Reign on Brisket on Rye Halftime Sandwich – Week 8

Reign on Brisket on Rye Halftime Sandwich – Week 8

There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice.  It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.

I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.

Ingredients

  • One  4 Lbs. flat cut brisket
  • Large onion – cut in chunks
  • About 6-8 carrots – cut in chucks
  • About 10 celery stocks – cut in chucks
  • 1 clove garlic –  slightly crushed
  • 1 cup red wine I had some Merlot
  • 2 cups beef broth
  • Salt and pepper to taste
  • 1 loaf of Rye bread
  • Red onion relish

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How

Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables

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Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.

Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes

Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes

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Place brisket on top of vegetable and place in crockpot.

Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.

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If you were using another pot to do searing and vegetables transfer veggies then the brisket

I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.

The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.

 

There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.

When ready I prepared the sandwich

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Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.

Brisket Sandwich

Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.

Similar dishes from Stevesacooking

Smoked Wilfork Tender Brisket

My Favorite Brisket recipe

Beef Brisket with Caramelized Onions and Merlot Sauce

Meyer Lemon Brisket with Pomegranate Gremolata

Flat, Single or First cut Brisket Jewish style

Dont’a Touch My Taco and Shredded Chicken Treats

Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.

 

Ingredients

1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese

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How

Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside

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Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.

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Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes

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Now plate and eat

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You could do this with BBQ sauce as well…I can taste them now….

Crown Royal BBQ Sauce

Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

BBQ Oven Baked Rib for Gloria

A long time ago I had to stop eating fatty foods they started to do a number on my stomach. A few things made me decide to go for it this year, 4th of July with Lyn asking what are we going to BBQ and Gloria who recently found my site and wanted to know if I had any good rib recipes.  To be truthful the last few times I made them I bought the precooked and just reheated, added my own sauce and there you had it quick and easy but I used to cook these and still had the how in my head.  Last year I won a contest with my pulled pork and root beer BBQ sauce so I still have it in me. Then Wholefoods had St. Louis Style ribs on sale and I grabbed a slab, gave it a rub down and let it sit in the frig until yesterday.  Cooking ribs are relatively easy just time consuming that being said there is a true art to cooking the perfect rib and I am still trying to master that I lift my smoker lid to all those that have satisfied my taste bud in my travels. I remember the road trip my brother and I took bringing Mom and Dad’s car down to Florida for them we had ribs all the way down each a different taste treat. I have to say there was a gap of eating ribs for me after that trip.

Ingredients

  • 1 Slab of St Louis style ribs about 2 lbs.
  • Rub – had a can of smoke house rub

How:

Remove the white membrane from the bone side of slab peeling it off with your hands (optional)

If you did not remove the membrane poke several holes in the bone side

Liberally apply the rub of your choice to all sides and give it a good rub, wrap in plastic wrap and refrigerate at least 8 hours, I prefer 24+ in this case it was 48 hours.

apply the rub

I take two sheets of aluminum foil and join along the sides to make one large one, repeat and lay the 2nd on top.

Place the slab meat side down and fold the tinfoil to make an air tight package. Place on a cookie sheet and bake at 225 to 250 for around 2 hours – until tender and the meat is pulling off the end of bones.

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Remove from oven, open foil and drain the liquid.

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Now brush BBQ sauce of your choice on all sides, you don’t need a lot.

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Here you can either turn heat up to 350 and cook for about 20-35 minutes or as I did move the slab to the cool side of the gas or gas grill and cook flipping once or twice for about 10-20 minutes

I cut the slab in half before the grilling, making it easier to flip and remove.

I was grilling some swordfish also and one of the apple smoke chip cans smoking away. (Drives the neighbors up wind crazy)

Remove cover loosely with aluminum foil and let sit for about 5 minutes, goes for the swordfish also.

Server up take a snap chat and send to you Mike and Laurel who were driving to Indiana enjoying rest stop food.

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Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.

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Ingredients

  • 1 boneless chicken breast
  • Pinch of salt
  • 1-2 tablespoons Hoisin sauce
  • 1 small shallot diced finely
  • 1 carrot thinly julienned
  • A few asparagus (depending on size) thinly julienned – another spring crop delight!
  • Small handful of raw cashews – minced
  • Romain or Boston lettuce leafs

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How

Pound the chicken breast to about ¼” thickness and dice roughly

Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.

Remove to cutting board and dice finer pieces

Return to pan add shallot cook about 1 minute

Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.

Spoon into lettuce and enjoy.

I just sliced the avocado and drizzled with my 18 year old balsamic vinegar

Oh I used the leftovers in my salad that I brought for lunch today!!

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Similar post

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)

 

 

lee-kum-kee-hoisin-sauce-85-oz

Hoisin Sauce

Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?

A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.

The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.

hoisin-sauce

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.

Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.

Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.

 

Pig Skins

Pig Skins

You can assemble these game day pig skins ahead of time, if you like. For daintier eaters try pop in your mouth bite-size pig skins, make this recipe with 12 small potatoes instead. Or for a twist, substitute smoked turkey or chicken for the pork, heck make them all and pig out.

 Ingredients:

  • 6 medium Yukon gold potatoes (about 2 1/2 lbs.)
  • 1 Tbsp. olive oil
  • 1 large yellow onion, thinly sliced
  • A couple of green onions slice thin for garnish
  • Salt and black pepper to taste
  • 1 cup BBQ sauce (I used my Root beer BBQ sauce but you can use your own)
  • 3/4 cup sour cream
  • 1/4 cup salsa
  • 1 cup grated Monterey Jack
  • 1 1/2 cup shredded pulled pork (You can buy in store or make your own)

How:

Preheat oven to 400°F. Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes. Set aside until cool enough to handle, then cut in half lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)

In the meantime, heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring often, until golden brown, about 10-15 minutes. Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more.

Preheat broiler. Divide half of the cheese among potato skins, then top with onions. Arrange pork on onions then top with remaining cheese. Broil until golden brown and bubbly, 2 to 3 minutes. Transfer potato skins to a platter and serve with BBQ sauce, sour cream, salsa on the side and what else BEER!

Go Pats!

Where did potato skins originate?

According to Yahoo Answers

Sorry to tell you, but they originated with TGI Fridays. But don’t worry, it wasn’t the original store in NYC. They were actually concocted by a hungry sous chef in the Atlanta store. The year was 1974.

I still think that Friday’s skins are the best. I was introduced to them in Cupertino, California around 1977, and every Friday night would go to the bar there for skins and beer (extra sour cream, please!). Got fatter than heck that summer.

Now that’s what Fridays would like you to believe is it true? Let’s hear from you?

Coffee and Spice Rubbed Boneless Chicken Breast with BBQ Raspberry Sauce.

Coffee and Spice Rubbed Boneless Chicken Breast with BBQ Raspberry Sauce.

We bought this Coffee and Spice rub at Williams and Sonoma outlet store and tried it on Steak and fish but it just couldn’t find the right fit. For some reason the combination of this with chicken did not appeal to me so I never went there, but my wife did the other night and we both enjoyed it very much. So yesterday after returning home from Wholefoods with some air chilled chicken breasts I grab one and rubbed it with the Coffee rub, wrapped it and left in frig overnight.   I decided that I would use some of the Raspberry BBQ sauce as a last minute glaze and the combo was very good. Juicy, Tender, Melt in our mouth. This got the two heads bobbing approval from Lyn and I.

Ingredients

  • 1 boneless Chicken breast
  • Coffee and spice rub
  • Raspberry BBQ sauce (I had left over from the Rib Eye steak in the frig)

How

Liberally rub the chicken breast with the coffee rub, wrap and refrigerate. I refrigerated overnight but I think at least 3 hours would work.

Preheat and prepare the grill, I like to rub some olive oil on the grates to help with sticking

Place chicken breast on grill and grill for 4-5 minutes flip and repeat.

Brush on raspberry sauce and grill sauce side down for 1 to 1.5 minutes

Brush on remaining sauce and flip cook about 1 minute.

Note: each grill is different so you will have to determine the length for doneness.

Remove from grill and left sit loosely covered with tin foil for 8 minutes.

Slice and serve.

Won a contest!

Won a contest!

I have never entered a contest except with myself always trying to out do the time before if you know what I mean but I was told about this and said what the heck. And the Universe continues to rain on me, 4 dollar lottery winner, free desert and coffee last night at dinner and to return home to this. Hey it’s the small things in life that make it interesting.
Hi Steve,
I am very happy to announce that you have won my Barbecue Contest!
Let me tell you, your pulled pork kicks butt (no pun intended)!!!  And
I absolutely loved the root beer barbecue sauce.  It is so delicious
and kind of surprising too – I’ve used Coke in a marinade, but never
root beer as an ingredient.
So thank you so much for passing on that recipe.  I just need your
address and I can send you your gift certificate for $25 to Omaha
Steaks.  And we will be announcing your winning recipe in my latest
e-newsletter.
Deb

The winner is annoucement

www.homestarcuisine.com

Pulled-Pork with Vinegar-based and/or Root Beer BBQ Sauce recipe wins Home Star Cuisine BBQ Contest

 Steve Saver, of Milford, Massachusetts, took home the gold in Home Star Cuisine’s Ethnic and Family Barbecue recipe contest. His Pulled Pork with Vinegar-based and/or Root Beer BBQ sauce earned him a $25 gift certificate to Omaha Steaks.
The first and second runner-ups are Richard Radovsky, of Brockton, Massachusetts, and Jonathan Richmond. Radovsky submitted a recipe that originated in the Peruvian Andes, Steak Anticuchos. Richmond entered his Man O Man Barbecued Ribs. Both will also receive a $25 gift certificate to Omaha Steaks.

If you would like to try the winning recipe, go to the

Thanks to all who entered our BBQ contest………….

……………………………………………………………………………………………………………..

Pulled Pork with Vinegar-Based and/or Root Beer BBQ SaucePulledPork
By Steve Saver,

Ingredients

3 tablespoons smoked paprika

2 tablespoons garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

2 tablespoons sea salt

1 5-pound pork roast, preferably shoulder or Boston butt

12 hamburger buns or 24 slider size rolls for serving (we prefer whole wheat)

Directions

Mix the spices and salt together in a small bowl and then rub the spice blend over the pork. Cover with plastic wrap overnight in the refrigerator. If you are in a hurry, let stand for at least one hour.

Preparing the sauce – Vinegar-based or Root Beer

Two methods: Oven and Grill

Oven Method

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees (about 6-7 hours). Keep in mind the pot you are using (my heavy cast iron pan can reach 250 degrees). Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (see below).

Grill Method

Bring grill temperature up to high, then reduce to medium, looking to get temp between 180 to 250 degrees. Cook slow and low – I have a gas grill so I use indirect heat method.

Prepare as in Oven method. Place pork in disposable tin foil pan that has a couple of holes in bottom on the side without the heat. Grill, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Turn once or twice during the cooking process. On the side with the heat, place your smoker tray. Optional: if you want you can wrap in tin foil and cook as above. This gives you moister meat but does not absorb the smoke.

Choices, choices, choices.

Why not both do meat for one hour unwrapped and then wrap and finish cooking (I like to experiment)?

Barbecue sauce (vinegar-based)

Ingredients

2 tablespoons brown sugar

½ cup hot water

1½ cups apple cider vinegar

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

Directions

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. It’s up to you and the preferences of your guests.

Root Beer BBQ Sauce

Ingredients

2 cups root beer

2 cups ketchup

1/2 cup fresh lemon juice

6 tbsp. Worcestershire sauce

6 tbsp. light brown sugar

1 tsp. ground ginger

1 tsp. garlic powder

1 tsp. onion powder

Directions

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes until sauce is reduced by half.

Serve with coleslaw, chips and grilled corn.

Root Beer BBQ Sauce

Root Beer BBQ Sauce

Root Beer BBQ sauce another thing I been seeing in magazines so we had to try. This was a sweet sauce that was kind of nice even though we more prefer vinegar no ketchup sauce.

 Ingredients

  • 1 cup root beer
  • 1  cup ketchup
  • 1/4 cup fresh lemon juice
  • 3  Tbsp. Worcestershire sauce
  • 3  Tbsp.light brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

How

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes, until sauce is reduced by half.

Pulled Pork

Pulled Pork

Nothing better than a pulled pork sandwich with your son. Say no more!!

 

Ingredients

  •  3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns or 24 slider size rolls, for serving we prefer whole wheat.

How

Mix the spices and salt together in a small bowl, then rub the spice blend over the pork, cover with plastic wrap overnight in the refrigerator. IF you are in a hurry at least let stand for 1 hour

Prepare the sauce see below.

Preheat the oven to 300 ◦. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Keep in mind the pot you are using my heavy cast iron pan I do 250◦ Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (below).

           

 

Barbecue sauce

  •  2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. You know you and or your guest.

Serve with coleslaw, chips, oven fired fies.