Monthly Archives: May 2011

Smoked Brisket


My first attempt at smoking a brisket. I used a big green egg BBQ to smoke it.  I think it was my greatest BBQ/grill/smoking ever. Just a word of warning.. Its an all day affair. I lit my BBQ around 7:45 in the morning and we ate around 5pm

8 Lb or so brisket.
3/4 cup kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
2 Tbsp chili powder
1/2 Tbsp Cayenne
1 Cup apple juice

the night before cooking
mix the salt, peppers,chili powder and garlic powder together
apply as a rub to both sides of the brisket and refrigerate overnight

the next day
set your BBQ up for indirect cooking. I use big green egg brand lump charcoal and add a small amount of mesquite that has soaked in water for about an hour, My BBQ is a big green egg.
Light the BBQ and adjust the temperature to 225-250 degrees. This is key. Too hot and you will end up with shoe leather. smoking requires a long time at low heat.
Put the brisket on the grill fat side up.  cook low and slow for 6 hours
remove the brisket and wrap it in tightly in double aluminum foil. add the apple juice to the packet before sealing.
return to the BBQ and continue cooking for about 2 more hours,until the meat reaches about 200 degrees.
remove the wrapped brisket and further wrap it in a towel. Place it in an ice chest/cooler and let it sit for another hour or 2. Its best to pre warm the cooler by either pouring some boiling water in it for a few minutes or let it sit in the hot sun,lid up.

slice across the grain



rice pilaf with peas,dill and mint


1 Tbsp onion
2 Tbsp butter
1 3/4 cup long grain rice
1 onion chopped
3 cups chicken broth
1 3/4 cup frozen peas
1 bunch dill,chopped
1 bunch mint chopped

heat the oil and butter. stir in the onion and cook until softened.  add the rice and stir to coat.
add the chicken stock and bring to a boil. reduce heat to a simmer and cook 10 minutes,until most of the stock is absorbed.
stir in the peas and the herbs. cover and simmer 10 more minutes.
fluff with a fork

Chicken casserole with lemon and okra


This is a turkish recipe I found.

2 Tbsp olive oil
2 Tbsp butter
1 chicken quartered
2 onions cut in half and then sliced thinly
4 cloves garlic chopped
1 serrano pepper seeded and finely chopped
2 tsp whole coriander seeds
2 tsp dried oregano
2 tsp sugar
1 Tbsp tomato paste
14 0z can diced tomatoes
1 lb frozen okra
juice of 3 lemos
plain greek style yogurt for serving

preheat oven to 350
heat the butter and oil in a large casserole
brown the chicken on both sides and set aside
add the onions,garlic,serrano,coriander,sugar  and oregano to the casserole. cook over medium heat 12-5 minutes until the onions are soft and just starting to brown.
add the tomatoes and the paste. stir in 2/3 cup of water and mix thoroughly. bring to a boil and simmer 5 minutes to slightly thicken.
add the chicken to the casserole,basting with the juice
cover the casserole and put in the oven. cook for 30 minutes.
remove from the oven and sprinkle the okra over the chicken as well as the lemon juice. recover and continue cooking 20 more minutes.
remove from the oven  and  serve,pouring the sauce over the chicken.
serve with the yogurt on the side and either bread for mopping up the sauce or a rice pilaf

Homemade Limoncello


For those that dont know,limoncello is an italian after dinner drink. Very good but also very strong.. But easy to make.
just a warning the resulting limoncello is about 100 proof.

1 qt everclear or other 195 proof grain alcohol
20 lemons
1 qt water
800 grams sugar  (yes thats almost 2 lbs of sugar)

zest the lemons You want just the peel with as little of the white part underneath as possible
put the lemons in the everclear .
let steep for 10 days-2 weeks stiring daily
strain the everclear into another jar with a tight fitting lid
bring 1 qt water to a boil
stir in the sugar until its dissolved.
let cook to room temperature and then mix with the  everclear
place in a freezer for 1 week or more to blend.
Best served ice cold.

Sofrito sauce


this is a basic spanish sofrito sauce.  it can be used as a base for many types of dishes. Tonight im going to use a some as a base for a paella im going to make. its easy to make and doesnt take much time

2 Lbs ripe tomatoes,skins removed
1 Lg onion cut into chunks
1/4 cup ovile oil
1/2 head of garlic peeled(thats correct.1/2 of a whole head)
1 tsp sugar
1 Tsp salt

In a food processor chop the onions and garlic together to form a puree.
saute in the olive oil for 12 minutes or so until some of the liquid has evaporated
while the onions are sauteeing chop the tomatoes in the food processor until they are a smooth puree
add to the onions along with the sugar and salt
bring to a boil and cook 10-15  minutes stirring often until thickened

thats it. the sauce can them be frozen until needed.