushrooms and olives. I wish I had a bit of chorizo for this one.
