Why can't I have it all? Why can't we all? Cooking "and" books ... do I have to have two different blogs? Sometimes I like to cook. Sometimes I like to read. Sometimes I like to read cookbooks.
By the way...a question: what is your most favorite cookbook EVER?
Last Sunday, my husband, Rich and I decided to do a beef brisket. I know, I know....out here in the west, we really don't "bbq", we "grill".
But we really wanted to do a slow bbq'd beef brisket. Rich sometimes really gets into the grilling/bbq'ing, and HIS favorite cookbook is "How to Grill", given to him last Christmas from his sister, Cherrie.
So we set out to do the best "Nevada-style" slow grilled beef brisket we could.
By the way...a question: what is your most favorite cookbook EVER?
Last Sunday, my husband, Rich and I decided to do a beef brisket. I know, I know....out here in the west, we really don't "bbq", we "grill".
But we really wanted to do a slow bbq'd beef brisket. Rich sometimes really gets into the grilling/bbq'ing, and HIS favorite cookbook is "How to Grill", given to him last Christmas from his sister, Cherrie.
So we set out to do the best "Nevada-style" slow grilled beef brisket we could.
Please, PLEASE, no comments from great Texas BBQ-ers, making fun of us "westerners", but comments on how to REALLY do a brisket would be greatly appreciated!
I marinated it for a few hours in some store-bought marinade. I made a rub from the "how to grill" cookbook. We rubbed.
Rich started the charcoal grill and added hickory chips. We cooked over indirect heat.
We enjoyed our afternoon. I sat up in my secret reading spot, under the big tree on our little hill. I was trying to finish "The Great Gatsby" in time for our book club this month. ( I would insert picture of me here, reading under the tree....but hey, the camera adds 10 pounds!! or many more in my case... and Rich took the picture, and it was not flattering LOL )
I'm being "honest" here for my brisket evaluation...
it was good... but could have been better.
(pay no attention to the worn down dirt in the grass spot. We have a basset hound, need I say more? )
I marinated it for a few hours in some store-bought marinade. I made a rub from the "how to grill" cookbook. We rubbed.
We used a home-made BBQ sauce. Yum!!
Rich started the charcoal grill and added hickory chips. We cooked over indirect heat.
We enjoyed our afternoon. I sat up in my secret reading spot, under the big tree on our little hill. I was trying to finish "The Great Gatsby" in time for our book club this month. ( I would insert picture of me here, reading under the tree....but hey, the camera adds 10 pounds!! or many more in my case... and Rich took the picture, and it was not flattering LOL )
I'm being "honest" here for my brisket evaluation...
it was good... but could have been better.
(pay no attention to the worn down dirt in the grass spot. We have a basset hound, need I say more? )
How can a brisket be both "tender" and "overcooked" at the same time? Because it was. The over-cooking was my fault, because I wasn't quite ready with the rest of the meal, and made him wait a bit before taking it off the grill.
And....he used a bit too many hickory chips. :~)
It was really, really SMOKED and not bbq'd enough for me.
Maybe we just needed more sauce?
We used a homemade bbq sauce. It's a secret family recipe made by Rich's brother Scott and his wife Leslie...and no one, NO ONE knows what's in it.
It will go to their grave with them. (please no) Sorry about that, but it's good sauce, so you'll just have to do your best with YOUR favorite sauce.
Anyway, it was our first attempt to "slow cook" a brisket. It tasted good, but next time, a few minutes less, and few less hickory chips and it will taste great!
Lean and Mean Texas Barbecued Brisket
adapted by "me" from "How to Grill" by Steven Raichlen
1 trimmed brisket (5-6 lbs), with a layer of fat at least 1/4 inch thick.
1 package marinade of your choice.
marinate brisket as directions say.
Rub
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
Blot the brisket dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub this mixture onto the brisket on all sides. If you have time, let the brisket stand in the refrigerator, covered for about 4-6 hours, but you can certainly cook it right away.
set up the grill for indirect grilling. When ready to cook, toss 1 cup wood chips on the coals. Place the brisket, fat side up, on the hot grate, away from the coals, cover the grill until done, mopping with a good bbq sauce every 15-30 minutes.
Cooks for about 3-4 hours. The internal temp should be 190 degrees.
Transfer to a cutting board and let rest for 10 minutes. Thinly slice across the grain, and... serve and enjoy.
And....he used a bit too many hickory chips. :~)
It was really, really SMOKED and not bbq'd enough for me.
Maybe we just needed more sauce?
We used a homemade bbq sauce. It's a secret family recipe made by Rich's brother Scott and his wife Leslie...and no one, NO ONE knows what's in it.
It will go to their grave with them. (please no) Sorry about that, but it's good sauce, so you'll just have to do your best with YOUR favorite sauce.
Anyway, it was our first attempt to "slow cook" a brisket. It tasted good, but next time, a few minutes less, and few less hickory chips and it will taste great!
Lean and Mean Texas Barbecued Brisket
adapted by "me" from "How to Grill" by Steven Raichlen
1 trimmed brisket (5-6 lbs), with a layer of fat at least 1/4 inch thick.
1 package marinade of your choice.
marinate brisket as directions say.
Rub
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
Blot the brisket dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub this mixture onto the brisket on all sides. If you have time, let the brisket stand in the refrigerator, covered for about 4-6 hours, but you can certainly cook it right away.
set up the grill for indirect grilling. When ready to cook, toss 1 cup wood chips on the coals. Place the brisket, fat side up, on the hot grate, away from the coals, cover the grill until done, mopping with a good bbq sauce every 15-30 minutes.
Cooks for about 3-4 hours. The internal temp should be 190 degrees.
Transfer to a cutting board and let rest for 10 minutes. Thinly slice across the grain, and... serve and enjoy.
2 comments:
You know, I've never had brisket! I've seen pictures of it (not as good looking as yours though) and heard about it in movies and magazines, but never had it!
I suppose its time to get a grill? lol
Ours died and we haven't bothered to get a new one due to the heat outside anyway. This looks like something fun to make outside with a bit of a chill in the air!
By the way, there is something for you at my blog!
Christy
http://www.southernplate.com/2008/07/we-have-our-winners.html
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