Have you Hurd... I smoked, but I didn't inhale...

Yes, I know I wasn't the first one to use that line.  So many years later, it still elicits a chuckle from just about everyone I know.  Sometimes you have to go for the cheap laugh early.  Tonight is one of those nights.  Just trying to catch up on a couple of posts before I doze off.  One on the Dining Scout side of the house and this one for the Shade Tree Chef.

A few weeks back, I once again enjoyed what has become an annual tradition.  I don't know how many years ago Dr. Rhykerd first came up with the notion of a Purdue Trap and Skeet Alumni Reunion, but it was a winning idea from the start.  I get excited contemplating the menu every year.  Trying not to be too repetitive, but still making sure I rustle up grub that is appealing both to my contemporaries and the current team members.  College students today are quite a bit different than we were at that age.  They have experienced a broader range of flavors than we may have at that same period of our lives.  I am not even sure if 200 varieties of beer were available back then, much less would one of us have come close to tasting all of them.  Nowadays it is not an uncommon occurrence to have tasted that many different kinds of beer by the end of your college years, perhaps considerably more.  Their palates may be a bit more refined as a result.  Who am I kidding?!?!?  This crew may have tasted a lot of things and are in some ways demanding, but  they actually pretty easy to please.  It just makes me feel good to think they are not.  That I am somehow up to the purported challenge.  I'm no iron chef.  Just a guy who loves to cook for anyone that will let me.

It is great to go back to campus and spend time with my fellow team members and hear what is going on in their lives lately.  We break (and miss) some clays.  We take some time to teach others way younger than all of us how to love our sport too.  And we show our support for Purdue Trap and Skeet.  Doing our part to ensure the program continues for the foreseeable future.

Ron trims the brisket and cuts
the flat from the point.
Thought it would fit into
the smoker better that way.

The totally cool thing about this year's event was that it coincided with my brother-in-law Ron passing down his Bradley electric smoker to me.  Now that he has a Green Egg, the Bradley was just collecting dust in his garage.  Ron and my sister Stephanie visited Labor Day weekend and there was a perfect window of opportunity for Ron to provide some instruction on proper use of the smoker.  I took full advantage of his expertise and we smoked two lovely pieces of USDA prime whole beef brisket with a combination of apple and hickory.  Based on the rave reviews from both young and old, I will count the shakedown cruise as a rousing success.  Looking forward to building on this early success with a second solo smoke sometime later next week.  Hopefully, Costco can hook me up with some sweet briskets again.  And I will remember the lessons Ron shared.  If not, I guess he will just have to come back for another visit.  I enjoy hanging out with him, so that would be good either way.

The flats and points are ready
soak in that wonderful smoke
flavor.  

I know the right amount of heat,
pressure, and time can turn coal into
diamonds...  But the right amount of
smoke and heat without pressure
can turn USDA prime beef into
this culinary gem. Please don't lick
your screen when women and children
are present.

In the meantime, smoke 'em if you got 'em.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike