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New Braunfels Smokers & 111’s

Received an interesting email from Jerry (“Cat Lady” Mexican Casserole)  the other day that I found interesting, amazing, or whatever else you might want to call it. I’ve posted a copy of the email text below for you to read . . . .

This is Very intriguing:

‎This year we’re going to experience four unusual dates.

1/1/11,

1/11/11,

11/1/11,

11/11/11

and that’s not all…

Take the last two digits of the year in which you were born – now add the age you will be this year, and the result will be 111 for everyone!

For example – Harry was born in 1957 and is 54 years old, so his equation looks like: 57 + 54 = 111…. good eh!?

This is the year of Money!!!

This year October will have 5 Sundays, 5 Mondays and 5 Saturdays.

This happens only every 823 years!!

These particular years are known as ‘Moneybags’ – the proverb goes that if you send this to eight good friends (already today translated from the Brazilian version!) money will appear in the next four days as is explained in Chinese feng-shui. Those who don’t continue the chain won’t receive, it’s a mystery, but it’s worth a try, good luck.

Well – I don’t know if my having sent that to eight people will result in ‘moneybags’ for me, but gave it a try anyway. I did find the ‘birthday math’ to be really intriguing. It worked with our birthdays and on our kid’s birthdays as well.

Herb Box Update

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Have the raised herb box  full of dirt from the yard and bagged dirt from Lowe’s (the picture is before I mixed it all together) – but haven’t had a chance to get out there and plant anything… or paint the outside boards. Weather turned much cool-er again (they say it will be in the 40’s tomorrow morning) and I just didn’t feel like getting out in the wind to plant tiny little seeds.

My black-eyed peas are coming up nicely and I’ve purchased my tomatoes and squash plants – but have yet to set them out. Maybe this weekend??

BBQ

Did take time on Monday to do some serious BBQ-ing.   Love to have it on hand for a quick meal or to add to beans, soup, etc. So I smoked about 10 pork loin chops, 8 sausage links and about 4 links of boudain (it’s really good in the shrimp gumbo soup). Have everything all packaged and in the freezer … and it should last us through the summer.

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We have one of those large New Braunfels Smokers  -we’ve had it for over 20 years and still  love it !  Just recently  I’ve discovered a process that – so far – has resulted in delicious BBQ that’s the best we’ve ever cooked.

Prior to putting the meat in the smoker, I marinate it in a plastic zip bag for about an hour using either Grill Mates Mesquite marinade or Italian dressing. (Do not marinate sausage or boudain.)  I don’t baste the meat during the smoking, nor do I add any dry spices during the cooking process – but some people like to do that. Usually takes about four hours to cook the pork loin chops and the last two hours I add the sausage and boudain in so everything is done at the same time.

My new smoking process is to . . .

lay the meat on top of aluminum foil at the far end from the hot box, cutting slits in the foil to allow the juices to drain off,

keep a dish of water in the smoker (on the end near the hot box), and

loosely cover the meat with more foil .

I only turn the meat once during the process and it comes out tender and moist every time. I’ve found using the foil under the meat keeps it from sticking to the grate (or have the chance of  falling through)  and having the foil on top helps keep in the moisture as well as keeping it from getting that crusty, black outer layer that we’d have to trim off.   As an added bonus – makes for an easy clean up.

Don’t foget – if you’re an ‘antique hound’ – Round Top/Warrenton  is still going on through this weekend and you can also enjoy  the bluebonnets along the way.

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