New Years Chow
This will a multiple part post. Stay with me....
Brisket! This is my second shot at this. First time I did it, followed everything to the letter and it was tougher than hell. I was pissed off for days. Kids said it tasted very good--just tough.
You will need a 9-12 pound brisket:
Mustard Slather:
1/2 Cup of Prepared Mustard
1/4 Cup of Good Beer
1/4 Cup Apple Cider Vinegar
**Use whisk to mix and set aside.
Rub:
1 Cup Granulated Sugar
1/2 Cup of Dark Brown Sugar
1/3 Cup Lawry's Seasoned Salt
1/3 Cup Garlic Salt
1/4 Cup Celery Salt
1/4 Cup Onion Salt
1/2 Cup Paprika
3 Tablespoons Chili Powder
2 Tablespoons "Fresh" ground Pepper
1 Tablespoon Lemon Pepper
2 Teaspoons Ground Sage
1 Teaspoon ground Chipotle Powder
1/2 Teaspoon ground Thyme
**Mix this all up good. You wont use it all or even close, bag up the rest in the ziplock and put it in the freezer.
Ready for the meat:
Clean up your brisket with water and pat dry. Slather mustard mix on with brush.
Dust the meat down with rub (still working on this one--you get the idea):
Let it set overnight. Wrap it up and toss in fridge.
I fired up the smoker the next morning with some pecan. Held it steady at 200 - 230 for roughly 1.5 hours per pound.
Since these were small brisket's....nothing else available. Around 150-160 degree's internal temp and with a good bark I foiled and tolled in the oven set at 230. When they hit 185-190 I pulled them, kept in foil, wrapped in a towel and let them rest on the washer for about 30-40 minutes.
Cut against the grain of the meat..douched a little sauce on them--fuggin awesome!!!!!!
After I cut them up and sauced, I threw em back on the smoker for added taste. YUM!
Rob's Chicken Abomination
Wassamatter? Tired of beef? Check this out! What you need:
6 Chicken Breasts
6 Fresh Anaheim Chili's
Thick Cut Bacon
White Onion
Cream Cheese
toothpicks
My assembly line:
Clean the breasts and chili's up. Lop the stems off the peppers and slice a length-ways gap in them and de-vein. Pack the pepper fulla cream cheese and white onion. I sprinkled it with garlic powder also.
Take breast and with a sharp knife, butterfly it so it looks like a Diesel Flannel wearing bull dikes wet dream.
Stuff the pepper into the chicken and wrap tight with bacon using toothpicks. Use care, these things are as slippery as a mayonnaise sammich in Snookies rat claws. Take your time.
I plan on slow cooking these on the far back of the pit for smoke then moving to the weber to finish it off....
Way back on the pit for smoke and slooooow cook:
After about an hour, I tossed them ont he weber to finish them off (higher temp).
Once the breast hit 160, I pulled them and let em cool off. Hot Cream Cheese will melt your face off...give it a bit...
Smoked Portobello's
I used about 3 portobello's for this, cut them up and wash. Then mix **will post exact recipe later** Worchestshire sauce, pepper, greek seasoning, pepper, garlic, olive oil...mix and marinade mushrooms in it for about.
Made a tray out of foil, tossed them on the back of the smoker with excess marinade. Smoke till tender..
Ranch Taters
No, not dripping with ranch. Easy, crisp spicy taters.
I still had a hot fire on the weber, so I utilized this for cooking plus some smoke:
Get a couple of Russets, cut them up. Drizzle a olive oil, chili powder, pepper and kosher salt mix...toss em on the fire till tender...YUM!
Part of the food line... Lots of leftovers. 8-)