Food Category: Southern Comfort, PG
Difficulty: Easy
Texas Brisket
I must give Paula Deen credit for this delicious brisket recipe & cooking method. I follow this recipe with the following exceptions: I've never used the bay leaf & I don't add the extra beef broth when cooking the brisket in the oven. Sometimes I cook the brisket on the grill: sear meat over high heat, place into a disposable heavy aluminum roasting pan, add the broth, cover tightly with heavy duty foil & grill over indirect heat for 3-4 hours. I have a 3 burner gas grill & turn off the middle burner & set the outer burners to the lowest setting.
Either way, the meat is very tender & finger-licking good. Yes, brisket is a finger food -- who doesn't sample it while cutting for the ta-da presentation?
Drain the fat from the pan juices & add mix equal parts with your favorite bottled BBQ sauce. Serve as a side to the meat or as a sauce later for sandwiches.
Red Beans
Simply make in the crockpot according to package directions. Add 2 slices of bacon while cooking for a little pork fat action. Season with salt just before serving.
Potato Salad
Peel, cut into small cubes & boil until cooked thoroughly
(estimate one medium potato for 2 servings)
To the drained & cooled potatoes (approx. 2.5 lbs) add:
bacon crumbles (6-8 slices of bacon)
finely chopped red onion (1/2 medium onion)
chopped Kosher dill pickles
2-3 chopped boiled eggs
2-3 stalks of celery & leaves, finely chopped
freshly snipped parsley & chives
3 parts light mayo: 1 part mustard (for the "dressing")
salt & pepper to taste
Leftover Potential: Potato salad will hang in the fridge for a few days. Leftover beans can be run through the food processor with "taco" seasoning for use in Tex-Mex dishes: burritos, nachos, bean dip, etc. Beans can be frozen and added to soups/chili at a later time. I always aim to have lots of leftover meat. Chop for brisket sandwiches, shred & add "taco" type seasonings to make tacos, enchiladas, burritos, fajitas, etc. Freeze and add to soups later.
Difficulty: Easy
Texas Brisket
I must give Paula Deen credit for this delicious brisket recipe & cooking method. I follow this recipe with the following exceptions: I've never used the bay leaf & I don't add the extra beef broth when cooking the brisket in the oven. Sometimes I cook the brisket on the grill: sear meat over high heat, place into a disposable heavy aluminum roasting pan, add the broth, cover tightly with heavy duty foil & grill over indirect heat for 3-4 hours. I have a 3 burner gas grill & turn off the middle burner & set the outer burners to the lowest setting.
Either way, the meat is very tender & finger-licking good. Yes, brisket is a finger food -- who doesn't sample it while cutting for the ta-da presentation?
Drain the fat from the pan juices & add mix equal parts with your favorite bottled BBQ sauce. Serve as a side to the meat or as a sauce later for sandwiches.
Red Beans
Simply make in the crockpot according to package directions. Add 2 slices of bacon while cooking for a little pork fat action. Season with salt just before serving.
Potato Salad
Peel, cut into small cubes & boil until cooked thoroughly
(estimate one medium potato for 2 servings)
To the drained & cooled potatoes (approx. 2.5 lbs) add:
bacon crumbles (6-8 slices of bacon)
finely chopped red onion (1/2 medium onion)
chopped Kosher dill pickles
2-3 chopped boiled eggs
2-3 stalks of celery & leaves, finely chopped
freshly snipped parsley & chives
3 parts light mayo: 1 part mustard (for the "dressing")
salt & pepper to taste
Leftover Potential: Potato salad will hang in the fridge for a few days. Leftover beans can be run through the food processor with "taco" seasoning for use in Tex-Mex dishes: burritos, nachos, bean dip, etc. Beans can be frozen and added to soups/chili at a later time. I always aim to have lots of leftover meat. Chop for brisket sandwiches, shred & add "taco" type seasonings to make tacos, enchiladas, burritos, fajitas, etc. Freeze and add to soups later.
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