|Searing the meat!|
Deb bought a beef brisket (a hunka meat) and marinated it for me. I put the grill on maximum till it read 400 degrees and then seared the meat on both sides for about a minute. Then I turned the heat down to low and let it simmer at about 300 degrees (my temp gauge seems to be pretty accurate). We had trimmed the fat off and I layered it on top with a sprig of rosemary. The fat cooked and kept the meat moist and each time I turned it I put the remaining fat on top with the rosemary again.
I did flip the meat about every 10 minutes and cooked it for 40 minutes and the center was medium rare to rare. The best part of this piece of meat was that it gives everyone a choice of well, medium, medium rare or if you want to take it off earlier you can have real rare too.
|Cutting down one of eleven trees that created an appetite!|
|Serving the meat!|
If you would like to see more recipes from our busy chefs go to MilitaryAvenue's Our Letters to You/Tasty Tuesday!