Our little smoker has been . . smokin’! Friday night I put on a brisket using the method with the parchment paper and again, it was so delicious. The best part is we have brisket for quite a few meals. I’ve divided it up and frozen some of it.
The beans on the right side of the plate are the Cherokee Trail of Tears beans and they cooked up pretty dark but they were delicious.
When when beans are fully mature, they’re a very deep purple/black. The light green are the earliest they’re ready to be picked, then they turn pink, then purple, then almost black.
The beans on the left of the plate were Kentucky Wonder green beans that I had let grow to be big enough to shell. This was a taste test and Vince liked the Cherokee Trail of Tears beans better so I’ll grow more of those next year.
Then today we smoked salmon.
This is always so good!
Everything but the salmon and cream cheese came from the garden. Fermented turnips, potatoes, a combination of okra, eggplant, tomatoes and onions, and zucchini pickles.
It’s so nice having fresh veggies from the garden. And it will be so nice having smoked brisket and salmon for many of our meals this week. Lots of knitting and gardening time.