I love this sauce. So easy and I have it on good authority, it is the original source of the dreaded, plastic staining "red grease". You can mitigate that (some) by using leaner meat.
To be competitive is to alter what you do, not for the good of what you are doing, but to dominate others according to the standards set by others. When I compare that to the man who’s done this his whole life for the love of doing it and to pay his bills, there is no competition.
I was very happy with the “StealthFire” Pea Salad. Very cool and refreshing with a very sneaky heat level. The German Style Baked Potato Salad was as expected, as was the Caramel Banana Pudding. The brisket was outstanding. I didn’t get to add the butter to it as I had wanted, but it didn’t matter. It was juicy, it was succulent, it was really very satisfying.
It's not the prettiest brisket, but holy crap it's good.
You know, I think about all these external rules about what brisket should and shouldn't be and again, that's just dick measuring. The only rule that matters is "Do you like it?" and I find that I did indeed.
Standard pea salad is a little Pat Boone for me. So this version replaces the bacon with roasted red peppers and the cheese and dressing leaver a nice surprise on the palate.
Variations on this include using boxed pudding mix, making your own vanilla wafers, not caramelizing the bananas, making a crust with ground Nilla wafers and butter like you would for a graham cracker crust. You could even add oysters. I wouldn't but it's your kitchen.
