Nothing reminds me of my early years growing up in Texas than a beautifully smoked brisket. This one is lovely…
- 2 parts brown sugar
- 2 parts sea salt
- 1 part ground black pepper
- 1 part chili powder
- 1 part paprika
- I have a small Weber smoker (and I love it for its portability), so I have to cut my brisket in ½ beforehand (love me or hate me for it, it doesn’t fit otherwise)
- Rinse brisket and blot dry
- Score it in a cross hatch on the fatty side
- Generously apply rub all over
- Wrap in plastic wrap overnight
- Fire up the smoker to 225F and put brisket on fatty side up and let it go for about 3 hours (I used hickory for this one, but love some mesquite and Texans swear by it)
- Remove brisket and double wrap it in tin foil and put it back on for 3 hours…baste in it’s own juices about halfway
- Check temperature…done should be about 190F
- Remove it and let it rest for an hour. Cut it across the grain and see how you did…it should be beautifully moist and tender with a nice smoke ring
At this point, you can slice it or chop it, and apply your favorite BBQ sauce as desired…my favorite is a slider with a little coleslaw on a Hawaiian roll…heaven!
And, if you want something nice to wash it down with, this Grand Marnier Gold Margarita works fabulously!
This is a recipe that I have morphed over time. My mama gave me the starter on it (thanks Mama) and I’ve kind of added and changed it up from time to time (added bacon, added spicy sausage, added or taken away more heat). Here go some of my favorite beans that go groovy with just about any Mexican dish and could even be a main dish on its own. These also freeze extremely well, so I’ll double the batch and have more for later. Enjoy:
- 1 – 32oz. package dry pinto beans (soak overnight)
- 4 garlic pods, minced
- 1/2 large purple onion, chopped
- 1 jalapeno (adjust as you like for heat)
- 1/2 Cup chopped Cilantro
- 2 – 15oz cans of chicken broth
- 1 – 10oz can of Rotel tomatoes and green chiles
- 3 cans beer (hence the “Boracho”)…I like tecate, but change it up as you like to add more flavor if you like
- 2 tbsp Tony Chaucer’s or seasoned salt (or to taste)
- Olive Oil
- Salt, to taste
- Add spicy italian bulk sausage (Sprout’s has a great one) or bacon if you like
Cook sausage or bacon and set aside. In a large pot, add a bit of olive oil and cook onions and garlic for about 5 minutes. Add all ingredients to the pot except cilantro and bring to a boil, then reduce to simmer. Cook until beans are soft, add cilantro, cook a few more minutes and you are done.
Also, this goes extremely well with either this Steak from Hell Salsa (I make the beans mild for the kids and add this to add heat) or this Creamy Chipotle Sauce (love to drizzle this over the top).
To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here…really that’s all that is needed) and tried to fill in a couple of blanks, but other than that all the same. Anyway, it is:
One 5-pound standing rib roast
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour and 20 minutes. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. Turn oven to 375 degrees F and reheat the roast (just enough to warm it up). Here’s where I’d break out a thermometer…looking for about 130-135F for medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…add about 5 minutes per lb for anything over 5 pounds (so about 1 hour and 45 minutes for 10 lb roast), so adjust anything in between accordingly.
Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!
If you haven’t figured this out already, I am a massive fan of Steven Raichlen’s BBQ Bible book. So, I have hijacked that which I like and tried to make it my own. For this Steak from Hell recipe, the steaks are fine, but the salsa is amazing and easy. I’ve changed it up slightly below:
- 2 to 4 dried chiles de arbol (I use more, but I like it hot) – they come in a bag at any Mexican grocery store and keep forever
- 2 large ripe tomatoes (I use tomatoes on the vine, but whatever you like)
- 1/3 medium-sized yellow onion
- 3 tablespoons cilantro
- 2 teaspoons lime juice
- Salt and black pepper
- 2-3 cloves garlic
Soak the chiles in a bowl of warm water about 20 minutes. Roast the tomatoes on the grill until the skin is charred and blistered on all sides, maybe 6 – 8 minutes. Drain the chiles and remove the seeds if you prefer a bit milder. Place all ingredients in a blender and process to a coarse paste.
I love this with the Sprout’s pollo asado and Costco tortillas I put on My Favorite “Holy Crap, That’s Good” Off the Shelf Items page and some avocado or just drizzled over some scramble eggs for breakfast…blam!
I got this recipe from an old Newman’s cookbook. It’s so good and relatively easy that I only changed it slightly (I love shrimp and like a little more spice) and I usually make twice what we can eat because it freezes down so well. It does take a lot of chopping, but the cooking is super simple. Also save a lot of time by getting peeled and deveined shrimp.
Here’s the original link and here’s the recipe I go with:
2 Tbsp butter or margarine
2 celery stalks, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
3/4 pound kielbasa sausage, sliced
4 garlic cloves, minced
1 ½ cups clam juice
1 cup Newman’s Own Sauce (or whatever your favorite)
1 1/2 pound medium shrimp, peeled and rinsed (I usually cut these into bite size pieces)
2 bay leaves
1 tsp salt
1/2 tsp white pepper
1/2 tsp ground red pepper (cayenne)
1 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried basil leaves
In a large pot, heat butter or margarine over medium heat until hot. Add celery and pepper, sauté 8-10 minutes until softened. Remove mixture from skillet and set aside. To same skillet, add onion and kielbasa and sauté 10 minutes. Stir in garlic; cook 30 seconds.
Add spice mixture, clam juice, and pasta sauce. Simmer, covered 5 minutes. Add shrimp and cook about 5 minutes. Add celery mixture, and heat through until shrimp have turned pink. Discard bay leaf.
Serve over rice in a large shallow soup bowl and enjoy!
Additionally, this goes particularly well with my “Slap Yo Mama” cornbread…pair away!
1lb bag dry black beans
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cayenne pepper
2 bay leaves
2 teaspoons seasoned salt
Soak black beans overnight. Drain. On medium heat and in a large deep pan, heat olive oil, then add onion for a couple minutes, then add garlic for one more minute. To garlic and onions, add: beans, bay leaf, enough chicken stock to cover and bring to a boil. Season with cilantro, cayenne, and seasoned salt. Drop heat as low as you can and simmer until you like ’em (give ’em an occasional stir)…the longer they stay the creamier they will get (3-4 hours should do it).
- 1 cup plain yogurt (use nonfat Greek yogurt and it still kills)
- 1-2 small chipotles in adobo and some of adobo sauce (remove seeds to keep the heat down)
- clove of garlic
- Juice of 1 lime
- Pinch of Salt
Combine all the ingredients in the blender until smooth