Dave Parker
The Grill Masters at Robson Ranch gathered at the home of Steve and Pam Cortney for an evening of smoke-kissed flavor and fellowship.
Steve provided the evening’s main dish—a beautifully smoked brisket. He seasoned the brisket with Holy Gospel rub and used a combination of smoking woods, adding applewood chunks for extra depth of flavor. Staying true to the low-and-slow philosophy, Steve cooked the brisket for a record 36 hours until it reached a perfect internal temperature of 200 degrees.
Pam—famous Louisianian and Mardi Gras Queen—baked her renowned homemade King Cake, bringing a sweet taste of New Orleans tradition to the table.
Dr. Larry Lewis (doctorate in education and Texas BBQ) prepared all world smoked Brussels sprouts. Using a black iron skillet, he combined butter, balsamic vinegar, smoked black pepper, salt, and parmesan cheese. The sprouts were smoked on his new Recteq smoker, then finished with a balsamic glaze and an extra topping of parmesan.
Bob Morrison (Robson’s famous brewer) brought three delicious home-brewed beers for the group: Trinity Paloma Rosa, Belgian White, and Chocolate Cherry Stout. Bob also contributed an over-the-top smoked creamed corn dish featuring onion, sour cream, cheddar cheese, creamed corn, jalapeno, and cornbread mix, all smoked with hickory wood.
Alan Young served three varieties of smoked cheddar jalapeño sausage—elk, buffalo, and venison—accompanied by a dipping sauce. He used a blend of cherry, apple, and mesquite woods to smoke the sausages to perfection.
Dave Parker brought smoked, bacon-wrapped crackers with pickles, seasoned with Holy Voodoo and topped with Kinder’s Sticky Honey BBQ Sauce. He also prepared smoked, bacon-wrapped potato wedges, seasoned with Kinder’s Black Cherry Chipotle and finished with Franklin BBQ Original Texas BBQ Sauce.
We missed John and Marlene McNemar who were traveling.
BBQ you can’t find—or buy—anywhere!