Monthly Archives: June 2015

Slow-Smoked Brisket of Beef, Marinated in a Flavorful Dry Rub

Smoked Brisket of Beef with Flavorful "Dry Rub" (1 of 1)A couple of weeks ago, we received our new Rec Tec wood pellet grill/smoker (rectecgrills.com) . I was thrilled to try it out, and I’ve been using it everyday since we got it.  I’m very pleased. Over the weekend, I smoked a couple of chickens, which were fantastic. On Sunday, I made this southern-style beef brisket, which was absolutely delicious — the dry rub mixture, beer “beer” mop, and of course, the low-slow smoking technique with the new grill were what made it! I hope you’ll try this stuff out this summer!

1/2 cup ground paprika
2 Tbsp ground black pepper
2 Tbsp salt
2 Tbsp sugar
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp ground cayenne pepper

1 3-lb beef brisket

6 oz beer
1/4 cup cider vinegar
1/4 cup water
2 Tbsp vegetable oil
1/2 small onion, diced
1 clove garlic, finely grated or minced
2 tsp Worcestershire sauce
2 tsp of the dry rub, reserved from above

The night before you want to smoke the brisket, combine the dry rub ingredients (paprika through cayenne pepper in a medium bowl. Rub evenly and generously all over brisket (reserving 2 tsp for the “mop,” which is the basting liquid. Cover and refrigerate until next day.

Remove brisket from refrigerator and let stand 45 minutes prior to cooking.

Meanwhile, prepare the mop by combining the mop ingredients (beer through dry rub). Simmer for about 8 minutes, then remove from heat.

Prepare smoker and bring heat to 220 degrees F.

Place brisket on grill, and cook about 5 hours, until brisket is very tender. Baste with beer mop every half hour.  Remove from heat, wrap in foil and let stand 20 minutes prior to serving. Serve with your favorite barbeque sauce, cole slaw and corn bread.

Serves 4 – 6

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Grilled Black Bean Burgers with Chipotle Guacamole

Grilled_Black_Bean_Burger (1 of 1)I consumed what seems like a ton of meat at a cook-out on Saturday, so I wanted to grill something meatless. I generally don’t think veggie burgers grill well because they are so delicate (loose, runny, etc.), so I did my best to use binders (flour, cornmeal and eggs) and a technique (freezing) to come up with something that would work well on the grill — I was successful! These burgers held up and grilled easily to perfection, and the creamy chipotle guacamole on top was absolutely delicious. I hope you’ll try them next time you grill out!

2 15-oz cans black beans, rinsed and drained
1/2 cup whole wheat flour
1/4 cup cornmeal
2 eggs, lightly beaten
1 medium shallot, finely diced
1 large clove garlic, very finely grated or minced
1/4 tsp ground black pepper
1 tsp ground cumin
1 tsp ground ancho chili
3 1/2 tsp salt, divided
2 ripe avocados, peeled, pitted and coarsely chopped
1 Tbsp lime juice
Fresh corn cut from 1 ear
1 plum tomato, seeded and diced
2 scallions, chopped
1 chipotle chili (from can, in adobo sauce), very finely chopped
1/4 cup sour cream
Lettuce

Combine first 9 ingredients (black beans through ground ancho chili) and 3 tsp salt in a food processor. Process until ingredients are well-incorporated, but not puréed. Spoon 6 equal portions onto a platter that has been sprinkled with some cornmeal. Form into patties, cover with plastic wrap and place in freezer until firm (about 1/2 hour).

Meanwhile, prepare the guacamole by placing the avocados and lime juice in a bowl. Mash with a fork until smooth. Stir in the balance of ingredients (corn through sour cream). Cover and place in refrigerator.

Prepare grill. Remove burgers from freezer and place on the hot grill. Grill 5 minutes per side. Serve with lettuce on hamburger buns that have been brushed with butter and browned on the grill. Top each with a generous portion of the guacamole.

Serves 6.

Grilled Indonesian Pork Satay with a Spicy Peanut Sauce

Indonesian_Pork_Satay (1 of 1)I’m about to get a brand-new pellet grill — can’t wait to show you how it does! In the mean time, I fired up the Weber grill and made these fantastic satays. This variety comes from the island of Bali (I believe it’s the cinnamon and nutmeg that make them Balinese). I love the combination of spices in these – wonderful with the peanut dipping sauce! This dish is a bit involved, but very well worth the effort. I hope you’ll give this one a try this weekend!

1 tsp + 1 Tbsp vegetable oil
2 tsp sambal ulek, divided
1/2 tsp + 2 Tbsp brown sugar
3 shallots, chopped
2 garlic cloves, chopped
1 tsp grated fresh ginger
1/2 tsp Laos powder
1 stalk lemongrass, outer leaves removed, lower six inches finely chopped
1 tsp coriander seeds
1/2 tsp cumin seeds
2 green cardamom pods
1/2 tsp cinnamon
1/8 tsp grated nutmeg
1 Tbsp tamarind water or lime juice
1 tsp salt
1 lb lean ground pork

1 small onion
3 Tbsp peanutbutter
4 tsp kecap manis
1 tsp ground coriander
1/2 tsp ground cumin
1 stalk lemongrass, crushed
1 Tbsp lemon juice
1 cup coconut milk

Soak about 18 bamboo skewers in water.

Combine 1 tsp vegetable oil, 1 tsp sambal ulek, 1/2 tsp brown sugar and the next 13 ingredients (shallots through ground pork) in a food processor. Process well until you have a smooth paste. In a large bowl combine paste and ground pork. Use hand to ensure ingredients are well-incorporated. Cover and refrigerate for 1 hour.

Meanwhile, prepare peanut sauce by heating 1 Tbsp vegetable oil in a small sauce pan over low heat. Add onion and cook until soft, about 3 minutes. Stir in1 tsp sambal ulek, 2 Tbsp brown sugar and the next 6 ingredients (through lemon juice). Slowly heat, gradually adding the coconut milk, about 5 minutes. Remove from heat, cover and set aside.

Get grill going.

Mold about 2 Tbsp of the pork mixture onto each skewer (as in the picture above). Place satays on grill and cook, turning occasionally until done, about 7 minutes. Serve satays with the peanut sauce and steamed jasmine rice.

Serves 4.