Category: COOKING THURSDAY

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.


COOKING THURSDAY ~ WHISKEY CAKE KITCHEN CHICKEN MELT ~ BLOG 365.204C

One of my favorite sandwiches at Whiskey Cake Kitchen & Bar was their popular “Chicken & Cheese Melt”, an elevated club-style sandwich. But, it’s also VERY good as an entree without the bread! The key to a GREAT meal is using QUALITY components.

It’s easy to replicate it at home by layering quality toasted sourdough with sliced roasted rotisserie chicken breast with crispy peppered bacon topped with melted Fontina cheese, fresh avocado, sliced tomatoes, shredded lettuce and roasted shallot mayo. The shallot mayo is THE BEST component of this sandwich!!

WHISKEY CAKE KITCHEN CHICKEN MELT (copy cat)

SHALLOT MAYO
Avocado oil
2 SMALL shallots, peeled
1/2 cup Duke’s mayonnaise

  • Preheat oven to 400°.
  • Place peeled shallots on a small baking sheet. Drizzle them with avocado oil.
  • Roast for 20 minutes until caramelized and soft.
  • Mash the shallot and fold into the mayonnaise.
  • Set aside until needed.

SANDWICH
Thick cut QUALITY sourdough bread
Butter
Thick sliced rotisserie chicken
Thick sliced peppered bacon, cooked crisp
Avocado slices, optional & seasonal)
Tomato slices
Crisp green leaf lettuce

  • Butter one side of your sourdough slices.
  • Place them butter-side down in a hot skillet or panini press.
  • Smear the inside of both slices with the roasted shallot mayo.
  • On one slice, layer your Fontina cheese, sliced chicken, peppered bacon, avocado, tomato, and lettuce.
  • Top with the second slice of bread.
  • Press lightly, and flip until both sides are golden-brown and the cheese is beautifully melted.
  • Slice in half and serve warm.

COOKING THURSDAY ~ MARDI GRAS CAJUN SEAFOOD PASTA ~ BLOG 365.204B

Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.

MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6

1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
  • Season shrimp with salt, pepper and cajun seasoning to taste.
  • Melt 1 tablespoon of the butter over medium-high heat.
  • Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
  • Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
  • Add minced garlic and cook 30 seconds.
  • Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
  • Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
  • Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
  • Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
  • Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
  • Toss in linguine, loosening with pasta water until glossy and well-coated.
  • Finish with lemon juice; taste and adjust salt, pepper, and spice.
  • Rest 2 minutes, then serve hot.

NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.

Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.

COOKING THURSDAY ~ KUNG FU CHICKEN ~ BLOG 365.204A

Johnny Chang’s Kung Fu Chicken is a signature dish at Grace’s in Houston, featuring crispy chicken bites in a spicy-sweet Asian glaze served alongside pork fried rice. The exact proprietary recipe is closely guarded, though owner Johnny Carrabba shares select family favorites in his cookbook, A Gift from the Heart.

Because the official restaurant recipe isn’t published online, you can recreate the famous Houston dish at home using a highly rated copycat approach that mirrors its signature flavor profile.

JOHNNY CHANG’S KUNG FU CHICKEN copy cat recipe

CHICKEN
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt and black pepper to taste
Avocado oil for frying

  • Toss the chicken chunks in the cornstarch, salt, and pepper until well coated.
  • Heat about 1 inch of oil in a DEEP pan or wok over medium-high heat.
  • Fry the chicken 5-7 minutes until golden brown and cooked through. DO NOT CROWD pan – cook in batches as necessary.
  • Remove chicken and drain on paper towels.

SAUCE & GLAZE
1/3 cup BRAGG’S liquid aminos
1/3 cup PACKED brown sugar
1/4 cup QUALITY honey
2 tablespoons rice wine vinegar
1 tablespoon FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
3 cloves garlic, minced or 1 teaspoon Garden Gourmet garlic paste
1–2 FRESH Thai red chilies or serrano peppers, taste, FINELY sliced
Zest and juice of 1 small orange
1 tablespoon cornstarch
1 tablespoon water
Sliced Green onions, for garnish
Sesame seeds, for garnish

  • In a saucepan, combine the liquid aminos, brown sugar, honey, rice vinegar, ginger, garlic, chilies and orange juice/zest.
    Bring to a simmer over medium heat.

 

  • Whisk the cornstarch into the water for a slurry.
  • Whisk slurry into the sauce and let simmer until thick and sticky.
  • Toss the fried chicken into the sauce, stirring continuously for 1-2 minutes until fully coated.
  • Garnish with green onions and sesame seeds.
  • Serve with your favorite fried rice.

COOKING THURSDAY ~ SWEET & SOUR BEANS ~ BLOG 365.197D

SWEET & SOUR BEANS from Meriam B Loo (antique recipe)

1 can cut green beans, drained reserving liquid
1/2 red onion, diced
1/4 cup apple cider vinegar (original called for plain vinegar)
1/4 cup water
2 tablespoons sugar
1 tablespoon flour
FRESH ground sea salt and black pepper
2 strips bacon

  • Fry bacon until crisp.
  • Remove bacon to paper toweling to drain.
  • Saute’ onion in hot bacon grease.
  • Whisk in flour until smooth.
  • Add half of reserved bean juice, vinegar, sugar salt and pepper.
  • Bring to a boil then add the drained beans and crumbled bacon.
  • Serve immediately.

COOKING THURSDAY ~ SLOW COOKER BBQ BEEF BRISKET version #2 ~ BLOG 365.197C

As a Texas girl my favorite beef besides a steak cooked to perfection is Beef Brisket that melts in your mouth! I don’t always have the time to do it on the BBQ so this slow cooker version is the next best thing!

SLOW COOKER BBQ BEEF BRISKET version #2
RUB
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon avocado oil
2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon apple cider vinegar
1+ teaspoon black pepper, to taste
1 teaspoon onion powder
1-2 tablespoons FRESH chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, optional

  • Whisk together ALL ingredients.
  • Massage the brisket. With the rub.
  • Allow the brisket to marinate uncovered for 1-24 hours.

SLOW COOKER

1 cup 5 Monkeys BBQ sauce or your favorite BBQ sauce
1/4 cup homemade beef stock
1 tablespoon Bragg’s liquid aminos
1 large onion cut in half then sliced
2 1/2 pounds brisket

  • 
Whisk together the BBQ sauce, stock, and liquid aminos in mixing bowl.
  • Place 2 onion pieces in the bottom of the slow cooker.
  • Add the brisket in the slow cooker fat side towards the heat source.
  • Pour the sauce over the brisket.
  • Cook 6-8 hours on the LOW until internal temperature is 175°.


BROIL

  • Place a rack in the upper third of the oven.
  • Preheat the oven to 450º.
  • Line a baking sheet with foil or a wire rack is even better if you have one that’s broiler safe.
  • Place the brisket on top.
  • Pour the sauce through a sieve, discarding the fat.
  • Baste the brisket with sauce.
  • Place the brisket under the broiler and keep a close eye on it. When the brisket deepens in color and a ‘bark’ forms, remove from the oven.


REST

  • Cover the brisket with foil and allow for the juices to redistribute for 15-20 minutes, the internal temperature will also rise another 10 degrees as the brisket rests.
  • Slice against the grain and serve with your favorite sides

COOKING THURSDAY ~ CHICKEN TORTILLA SOUP (COPY CAT CHICK-FIL-A) ~ BLOG 365.197B

COPY CAT CHICK-FIL-A CHICKEN TORTILLA SOUP

1 tablespoon avocado oil
1 medium Vidalia onion, FINELY chopped
2-3 cloves garlic, FINELY minced or 2 tablespoons Garden Gourmet garlic paste
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon sea salt
3-15 ounce cans cannellini beans – reserve 1 can
2-10 ounce cans Rotel original diced tomatoes
15 ounce can cream-style corn
2 cans Green Giant white shopper whole kernel corn
1 15 ounce can BUSH’S seasoned black beans
1 rotisserie chicken, shredded
Juice of 1 LARGE lime

GARNISH
1 LARGE lime, sliced for serving
Tortilla strips or chips – for topping
Sour cream, for serving
Shredded cheese, for serving
Avocado slices, for serving

  • In a large stock pot melt avocado oil.
  • Add onion and garlic, sautéing until the onion softens and becomes translucent.
  • Stir in cumin, oregano, and sea salt.
  • Add 2 cans UNDRAINED cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Stir the pureed beans into the pot.
  • Add both cans of rotted tomatoes, cream-style corn, and shopped corn corn to the pot. Do not drain any of the cans.
  • Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
  • Gently stir in the remaining can of cannellini and black beans, stirring to combine.
  • Let the soup SLOW simmer 20-30 minutes over medium-low heat until fully heated through.
  • Add juice of 1 lime and season to taste.
  • Top with tortilla strips, , shredded cheese, lime slices and a dollop of sour cream to serve.

NOTES:

  • Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
  • Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.

COOKING THURSDAY ~ MEATBALL ENCHILADAS ~ BLOG 365.190C

MEATBALL ENCHILADAS serves 4 adapted from Dempsters 

8 Golden Blend tortillas
1 1/2 cups enchilada or taco sauce
1 1/2 cups shredded Cheddar cheese, divided
24 SMALL prepared cooked meatballs of choice, homemade or pre-prepared
1 cup seasoned black beans, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers (optional)
1 small can green chiles, drained well! Or in August 2 tablespoons FRESH roasted Hatch chiles
1 ripe avocado, halved, pitted, peeled and chopped
2 green onions, thinly sliced
Sour cream, lime wedges and cilantro lime cream

  • Preheat oven to 425°.
  • Grease 13×9-inch baking dish.
  • Spread 1/2 cup sauce in bottom of dish; set aside.
  • In a small bowl combine black beans with chiles and or jalapeños.
  • Sprinkle 1 tablespoon cheddar cheese down the center of each tortilla.
  • Top with 3-4 meatballs and a spoonful of the bean mixture.
  • Roll up tightly and place seam side down in baking dish.
  • Top with remaining sauce and sprinkle with remaining cheese.
  • Bake, uncovered, 20 to 25 minutes or until tortillas are lightly browned and filling is heated through.
  • Garnish with avocado and green onions before serving.

NOTE: If using large meatballs cut them in half.

COOKING THURSDAY ~ PIG SHOTS ~ BLOG 365.190B

My girlfriend made these for our participation in the DIGG’s BBQ competition this past May and they were AMAZING. While mine turned out delicious, they looked less than stellar so I have temporarily borrowed a google image.

PIG SHOTS adapted from MEAT CHURCH 
Pig Shots make a simple and amazing tailgating appetizer.

1 block (8 ounces) cream cheese, softened
1 can diced green chilies, drained or a FINELY diced Jalapeño
1 jar pimientos, WELL drained! (Optional)
4 ounces cheese, shredded (I like a Fontina or sharp White Cheddar)
1 1/2 teaspoons chili powder
2 tablespoons Honey Hog BBQ Rub (or sweet rub of choice)
1 pound bacon (not thick, but not too thin), cut in half
1 smoked sausage, sliced into 1/2″ discs

  • Prepare your smoker at a temp of 350°. I like pecan or cherry wood for this recipe.
  • Mix cream cheese, chiles or jalapeño if using, pimientos if using, shredded cheese, chili powder and BBQ rub thoroughly in a mixing bowl. Set aside.
  • Slice sausage into 1/2-inch slices.
  • Wrap bacon around the sausage, creating a “bowl” and secure with a toothpick.
  • Fill the “bowl” with the cream cheese mixture.
  • Top with a sprinkle of BBQ rub.
  • Smoke the pig shots in the smoker 45-60 minutes until the bacon looks just right.
  • Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.
  • Enjoy!

NOTE: Homemade pimiento cheese works well in these also.

COOKING THURSDAY ~ SMOKED BEEF BRISKET 2 ways ~ BLOG 365.190A

Smoking meat in your kitchen is easier than you think. I recently bought a NordicWare Kettle Smoker to use indoors! Being a Texas girl Beef Brisket is one of my ALL time favorites and I’m already working on my recipes for next year’s charity BBQ. One of those is my Jailhouse chili which requires some beef brisket so I decided to smoke my own! The first version is marinaded first, which was great flavor, but ended up being my least favorite. 

SMOKED BEEF BRISKET (marinaded) serves 5-6

1 tablespoon Meat Church Texas Sugar BBQ rub
1 clove garlic, minced
2 tablespoons Bragg’s liquid aminos
1 tablespoon jalapeno ketchup
1 tablespoon avocado oil
FRESH ground black pepper, to taste
2 pounds beef brisket, cut in half

  • Score meat diagonally 1/4″ deep.
  • Rub all sides of brisket with BBQ rub. Set aside for 30 minutes.
  • Whisk together ketchup, liquid aminos, oil and pepper together.
  • Brush sauce on both sides of brisket.
  • Wrap meat in wax paper and refrigerate overnight.

 

  • Prepare smoker by adding wood chips of choice. I like apple, peach or cherry.
  • Cover drip pan with aluminum foil to make cleanup easier and place on top of chips.
  • Unwrap meat and place on smoker tray.
  • Open vent 1/4 of the way.
  • Smoke 1 1/2-2 hours at the recommended internal smoker temperature (190°-210° F) or until done using dry smoke method.
  • Rest 5-10 minutes.

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To guarantee A MELT IN YOUR MOUTH TENDER BRISKET FOLLOW THESE TIPS.

SMOKE CLEAN & DRY: Place a water pan in your smoker to stabilize the heat, but DO NOT inject or heavily baste the meat with liquid. This allows the smoke to adhere and the fat to render properly.

THE WRAP: At around 165°, the brisket will hit the dreaded “stall”. This is when the juices & fat of the meat are coming out of the brisket and actually “cooling” the brisket instead of cooking it. The stall at 165° can last 2-5 hours sometimes. By wrapping in butcher paper or foil, you help to break through that stall quicker. I prefer unwaxed butcher paper to foil. Butcher paper allows more smoke into the brisket as it is porous compared to foil. When wrapping your brisket, lathering it with warmed beef tallow all over will help to make it extra moist and tender. It will also amp up the beef flavor.

  • Lay out two pieces of butcher paper so they are slightly overlapping.
  • Warm your beef tallow up slightly, then drizzle it over the butcher paper.
  • Remove the brisket from the smoker, set it onto the butcher paper about 2 feet from one end.
  • Drizzle the brisket with even more beef tallow. 
  • Pull the short end of the butcher paper over the top of the meat, and then fold it underneath.
  • Fold the sides into the brisket, then roll the meat up in the paper until it’s completely wrapped. 
  • Place the wrapped brisket back into the smoker. Be sure that the loose end of the butcher paper is on the bottom so it stays nicely wrapped.
  • Cook another 7+ hours or until the brisket’s internal temperature is anywhere between 202-203º. 

PROBE TENDER: Don’t rely solely on temperature. The brisket is done when a meat thermometer probe glides into the thickest part of the meat with zero resistance—just like a warm knife sliding through butter.

OPTIONAL ~ TEXAS CRUTCH: Once the brisket hits the “stall” (around 165°-170° internal temp), wrap it tightly in peach butcher paper or foil to lock in natural juices while retaining the bark.

THE LONG REST: Pull the brisket and let it rest in a dry cooler (or a warmed oven set to its lowest setting) for at least 2 to 4 hours before slicing. This essential step allows the muscle fibers to relax and the juices to redistribute.

When it is ready to slice, unwrap and begin slicing the brisket right where you made your “against the grain” cut when prepping.

RESULT: This steamy environment allows the meat’s internal temperature to rise more quickly and helps it become more tender. 

HERE A FEW DEFINITIONS TO HELP:

THE STALL: During smoking, meat temperature can plateau (the “stall”) as moisture evaporates from the surface, cooling the meat down. 

WRAPPING: Wrapping the meat in foil or butcher paper creates a sealed environment, trapping steam and moisture. 

TEXAS CRUTCH ~ The “Texas Crutch” is a barbecue technique where meat, typically brisket or pork, is wrapped tightly in aluminum foil or butcher paper during the final stage of smoking to speed up cooking, push through “the stall,” and lock in moisture. This creates a steamy environment that helps tenderize the meat and retain juices, resulting in a more moist and faster cook, though some pitmasters prefer butcher paper for a more traditional bark. 

I don’t or at least didn’t know much about smoking meat, but I DO know that brisket is my favorite BBQ meat and it takes absolutely forever (10-20 hours for a full brisket) to do it well. Being a Texas girl I knew I needed to perfect my technique and work until I came up with the ultimate recipe. In Texas BBQ Brisket that’s been done well is like the Holy Grail of all meats.

PREPPING BRISKET FOR THE SMOKE:

I personally DO NOT like to trim my brisket. It will look more rustic, but I feel that the fat add so much more to the flavor.

MAKE AN AGAINST THE GRAIN CUT BEFORE YOU SMOKE: When the brisket is fully cooked, seeing the grain structure is difficult so while prepping your brisket, make sure to cut a corner of the brisket. This will reveal the grain structure so that you know how you are supposed to cut it when done.

DRY BRINE: After seasoning thoroughly, place that smoked beef brisket in the fridge uncovered overnight or 4-24 hours. That dry brine is key to drying out the outside layer of the brisket to get an amazing bark.

FAT SIDE UP OR DOWN?: Choosing which side to place up depends more on the grill and fire. If you are cooking on a classic offset smoker, it doesn’t really matter. But if you are using a drum smoker, pellet smoker or something where the heat comes from the bottom you should definitely do fat side down. The fat will help “protect” the meat more from the heat this way.

Place the brisket in the smoker with the fat side of the brisket facing the heat. This layer of fat serves as a “protection” layer against the heat. Start checking at 7 hours, adding time as needed. You can check that it’s done with a meat thermometer. The internal temperature of the meat at the thickest point  should be 165-170ºF. 

REST 2 HOURS: If there is one true secret to brisket, it’s RESTING! Place the brisket in a room temperature cooler (slightly opened) or a room temperature oven.

TRIMMING: First, you need to trim the whole brisket. To do so, lay the cold brisket on a cutting board, fat cap side down. Next, trim off any silver skin or pockets of fat with a sharp knife. Remove the large pocket of fat near where the flat and point meet, then square off all sides of your brisket.  Flip the brisket over and carefully remove the fat cap. Be sure that the fat cap side is about 1/4″ thick, then remove most of the fat “flap” located at the top of the brisket.

SEASONING: Rub the brisket generously with kosher salt, black pepper, and optional garlic powder for a basic traditional seasoning or use your favorite preprepared rub. Place the seasoned brisket into the fridge and allow it to dry brine overnight. 

SMOKING: Preheat your smoker to a temperature of 250-265º. I like to use a maple cherry combo for flavor or an oak and peach combo.

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TEXAS SMOKED BEEF BRISKET adapted from OVER THE FIRE serves 8

Prep Time: 1 hour hour
Cook Time: 14 hours hours
Total Time: 15 hours hours

12-15 pounds beef brisket, trimmed
2 1/2 tablespoons FRESH ground sea salt
2 1/2 tablespoons FRESH ground black pepper
2 tablespoons garlic powder, optional
1 cup Beef Tallow, warmed up

  • Season brisket thoroughly.
  • Place your brisket into the fridge to dry brine overnight.

 

  • Preheat smoker for 250-265° with wood chunks or chips choice.
  • Add the brisket on to the smoker fat side towards the heat.
  • Cook the brisket 7-8 hours until it reaches about 165-170° at the thickest and fattiest part.
  • Once it has hit 165°, wrap the brisket in butcher paper.
  • Return the brisket back onto the smoker at 250-265° so that the loose end of butcher paper is on bottom to prevent it from unraveling.
  • Cook 7-8 hours more until the meat hits 202-203°.
  • Rest at room temperature for at least 2 hours before slicing.

COOKING THURSDAY ~ CARNE ASADA MEATBALLS & ARROZ AMARILLO ~ BLOG 365.183D

CARNE ASADA MEATBALLS with ARROZ AMARILLO adapted from The Castaway Kitchen

MARINADE
Juice of 1  lemon
Juice of 1 lime
2 teaspoons fine salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon dried oregano
1/2  large onion, small diced
2 cloves garlic minced
2 tablespoons apple cider vinegar
2 tablespoons avocado oil

  • Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.

MEATBALLS
2 pounds chili grind ground beef
1 LARGE egg, slightly beaten
2 tablespoons coconut flour
1 tablespoon bacon fat, melted
FRESH chopped cilantro, for garnish
Sour cream, for garnish

  • When ready to cook, pre-heat oven to 400°.
  • Add the marinade to a large bowl along with the meat, beaten egg, and coconut flour. Mix well.
  • Shape 18-20 2 inch meatballs.
  • Brush with bacon fat.
  • Put meatballs in the oven, center rack for 25 minutes.
  • Prepare rice while meatballs bake.
  • Remove the meatballs from the oven. Keep warm.
  • Increase heat to broil.

ARROZ AMARILLO aka YELLOW RICE
6 cups frozen riced cauliflower or prepared Jasmine rice
1 tablespoon garlic powder
1 teaspoon fine salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons bacon fat
Extra Fresh cilantro, for garnish

  • Toss the frozen cauliflower or rice with the rest of the ingredients on a lightly greased sheet pan, spreading even.
  • Pop the rice on the top rack.
  • Broil for 5 minutes.
  • Remove from the oven.
  • Serve 3-4 meatballs over the rice.
  • Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!