Brisket Sandwiches

At the Herring house we are big fans of turning leftovers into sandwiches.  The leftover brisket from Sunday made one of the best.

Ingredients:
Leftover brisket
Mustard, BBQ Sauce, Horseradish Sauce, etc
Your cheese of choice
Good quality sub rolls from the deli

Cut the sub rolls in half and add your condiments of choice (I used mustard and BBQ sauce and Lisa used horseradish).  Add a layer of brisket, cheese (we used swiss) and another layer of brisket.  Preheat the panini maker over medium heat.  Cook each side of the sanchwich for 2 minutes.

You now have a simple yet delicious dinner.

Smoked Brisket

This was a very good meal for a Sunday afternoon sitting around watching football.

Ingredients:
Brisket (I used a 6 pound brisket flat for this cook)
Marinade:
1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Rub: (This is one of our favorite rubs and it is always in the pantry)
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix all the marinade incredients together. Place the brisket in a large container or an extra large ziploc bag. Marinate all night.

Remove the brisket from the marinade, rinse well and pat dry. Cover the entire brisket generously with the rub.

Preaheat the BGE at 250 indirect.  Place the brisket on the BGE for 4 hours.  After 4 hours wrap the brisket in foil and cook 3 more hours.  After 3 hours remove the foil and cook the brisket until the internal temperature reaches 195 (the last hour unwrapped gives the brisket a nice char).

Remove the brisket from the BGE, wrap in foil and let sit for 30 minutes before carving.

 

Cowpoke Pintos

This recipe came from the Smoke & Spice cookbook.  This is a really good bean recipe that went great with the brisket.

Ingredients:
1 lb dried pinto bean, soaked overnight
8 cups water (plus more as needed)
12 ounces Coca-Cola
14 1/2 ounces whole tomatoes, canned, undrained
2 onions, chopped (medium sized)
3 slices bacon, preferably a smoky slab variety, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
3 -4 serranos (fresh) or 3 -4 jalapenos, chopped
1 teaspoon salt (or more to taste)
1 cup sausage, grilled and sliced (optional)

Soak the beans overnight in water to cover. Drain.

In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.

 

Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.

Barbecued Chicken

This is a really good chicken recipe.  The sauce is fantastic with just the right amount of kick.

Ingredients:
8 pieces chicken, bone-in, skin-on (thighs are our favorite)
2-3 tablespoons of your favorite barbecue rub
1/2 cup Sticky Hog barbecue sauce

At least 2 hours before cooking, dust the chicken with the rub, lay them out in a single layer on a sheet pan, and let them sit uncovered in the fridge. This step seasons the chicken and also helps to dry out the skin a bit to keep it crispy.

Set the BGE up for a raised direct cook at 250° with a raised grid.  So the chicken will smoke and not get too

crispy fill the firebox about 1/2 of the way up.  Add chunk of apple wood for smoke.

Put the chicken on the BGE skin side down, close the lid, and let them cook for 30 minutes. Flip them and let

them go another 30 minutes.

Check to make sure that there aren’t any hot spots and that the chicken is not cooking too fast. Rearrange

them on the grid if needed. Leave them on skin side up for another 30 minutes.

Check for doneness – when the juices run clear and the internal temperature in the largest piece hits 180°F

(after 2 hours total in this case), brush the chicken on both sides with the barbecue sauce. Let them cook 10

minutes more and brush them again. Let them cook  5 more minutes, brush one last time, remove them to a

warm plate, and let sit 10 minutes before serving.

Sticky Hog BBQ Sauce:

1 cup brown sugar
1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup gluten-free Worcestershire sauce
1 tablespoon pomegranate molasses
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon balsamic vinegar
1 teaspoon lemon zest
1/2 teaspoon dried sage
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon ground nutmeg

Combine all ingredients in a medium sauce pan. Stir to combine and bring to a simmer over medium heat. Cook until all the sugar has dissolved and the sauce starts to thicken a little bit (about five minutes).

Venison and Mushroom Kabobs

This recipe is a tastey way to use venison loin.  Not being an expert at cooking venison I cooked it a little long.  Next time I will have it down.

Ingredients:
For the marinade:
·         1/4 cup extra-virgin olive oil
·         2 tablespoons sherry vinegar
·         1 tablespoon minced garlic
·         1 tablespoon finely chopped fresh thyme
·         2 teaspoons whole-grain mustard
·         1/2 teaspoon kosher salt
·         1/4 teaspoon freshly ground black pepper

·         1 1/4 pounds venison loin, cut into 1-inch chunks
·         2 medium Portabello caps mushrooms , cut into 1-inch pieces
·         2 medium red bell peppers , stems and seeds removed, cut into 1-inch pieces        

To make the marinade:  In a large bowl whisk together the marinade ingredients.

Place the venison chunks, mushrooms, and peppers in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 to 8 hours, turning occasionally.

Remove the venison and vegetables from the bag and discard the marinade. Thread the meat and the vegetables alternately onto skewers. Grill the kabobs over Direct Medium heat until the venison is medium rare, about 8 minutes, turning once halfway through grilling time.

Salmon Asparagus Penne with Cream Sauce

This recipe came from Weber's Big Book of Grilling.  I am not typically a fan of white sauces, but this recipe was very good.  The entire family enjoyed it.

Ingredients:
For the Sauce:
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
3/4 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon style mustard
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon

1/2 pound penne pasta

3 salmon fillets (with skin), about 6 ounces each and 1 inch thick
1 pound asparagus spears , tough ends removed
extra-virgin olive oil
kosher salt
freshly ground black pepper
1 tablespoon fresh lemon juice

 

To Make the Sauce: In a medium sauté pan over medium-high heat, melt the butter and cook the shallots for about 2 minutes (do not brown), stirring occasionally. Add the wine and simmer until all but 3 to 4 tablespoons have evaporated, about 5 minutes. Add the chicken broth, cream, salt, and pepper. Whisk and simmer until about 1 cup of liquid remains and the sauce coats the back of a spoon, 15 to 20 minutes. Add the mustard, chives, and tarragon. Whisk and set aside.

Cook the penne in a large pot of boiling salted water until al dente. Strain and set aside in a large bowl. Reheat the sauce (if necessary) but do not boil it. Pour the sauce over the pasta and toss. Cover and set aside.

Lightly brush or spray the salmon fillets and asparagus with olive oil. Season with salt and pepper. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to a cutting board. Cut into bite-sized pieces. Grill the asparagus over Direct Medium heat until tender, 6 to 8 minutes, turning occasionally. Transfer to a cutting board and cut into 1-inch pieces. Add the salmon and asparagus to the cooked pasta, add the lemon juice, and season with salt and pepper. Stir gently. Serve warm.

Modifed Cheeseburger

This is a different take on the Jucy Lucy we saw on Man vs. Food.  We figured it you stuff a hamburger with cheese why not other ingredients as well.  What came out of this was one fantastic hamburger

Ingredients:
1/3 pound 80/20 ground chuck per burger
Cheddar or American cheese
Slices Portabella Mushrooms
Chopped Onion
Salt and pepper to taste


Saute the onions and mushrooms until they are soft.

Make 1/2 pound into balls. Split the balls into half and press each half until it is about 1/4” thick.

 

Break the cheese into quarters and place on a patty. Add the onions and mushrooms.  Leave space around the edges to press the patties together.

Place the second patty on top of the first and press the edges together. Make sure there are not any gaps for the cheese to escape.  The toothpicks are so we can tell the difference between the types of burgers.

Grill at 400° until desired doneness. For medium rare I cook the burgers 5 to 6 minutes a side. Turn once while cooking.

Hoisin Glazed Baby Back Ribs

Even though this was not my best efforts this is one of our favorite rib recipes.  I would recommend this for any rib lover out there.

Ingredients:
Glaze:
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each
Kosher salt
Freshly ground black pepper
1 tablespoon sesame seeds

In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

Liberally season the ribs with salt and pepper. Grill over indirect low heat (250°F to 350°F), with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 2-1/2 to 3 hours. About 15 minutes before the ribs are done, begin occasionally brushing them with the glaze on both sides.

Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Sprinkle the ribs with the sesame seeds.

Chicken Quesadillas

This was very good.  This will definitely become a frequent meal at our house.

Ingredients:
1 pound skinless, boneless chicken breast
Fajita Seasoning
1 tablespoon olive oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 tablespoon bacon bits

Preheat the grill to medium

Cover the chicken with the fajita seasoning. Place on the grill and cook until done, about 15 minutes

Dice the chicken breasts into 1/2" pieces

Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.

Grill quesadillas on the grill for about 90 seconds a side

 

 

 

 

Salt-Crusted Beef

We were a little concerned about covering a roast with 3 pounds of salt and were thinking about a plan B before we even started cooking.  We were very suprised.  This turned out very tender and moist.  It made great sandwiches.  For a really good roast beef sanchwich check out our roast beef and swiss cheese sandwich post.

http://mikes-biggreenegg.blogspot.com/2012/06/roast-beef-and-swiss-cheese-sandwiches.html

Ingredients:
1/3 cup olive oil
1 1/4 cups water
1/4 cup grated onion
1/4 teaspoon pepper
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
One 2-1/2 to 3 pound beef eye of round roast
One 3 pound box kosher salt

Combine oil, onion, and seasonings including garlic salt in a heavy plastic bag, mix well.

Add roast; coat well with marinade.

Marinate in refrigerator 2 hours or overnight.

Line roasting pan with aluminum foil.

Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2 inch thick rectangle in

pan.

Pat roast dry with paper towels; insert meat thermometer.

Place roast on salt layer; pack remaining salt paste around meat to seal well.

Bake at 350°, until thermometer registers 140°, approximately 1 hour and 20 minutes.

Steam may cause salt crust to crack slightly during roasting.

Remove from oven; let stand 10 minutes.

Remove and discard salt crust.

 

We sliced this very thin and made our roast beef sandwiches.

Simon and Garfunkel Chicken

This was a good chicken recipe from biggreenegg.com

Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tablespoon parsley
1 tablespoon rubbed sage
1 tablespoon rosemary
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.

Set the BGE up for direct cooking at 350°. Cook the chicken skin side down for about 15 to 20

minutes until the skin is browned and crispy.

Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal

temperature in the breast is 160°.

 

Hot Wings

Football season has started.  It is time for some hot wings on the egg.

Ingredients:
6 pounds chicken wings
1 cup wing sauce
1 tablespoon corn starch
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon lemon zest
1 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon celery salt
1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all the spices (everything but the wings and the sauce) in a small bowl. Stir to combine.

Put the wings in a large bowl and dust with about a third of the rub. Toss the wings. Add another third of the

rub and toss again. Repeat with the remaining rub, making sure that all of the wings are covered with the

rub.

Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the

refrigerator for 2 to 6 hours.

Set your grill up for a direct cook at 350°. Use an extender of the BGE to move the grate up little further from

the flames.

Arrange the wings in a single layer on the grate. Grill the wings for 20 minutes, flip and cook for another 20

minutes, or until the wings are golden brown. Mop the wings with the sauce and cook for another 5 minutes.

Flip, mop and cook for another 5 minutes. Repeat one or two more times until the wings are crisp and coated

in sauce.

Remove the wings to a plate and drizzle with any remaining sauce. Serve hot from the grill with bleu cheese

dressing and celery sticks.

Best Ever Jalapeno Poppers

We are trying to eat healthier, but it is a Holiday after all.  Lisa picked several jalapenos from the garden yesterday so we put them to good use.

Ingredients:
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.