My Lady Chef { La Vita Series } - Volume 1

Extra Chapter: Texas Style BBQ

Ely's POV:

With my husband's devoted care and rather stern nursing, I recovered well.

To watch over me, he even moved his papers on the desk near our bed and did work when he had to.

Half the time, he was wiping my forehead and helping Linda and the maids feed or change me.

Thanks to their efforts.

My fever broke within two days and I felt healthy again to move around the mansion.

Part of it was embarrassment at being sick and needing to rely on people. It was always something I hated.

But I must admit.....

Seeing my husband's patient and caring nature while I was at my worse condition made me love him more.

"Darling, are you sure you are strong enough now?" He asked me as Linda helped me dress up.

"I am. Stop worrying. I really want to see the finished smokehouse!" Excitement bubbled up inside me as Linda did my hair in a simple side braid.

My husband took the sturdy brown shoes she was about to help me wear and bent down.

I involuntarily shivered when his strong hand stroked my stockinged foot and slipped in my shoes.

"Then shall we go?" He held an arm to me as he straightened up.

---------------------------------------------------------

"Your Grace! I am happy to see that you are well to see the finished product!"

I waved to Chef Jorge Raime, the head chef of House Aisenburg. He hails from Kalderos and is a talented cook.

He helped me a lot by listening to my instructions on how to prep the procured Moomoo beef cheek and brisket by trimming them.

Chef Jorge greeted my husband who nodded and they exchanged pleasantries as he led us to the new smoke house.

"The brisket and cheek have been cooking in that special custom order "smoker", Your Grace. As per your orders."

"Excellent. As a reward; you can take a quarter of the finished product. Come up with a way to incorporate it to the dinner menu by testing it."

"Yes, Lady Alaina." The excitement in his voice was evident as a few manservants who were assigned to tend to the smokehouse respectfully started taking out the smoked meat from the smoker.

Texas style smokers are a unique equipment that uses a combo of fire and the aroma of the wood to smoke and cook spice rubbed or brined meat.

Depending on what you are cooking.

The cooking hour is around 8-16 hours day for brisket, beef cheek and pastrami depending on how much time you can spare but the longer it is left at the smoker; the better the taste.

Four huge meat pieces wrapped in butcher paper was set to rest for a minimum of 1-2 hours in a huge insulator box, each wrapped in towels.

This period is called "Resting the meat."

"Wife, we are not going to check if it tastes good?" My husband was bewildered by this method.

"Good old slow cooked barbecue needs time for the moisture trapped inside it to redistribute and for the connective tissues to break down and make it taste even better." I explained. "Let's come back in 2 hours. In the mean while; I'll have Linda help me make some sides for this barbecue feast we will have later on."