Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
Last night we had the BBQ dinner we’ve been talking about for a few weeks. I don’t think it could have gone any better. The weather was warm but not too hot with a light breeze and no rain. The bugs weren’t too much of a problem, at least till we turned the lights on which was just when we were cleaning up. Everyone who showed up was very nice and seemed to have a good time. We had enough room for parking, which was a concern originally and people seemed to enjoy the food and the beer.
It wouldn’t be an event without some drama and we had the right amount mixed in. Wil with Beltline Brew Tour’s showed up but running late because of an earlier event and to make matters worse his help did not show at all. Fortunately Wil had already been out multiple times to set up so his stuff was pretty much ready to go, except for his beer dispenser which had somehow lost both of the washers that make it work. Miguel grabbed me and handed me an oversized washer that needed to be modified to fit. A few minutes in the shop and we had new custom washers for Wil and the beer was flowing. Mike with Mike’s BBQ was MIA, but he had a very nice and capable lady handling the event for him. Unfortunately her help quit at the last moment so she was by herself. All this was happening as guests were arriving because what’s drama without witnesses. Needless to say there was some scrambling going on. Fortunately, Miguel had elected to stay and “see a white people party” so he jumped in and helped things flow smoothly. Mike’s lovely wife showed up and made everything perfect with the table setup. Also Alice, The FOG, and Bar-B-Jew were on hand and they helped park cars and whatever else needed doing. The end result was nobody in attendance had any idea we had issues, which is exactly what you want, to look like a duck. Calm on the surface, and paddling your butt off underneath.
Cassia and Johnathan also showed up and Cassia began to tutor me in the modern world of marketing and websites that I don’t use, which I need. She grabbed my phone and put me on Instagram and then proceeded to take fantastic pictures and upload them for me, all while sporting her Ninja Cow Farm shirt showing her support for our farm. Here are some of the pics from our event. You can click on the picture to get it full size.
We will be processing one of our large Ossabaw hogs this coming Friday and delivering it to Chef Mike early next week so he can get to work on it. I have lots of friends telling me they are coming so if you are sitting on the fence, now is the time to get your tickets before they are sold out. There are only 50 spots available total so don’t get caught short.