2 days ago I found only 9 morel mushrooms. About enough to fill my baseball cap.
I started thawing a nice beef brisket same morning.
Neighbor dropped off a couple pounds of fresh new asparagus.
I’m salivating just posting this…
Brisket was massaged with fresh lime juice last night and left in fridge overnight. Light olive oil and dry rub today. Went on the smoker at 10:30am, wrapped in foil with a cup of apple cider when reached 160, wrapped in foil with a cup of apple cider and put back in to 200f. Removed wrapped in old blanket and placed in cooler at 1700.
Mushrooms will be sautéed and asparagus roasted on what’s left of the charcoal.
I won’t be posting again tonight because I’m cracking a good red wine (probably a barosso valley grinache) and drifting into culinary bliss.
Good evening to you all my amigos.