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Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…
Recent posts

Roasted Datil Pepper Salsa

I enjoy creating recipes with unusual ingredients. One of my first posts was datil pepper key lime hot wings. I feel it's time to revisit datil peppers again. Datil peppers are native to the St. Augustine area. I have been trying to grow them for years. Hurricanes and other disasters always seem to destroy my plants. This year I have a plant that is producing peppers. Datils are a very hot fruity pepper.  A very little bit goes a long way. A word of CAUTION, wear gloves when handling, and never touch you eyes with the gloves.  This recipe uses one small, 3/4 inch long pepper.

Ingredients:
1 datil pepper
1 Heirloom tomato
1/2 small white onion
1 ear of corn
1 bell pepper (any color)
1/4 cup cilantro
1 to 2 tablespoons key lime juice

On a medium hot grill place all the ingredients except the cilantro.  I like to use a little oak for added smokeiness. Grill, turning frequently, until all the vegetables are grill marked and well roasted. Diced the veggies and add to a small bowl. Scrap the in…

Grilled Corn with Cilantro Lime Butter

Here is a great recipe for a delicious butter, perfect for grilled corn.

Ingredients:
2 tablespoons softened butter
1/4 teaspoon smoked paprika
1/4 teaspoon honey
1/2 teaspoon chopped cilantro
pinch roasted garlic
pinch onion powder


Trim all the loose husk from the corn. Soak corn in cool water for several minutes. Place ears on a hot 350 degree grill. Cook about 10 minutes turning frequently. The husks may blacken but the corn should have light grill marks.

Blend all the ingredients for the butter, in a small bowl with a fork.

Carefully remove ears from the grill with tongs, they will be HOT, and can cause burns. Allow to rest for several minutes then carefully remove husks. Brush with butter, and enjoy.

Candied Ginger Graham Cookies

I can't pass up a bargain. A few weeks ago, the store where I work, put candied ginger on clearance. A large jar of candied ginger, how could I pass it up? I bought 2 jars, and  now I'm trying to figure out what to make with it. I have been playing with graham flour for about a year.  Graham flour is whole wheat flour which is ground courser with all the germ, oil and fiber. Trying to get the flavor of graham crackers has been very elusive. I have found toasting the flour first, brings out the flavor I have been looking for.

Ingredients:
1 cup pastry flour
1 cup graham flour, toasted
1 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup packed brown sugar
1/3 cup sugar
2 tablespoon molasses
2 tablespoons honey
2 tablespoons half and half
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/4 teaspoon vanilla extract
1 stick softened butter
1/3 cup diced candied ginger

This is where the fun begins, by toasting the graham flour. In a stainless steel skillet, yes, it has to …

Brisket for Two (with leftovers)

Sometimes it's difficult cooking for two. I love brisket, and normally smoke a whole slab, sharing with friends and family. This time I wanted something smaller for dinner, and leftovers. I started with a 2.5 pound brisket flat. This is the normal piece you get from the meat department of your local store. It is a lean cut of meat that will dry out if not treated properly.
Begin by seasoning the brisket with your favorite seasoning. I use a light coating of salt, pepper, garlic powder, and onion powder. Next place the meat in  sous vide bag and vacuum seal. Next set your sous vide cooker to 150 degrees. When the water has reached the set temperature, place brisket in water making sure to completely submerge the bag. Cover to help control water evaporation, and set time for 30 hours. Yes, you read correctly, 30 hours. when ready, remove the brisket from the water and carefully remove it from the bag. Use  CAUTION, It will be hot.
Set your smoker to 225 degrees, add your favorite sm…

Strawberry pie

This is a great time in Florida. We are in strawberry season. I came home with a flat of freshly pick berries from the farmers market, and just had to make something different. We had strawberry pancakes, strawberry syrup, strawberries with biscuits, strawberries on cereal, I think you get the idea. Our friends invited us to a cook out, so I felt I need to bring something, so I baked a pie.
A lot of online recipes call for a lot of sugar, but these berries were so sweet, I didn't think it need very much.

Ingredients:
2 ready made pie shells
5 cups  halved strawberries
1/2 cup mashed strawberries
1/4 cup sugar
1 pack of unflavored gelatin
1/2 cup of water.

Begin preheating your oven to 425 degrees. Add a pie chain to your crust, or use a fork to made several small holes in the bottom. This will keep the bottom of the crust from bubbling. Bake for about 12 to 15 minutes until crust just starts to brown. Remove crust and allow to cool slightly.
Add the gelatin to the water and allow…

Tomato Roasted Red Pepper Frittata

This is a quick and filling recipe, for a great breakfast or brunch. The key to a great frittata is low and slow cooking. After cooking on the stove top, a quick trip under the broiler finishes this great dish.

Ingredients:
4 eggs
1/4 cup diced roasted red pepper
5 cherry tomatoes sliced
2 tablespoons bacon pieces
1/4 cup shredded mozzarella cheese
1 tablespoon sharp cheddar cheese


Begin by whisking eggs until well beaten. Add pepper and mozzarella cheese and mix well. Pour egg mixture into a six inch cast iron pan coated with cooking spray, or lightly greased. Float tomato slices on top of eggs and sprinkle with cheddar cheese. For a change, you can substitute parmesan cheese. Also for a fluffier dish, add two tablespoons of half and half. Place pan on smallest burner and use the lowest heat. Allow to cook about six to seven minutes, undisturbed. Carefully move pan under the broiler for about 4 minutes or until top begins to brown. USE POT HOLDERS WHEN HANDLING THE SKILLET.  It will…