Mugwump's Fish World

So the brisket I qued up yesterday was tonight's din din. Sliced nice and thin. Onto a hoagie with Swiss under it then kraut more Swiss and some Russian dressing. Like the Reuben. Then put it on the Foreman grill to press it and heat it all up and melt the cheese. Oh. Added onions first then heated it up.

So I heated up a couple of the ribs for Little G. And I cut a sliver of my sandwich for him to taste. Figure he wouldn't really like it. As he takes the last quarter of my wiche. Had to make another and he ate better than half that. Surprised me for sure but kept up with MMmmmm mmmms till he was done.

It was a superb brisket.

Still have ribs left and we haven't touched the three pieces of chicken yet. Meat should last till Thursday.

Have to start thinking of next Sunday's Q.

I like corned beef too....one of our favorite meals here. Traditional corned beef and cabbage is terrific....leftovers for sandwiches...MMMmmm