Wolf Blass Red Label

[hotwine]

This a blend of 62% Shiraz and 38% Cabernet Sauvignon with 13% alcohol. Hadn't tried it before Saturday evening, when guests arrived with it for dinner of barbecued brisket, potatoe salad, baked beans, green salad and raspberry cobbler. Had planned on serving a Deerfield Ranch Syrah for its black peppery backbone, but this was OK, with a ripe, juicy CS influence. Would probably do well with T-bones or ribeyes.

The brisket was a little six-pounder from the Charolais youngster we had processed last year. Brought the smoker up to 225 degrees with a fire of seasoned live oak logs, sprinkled the beef with a dry rub of equal parts black pepper, white pepper, garlic powder, onion powder, paprika and Lawry's Seasoned Salt; laid it on the smoker grill fat-side up for 45 minutes, then took it off, wrapped it loosely in foil fat-side down, and continued cooking for another 2 1/2 hours. Removed, unwrapped, and allowed to cool and stabilize for 1 1/2 hours before carving for supper. Yee-haw! Fork-tender, knee-slappin' BEEF! cooked to perfection (if I do say so me own self).

[Georgie]

Sounds fantastic HW! Glad to hear you gathered some friends to share such a fine meal! I'll bet it was an evening that you'll all remember!

[wondersofwine]

You're menu sounds divine from the BBQ brisket to the raspberry cobbler.

[hotwine]

Thanks, ladies. Shucks, 'twernt nuttin' speshel...