Texas-Style BBQ Sauce
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Texas-Style BBQ Sauce

For Christmas Lyn got me a taste of Texas, Austin Texas to be exact Blacks BBQ . It had been years since I was there, but it did not disappoint. It came frozen so after it defrosted, I followed the simple directions to reheat. Wrap in tin foil place on pan * into a preheated 350 degree oven for 45 minutes to 1 hours until internal temp was between 110 and 120. I stuck in my remote temp gauge and began to prepare my Texas style BBQ sauce.   Once it came to temp, I added another step and wrapped the whole thing, foil and all, in a towel and place in a small cooler with lid closed. It was in there for maybe 3 hours. Placing it wrapped in a cooler let it sit and absorb the juices and when I took it out it passed the flexible test gently dropping on each side. Ok enough about the brisket here is the sauce, a friend of mine in Dallas taught me this recipe which I have tweaked since.

* I like to preheat the pan in oven rather than throwing in cold pan.

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 dash of Black’s original pepper sauce (optional)

How

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer until you sell it could be less time. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. I placed in the blender after, but this is optional.  This comes out as a thicker sauce. I stored in a small canning jar.

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Our traditional New Years Eve Meal

Every year Lyn and I celebrate the new year with a Pan Seared oven roasted Tenderloin. This year I got to present on my new cutting board a Christmas Gift from my son. I’m getting so showy.

We held off the champagne until Friday since we will be celebrating my retirement! Oh ya Happy last Thursday to all I’ll soon be living the everyday is Saturday life. Yes I’ve already notice a list of thing to do compiled by Lyn.

Happy New Year Everyone!

30 Minute Pork Piccata
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30 Minute Pork Piccata

Similar to my Chicken Picatta

 Usually we make a dry rub pork loin which although we make it frequently I have not posted yet but this last shipment from Butcher Box  had some in it I decided to tur something different.  If you want to check it out please use my codes you’ll find  http://fbuy.me/oqMxZ this link get $30 off this is from my on my post http://fbuy.me/oqMpH and we both get stuff for free!

Anyway, this was quick, easy,  delicious and a good choice. You could do veal and chicken the same way.

INGREDIENTS

  • 1 1/4 pound Pork Tenderloin
  • ½ cup all-purpose flour or I used cornstarch to make gluten free
  • 3 Tablespoons Olive corn oil
  • 3 Tablespoons unsalted butter
  • 2 cloves garlic thinly sliced
  • ¼ cup dry vermouth or white wine or rice cooking wine
  • 3 Tablespoons lemon juice
  • 1/2 cup chicken broth
  • 2 Tablespoons capers drained
  • 2 Tablespoons minced flat leaf parsley
  • Salt and freshly ground pepper
  • If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
  • Want to get fancy garnish with fresh Lemon slices.

How

Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)

Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.

Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.

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American Goulash

They were forecasting our first real forecast of snow while only a dusting to and inch predicted it still made me crave something that would warm up a soul. I love American Chopsuey, then there was Southwestern Chopsuey and recently found out that it is related to the Goulash family. This one was not only healthy but looked good. I was right.

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

By CAROLYN CASNER

Prep: 25 mins

Total: 30 mins

Additional: 5 mins

Servings: 4

Ingredients

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  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • Grated Parmesan cheese (optional)

Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Tips

To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.

Another attempt at smoked Brisket
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Another attempt at smoked Brisket

I love Brisket some of my best memories are brisket in Texas at Sonny Bryans. Forget who recommended it to Lyn and I but we were sold.

If memory serves it appears to be under or very close to a highway underpass very small and when he ran out he would shut down for the day. I heard that his son took over but I’m sure it is just as good. I remember a porch that had the old fashion school desk with the ink well this is going back 20 maybe 30 years ago. I remember taking my parents, out for a visit from back east, and my Dad muttering under his breath to Mom. ” I’m not eating here” we went back about 3 times in the one week visit.

Anyway I’ve been hooked ever since and always find and try new BBQ places in my travels. One year while transporting our parents car to Florida my brother and I ate Ribs all the way down using yelp to find BBQ places in route. This weekend I tried another attempt at smoking a brisket. The new twist was butcher paper and wrapping in towel and letting sit in a cooler for a few hours.

Got a 4-5 pound Flat cut from Butcherbox applied my rub and wrapped in plastic wrap over night.

Use whatever rub you have mine was mixture of brown sugar, chili powder, onion powder, garlic powder, salt and pepper.

This was the first smoking I was doing on my son’s old kettle BBQ so it took me a little while to get it to keep constant temp of 225. I manged to keep it between 2225 and 250 pretty much the whole time. I used chuck charcoal next time I’ll use briquettes. the chucks burned to quickly.

Now I had a slight emergency the thermometer I was using died so I had to keep opening the lid and use my instant every hour or so after the first 3. that and the fact the coals burned to quick kept me doing what your not supposed opening the lid. Anyway I got it to the desired 168ish and took out to wrap with the butcher paper. then back on the grill for another few hours. check it every hour or so with the instant read. Finnaly it got to almost 200 so off it came.

Wrapped with towel paper and all put in cooler and let it sit for a few hours later. I sliced it up and Lyn and I pigged out. My rub was a little on the too salty side for us so I made some Root beer BBQ Sauce to mellow it out. I still have the smoke smell embedded in my nostrils and its been 2 days.

A total of 10 hours latter we ate. Oh it was also over 100 that day with wicked humidity. My fitbit told me I did 48 flights of stairs and over 10K steps.

Came out tender and juicy my best attempt yet.

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Roast Boneless Turkey Breast with Orange Spice rub

Early Saturday Lyn reminded me how she really liked the Orange Spice rub Chicken we had made not only for the taste but mostly because how it made the house smell so good. So when we were at Wholefoods I grabbed 2 boneless turkey breast. (one for smoking on another day.) and went to work. I had planned on smoking a brisket but that order did not show up our timing miscalculation for butcher box order. Anyway soon the house smelt great and the breast came out juicy, tender and really tasty.

Here is the recipe for the chicken its the same rub. I would maybe add oil to it before I rub the breast.