Hickory-smoked local, pastured beef brisket with chili BBQ sauce..
Smoked Beef Brisket
Trim a beef brisket of most fat and all connective tissue. Rinse and pat dry.
Liberally coat all sides with your favorite dry rub (I use smoked chili powder), cover and refrigerate 4 hours or overnight.
Place seasoned brisket in a hickory chip-impregnated smoker bag along with 1/4 cup of filtered water and some coarsely chopped celery, yellow onions and carrots.
Seal the bag and place in a 500 degree oven for 15 minutes, then reduce heat to 350 and continue to cook until meat is tender, about 2 hours for a 3-pound brisket.
Remove brisket from bag and allow to rest on a cutting board for at least 10 minutes.
Meanwhile, pour the vegetables and juices from the bag into a blender and pulse until smooth. Add tomato paste to thicken, a little molasses for sheen and chili base for flavor.
Carve brisket against the grain into 1/4 inch slices and serve with chili BBQ sauce.
All-purpose, graham or whole wheat flour, cinnamon, nutmeg, baking soda, buttermilk, butter, molasses, egg.
Preheat oven to 350 degrees. Oil and flour a 10-inch iron skillet.
Dissolve the baking soda in the buttermilk.
Lightly beat an egg.
Grate cinnamon & nutmeg into flour.
Bring butter and molasses to a boil, stirring continuously. Remove from heat and allow to cool several minutes.
Stir molasses mixture into flour and combine well.
Stir buttermilk into flour and combine well.
Stir egg into flour and combine well.
Turn batter into perpared skillet and bake 25-30 minutes or until a toothpick comes out dry.
Cool and serve.
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Fotch dat dough fum the kitchin-shed—
Rake de coals out hot an’ red—
Putt on de oven an’ putt on de led,—
Mammy’s gwineter cook som short’nin’ bread
“A Short’nin’ Bread Song—Pieced Out”
James Whitcomb Riley, 1849-1916
This just seems right on a cool fall evening.
Fresh beef and pork, about 3/4lb of each, onion, garlic, hot pepper paste (optional), unsulphered blackstrap molasses, Worcestershire, strained tomatoes, milk, thyme, S & P, egg, apple cider vinegar and a large sandwich roll.
Start by coarsely grinding the well-chilled meat into a glass bowl. Add the onions, garlic, thyme, S & P, Worcestershire and egg. Mix by hand until ingredients are dispersed, but take care not to over-mix.
Moisten the lightly toasted, shredded bread with a little milk and fold into the meat mixture.
If you are unsure of the seasoning, just fry a little sample to taste and adjust as you see fit.
Make the glaze by cooking the tomatoes, molasses, Worcestershire, vinegar and pepper paste together until thick and deep mahogany colored, about 5 minutes.
Put the meat mixture into a perforated loaf pan and cover with the glaze (I’m also going to roast a yellow potato and some greens beans). Cook in a 350 degree oven until the meatloaf reaches 160 degrees (about 1 hour and 20 minutes). Let rest 5 minutes before serving.
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