BBQ Cole Slaw a Bag of Coleslaw Upgarde

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OH BOY Cole Slaw...

But not just any Coleslaw, this is loaded with the flavors of a summer BBQ!

I was serving this up as p[art of a tailgating football celebration buffet.  BBQ Ribs, Brisket, Pulled Pork, Side Dishes and a chance to root root root for the home team.  OF COURSE you needed a coleslaw.  I was serving this up in January, so I wanted to add all the flavors of a summer BBQ that I could.

It's a very simple recipe.  Takes minutes to put together.  the real "cooking" (in this case, the melding of flavors) happens while the slaw rests comfortably in the fridge for a few hours, allowing all the flavors to nix mingle and meld into that classic of summer dishes and accompaniment to any BBQ.

And of course using that bag of slaw you find in the store makes this especially easy.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

BBQ ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 1/4 Cup Cider Vinegar
• 1/3 Cup Your favorite BBQ Sauce
• 2 TBS Mayonnaise
• 1 tsp Yellow Mustard
• Large pinch each Salt and Pepper
• Additional Tabasco Hot Sauce to taste (May not be needed at all if using a spicy BBQ Sauce)

Cooking Directions

1. In a large bowl, whisk together the BBQ Sauce, Mayo, Cider Vinegar, Sugar, Salt and pepper.
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish.  Taste, ad additional seasonings to taste, salt, pepper and possibly a hot sauce
5. Garnish with Paprika spice, serve chilled and ENJOY!

My Granny makes the BEST Cheesy Potato Salad

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Oh Boy, Potato Salad...

But not just any potato salad, this is the recipe that GLOWS at a church potluck along side several bowls of tater salad.  This is the one that made grandma a legend among the Church Basement Ladies.

It is the classic Yellow Mustard recipe, along with several "secret Ingredients" that you probably already have in your pantry (and a couple you may not).

First, the two items you may do not have, the cheeses.  That's right, not just one type (Cheddar), but I also dump in a tub of Blue Cheese Crumbles.  Adds just the right amount of "something, Something" to the dish.  Not a strong enough flavor to make you apologize to the blue cheese haters (yes, there are a few), just enough to add a terrific flavor that you don't need to identify.

But also, in addition to yellow mustard and mayo (the classics), i add a little bit of sour cream to add to the creaminess.  Toss in some chives and Paprika for color, some BBQ spices and sauce for flavor and you have upgraded the classic Potato Salad to the one that everyone hunts for.

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I served up a KX Classic BBQ Spread, with ribs, brisket and more... Just screamed the need for Potato Salad as we grabbed a plate and moved on to making plans for a football game in February.... Sigh

Enjoy!

Keep scrolling down for this easy to follow recipe.  But first, take a look at one of the items on my want list... I of course already own a Kitchenaid brand stand mixer.  White goes with everything standard.  But I recently went to a friend's kitchen with all matching appliances in her signature color.  I have been pondering upgrading to the larger professional model and now see that it is indeed available in an incredible dark green color (as well as about a dozen other colors)... Jealous and plotting my upgrades...



And here's the recipe, just below the photo...

OK... Here's what I did...

Cheesy Potato Salad

Ingredients

• 5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
• 8 Ounces Sharp Cheddar Cheese, freshly Grated
• 1 Tub (4 OZ) Blue Cheese Crumbles
• 4 Hard Cooked Eggs, Chopped
• 1 Medium Red Onion, Chopped
• 4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
• 3 TBS Your favorite Spice Rub Mix, divided 2 TBS in the taters, 1 TBS as garnish
• 3 TBS Yellow Mustard
• 1-1/2 Cups Mayonnaise
• 1/2 Cup Sour Cream
• 1 TBS Spicy BBQ Sauce of your Choice

Cooking Directions

1. Cook the potatoes til just done.  While the potatoes are cooking, prepare the "sauce".  It needs to be ready to add to the potatoes while they are still hot..
2. Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) into your kitchenaid mixer and mix on low for about three minutes.
3. While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a large mixing bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer.  Transfer to a serving dish and cover tightly with cling wrap.
4. Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
5. Just prior to serving, garnish with chives and additional spices
6. Serve Chilled and ENJOY!

Lemon Broccoli Pasta- Fast, Easy and DELICIOUS

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Oh Boy... pasta!

But not just any pasta.  I LOVE this simple FAST pasta.  Loaded with a delicious brown butter/Lemon sauce for plenty of flavor.  It is very appealing to vegetarians with the colorful broccoli and Spinach added.  In fact, I hosted a football tailgating party recently and served this up as a vegetarian option along side a table full of ribs. brisket and pulled pork.  This was wildly popular and was gobbled up by the veggie people along with the carnivores.

So. it may seem odd, nut this dish earned a spot on my ultimate Tailgate menu.  A good host offers something for everyone, and indeed; this dish performs on all levels.

The lemon butter sauce shines, but the hidden heat from a few sprinkles of red pepper flakes adds enough Oomph to the dish to please all.  I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I wanted something light and easy to serve , grab a plate and move on to making plans for a football game in February.... Sigh

BUT... Enjoy indeed.

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Lemon Broccoli Pasta

Ingredients

• 1 Pound Bow Toe Pasta
• 1-1/2 Pound Fresh Broccoli, Trimmed to bite size
• 2 Cups Fresh Spinach
• 4 TBS Butter
• 2 Cloves garlic, mashed and minced
• 1 Large Lemon, Zested and Juiced
• Plus an additional Lemon, cut into chunks for garnish
• 1 tsp Crushed Red Pepper
• 1 Cup fresh Parmesan
• Plus an additional  couple TBS sprinkled on top as garnish
• Salt and Pepper to taste

Cooking Directions

1. Prepare pasta according to directions on the box.  Except, cook for one minute less to insure al Dente texture
2. When the pasta has cooked the correct time, drain the pasta and return to pot.  Add the spinach and stir to mix.  Cover and let rest for 10 minutes so the spinach wilts from the hot pasta.
3. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat...Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
4. Turn off the heat and add 2-3 tablespoons fresh lemon juice and the lemon zest. Add the lemon butter to the pasta and stir.
5. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
6. Garnish with additional Parmesan Cheese and the lemon chunks
7. Serve Warm and ENJOY!

My Granny Makes the World's Best Deviled Eggs

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OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

And just possibly, I knew we would need a little comfort food... Granny's Deviled Eggs to take us back to a simpler time.  Sigh.

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Granny's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of your favorite BBQ Rub for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and BBQ Rub until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

Bacon Jalapeno Popper Cheese Dip Appetizers BItes

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Oh Boy... Jalapeno Poppers!!!

But not just any poppers, these are more of a cheese dip with all of the ingredients in a Jalapeno Popper.  Making these in a dip form lets you serve them for a crowd easier.  You can make one big ball (Better yet, in the shape of a football, decorated with sliced cheese for the sewn seam of the ball and sprinkles of Panko bread crumbs to get the color right).  I chose to make pre-dipped Fritos brand scoops.

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

Hand held cheese dip seemed perfect!

And it indeed was!  Everybody loved these.

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Bacon Jalapeno Popper
Cheese Dip Bites 

Ingredients

• 1 Pound Bacon, chopped and browned to just crispy 
• 2 Bricks (16 Ounces) Cream Cheese, softened to room temperature
• 1 Cup Grated Sharp Cheddar Cheese
• 2 TBS Mayonnaise
• 1 Cup (about 4-5) Minced Jalapenos 
• 1/2 Cup Green Onions, Chopped small, green and white parts
• 2 tsp Garlic Powder
• 1 Bag Fritos brand Scoops

Cooking Directions

1. Cook your bacon (oven method, in frying pan as you like).  Once cooked, chop to tiny pieces, drain on paper towels
2. In the bowl of a stand mixer, using th paddle attachment, mix the Cream Cheese with the Mayonaisse until fluffy, about 3 minutes.
3. Add the Minced Jalapenos, Cheddar Cheese, Garlic Powder and Green Onions.
4. Continue to mix with the stand mixer until well combined, another couple of minutes.  Scrape down the sides of the bowl and mix for an additional minute.
5. Lay out the Fritos Scoops on a serving dish.  Scoop 1 rounded teaspoon of the fip into each scoop.  
6. Roll each filled scoop onto the Bacon bits to coat the top.
7. Wrap loosely in cling wrap.  Store in the fridge until ready to serve
8. Serve with Chilled and ENJOY!

Jalapeno Popper
Cheese Dip Bites 

Same as above... BUT, leave out the bacon.  Roll in toasted Panko brand Bread Crumbs (I like the Italian version) instead of the bacon,

When serving at a party, I like to reserve some of the dip to make a few bites for my Vegetarian friends.

Bacon Wrapped Pineapple Baked in an Oven or Grilled - 52 Appetizers

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OH BOY!!!

I have a new grilling obsession.  Possibly the best appetizer...ever!

The pineapple comes out warm and far juicier than a fresh slice.   The flavor is intensified.  The bacon of course adds that Earthy meaty taste.  Everything is better with bacon!

They cook up very easy, simply wrap and heat until the bacon has reached a desired crispiness.  When the bacon looks done... they are done!

These are wonderful to serve up as appetizers for a back yard party.  I recently had a birthday party for a friend.  With a dozen guests, I started the meal with these appetizers.  Then I simply added a few more coals, spread them out over the already HOT and glowing coals.  The existing hot coals started  the new colas.  In about 5 minutes I had plenty of heat to grill hearts of romaine for the salad... that post will come tomorrow.

For today... Keep scrolling down for additional tips and the easy to follow recipe for these wonderful party appetizers!

 OK... Here's what I did...

Bacon Wrapped Pineapple

Ingredients

• 12 Slices Thick Cut Bacon
• 12 Pineapple Spears, 2-3 inches long
• Toothpicks (Soaked in water to keep from burning

Cooking Directions

1. To Grill...
   Set up your grill for indirect grilling, high heat.  That is, coals lumped together together on 1/3 of the grill, with none on the remaining side.
   This turns your grill into an oven when the lid is closed with hot air circulating around the pineapple spears.  This way the bacon drippings do not drip onto the coals, preventing flair ups and burnt bacon.
2. To bake in an oven...
   Set oven temperature to 375 degrees.  Prepare a rimmed baking sheet with a baking screen so that the pineapple spears sit above the bottom of the pan.  This keeps the spears from sitting in the rendered bacon drippings as they cook
3. Prepare the pineapple speasr.  Cut the top and bottom from a fresh pineapple.  Slice into 12 wedges (think pie slices).  Cut the hard center piece and discard.
4. Wrap the bacon slices around the pineapple.  Overlap slightly on the bottom and secure the top with a toothpick.
5. Arrange on the grill or on the baking sheet.  If grilling, be careful to not have any directly over the coals.  Remember, indirect heating only.  Open all vents fully for high heat, close the lid.
6. Bake or grill for 20 minutes.  Check desired doneness of the bacon (crispy but not over cooked).  The spears are cooked through when the bacon is fully cooked.
7. Serve warm and .... ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

Peppercorn Beef Ribs - World's Most Moist and Tender - 52 Beef, It's What's for Dinner

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OK... Add this to my list of the greatest foods I have ever eaten.  And actually move this to the top!

NO JOKE, these are about as good as it gets.

Recently I received a copy of "Slow Fires: Mastering New Ways to Braise, Roast, and Grill " by Justin Smillie, Chef of Upland...

Here's what Amazon has to say about the book...

A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.
The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. 
This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

I could not agree more.  One of the best cook books I have ever read with detailed instructions, restaurant worthy menu pairings with side dish recipes meant to be served along side each main dish.  Plus the mind of a chef is explored as he walks us through the delights of each dish.

The book is beautifully laid out with photos of nearly all dishes.  The instructions are detailed and the notes and suggestions at the end of each recipe will make these restaurant dishes come alive in your kitchen!  This is indeed a "You can do this" book that gives you all the confidence you need.

As to these ribs... Simply WOW... This may be the most complicated recipe I have ever attempted.  Brining, Confit, Searing, roasting and more taking at least 3 days (actual hands on working time, much less than an hour or so).  But, if you are looking for a meal to impress, something special for a dinner party, These ribs are for you!

And a BTW... I recently made these a second time at a tailgate party for a WORLD CHAMPION Kansas City Royals ball game.  I Did all the steps at home until the last.  I brought the dutch oven with the ribs inside to the game, set up my trusty Weber Grill and baked them using indirect heat (Coals bunched up on one side while the opposite side was left without direct heat).  With the lid on, Ribs were then baked until ready (about 15 minutes)... The HIT of the game (sadly, the Royals were not as successful, but that's just one of 162 games!

As a gift or a new reference book for yourself, this is a keeper.

OK... Here's what I did...

Peppercorn Crusted Beef
Short Ribs

Ingredients

• Olive Oil as Needed, about 3-1/2 Cups, divided
• 1 Red Onion, Halved equatorially
• 1 Gallon Water
• 1 Cup Kosher Salt
• 1/4 Cup Sugar
• 1 Cup plus 2 TBS Black Peppercorns, toasted
• 2 TBS Corriander Seeds, toasted
• 2 TBS Fennel Seeds, toasted
• 3 Fresh Bay Leaves
• 1 Lemon, Halved
• 1 - 8 Pound Bone in Beef Short Rib Rack (Whole Ribs from the Center Cut Preferred)
• 1/2 Cup dry Green Peppercorns, Toasted
• 1/4 Cup Pink Peppercorns, toasted
• 1/4 Cup White Peppercorns, toasted
• Served with Fish Sauce as a condiment, to taste

Cooking Directions

1. Brine the Short Ribs (at least 72 hours (3 days - 2 days to brine, 1 day for the confit rub) before cooking the ribs) - Set a medium heavy saute pan over medium-high heat and slick it with 1 TBS Olive Oil/  Once the oil is hot, lay the onion halves cut side down in the pan.  Sear the onion for 8 minutes until blackened.
2. Pour the water into a nonreactive container.  Stir in the kosher salt, and sugar until desolved.  Add the burnt onion, 2 TBS black peppercorns, and the coriander and fennel seeds.  Bruise the bay leaves and add them to the brine.  Squeeze the lemon halves into the brine, tossing the lemons in as well.  Submerge the beef short ribs into the brine.  Transfer the container into the refrigerator and chill for 48 hours.
3. Confit the Peppercorns (12-24 hours before serving cooked ribs) - Place 1 cup black peppercorns, along with the green, pink and white corns in a medium pot and pour in 3 cups of Olive Oil.  Set the pot over low heat and bring the oil to a light simmer.  Once simmering gently, cook the peppercorns for 20 minutes or until the pink peppercorns smash easily. when pressed.  Remove from the heat and let the confit cool to room temperature.
   Cover the pot and refrigerate for 12 hours (Will store in the fridge for up to a month).
4. Make and Apply the Rub (12-24 hours before serving cooked ribs) - Remove the confit from the fridge and let stand until room temperature.  Drain the peppercorns from the oil and smash in a large mortar and pestle until a wet gravel like paste forms.  Add additional oil as needed to achieve the consistency of wet sand.   Alternatively you can pulse the peppercorns in a food processor.
   Remove the ribs from the brine and thoroughly dry with paper towels.  Slather the Beef ribs with the confit paste (the meaty side).  Place the ribs on a cooling rack  set over a rimmed baking sheet and refrigerate.  Let the meat rest for 12 to 24 hours. or until the rub hardens and feels leathery to the touch.
5. Steam Roast the Ribs (1 hour before roasting) - One hour before roasting, remove the beef ribs from the fridge and allow the them to come to room temperature.  Preheat the oven to 350 degree.
   Place the ribs peppercorn side up in a large dutch oven  or a deep roasting pan.  Seal the pot or pan with a double layer of aluminum foil before securing the lid.  Slide the pot onto the center rack and roast for 3 hours or until the meat is plump and bouncy.  Each hour check to see if there is any liquid in the bottom of the pot.  If dry, add a splash of liquid to steam the beef.
   After 3 hours, remove the dutch oven from the stove.  Remove the cover but let the aluminum foil stay sealed.  Let the meat rest in the steam for another hour.
6. Section and Sear the Ribs (When ready to eat (Finally)) - Preheat the oven to 400 degrees.
   Set a heavy Saute pan or Cast Iron skillet over medium high heat.  Swirl in enough  olive oil to cover 1/2 inch.  Once the oil is shimmering hot, place the ribs in the pan with the peppercorn side submerged.  Sear at a steady sizzle for 4-5 minutes, or until brown and just starts to crisp.  While searing, be sure to roll the meat on it's arch so the meat browns evenly all the way across the rubbed surface.
   Once the crust has formed, transfer back to the Dutch Oven, removing the lid and roast for an additional 15 minutes for the crust to set hard without burning.
   remove from oven, allow to rest for 10 minutes... Serve HOT and ENJOY!

Love the recipe and love the book!

*************************************

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration and reference that will send my get to gathers to that next level.

As a gift or a new reference book for yourself, this is a keeper.

Drunken BRISKET Sliders (Onlly 3 Ingredients (Plus a Dry Rub)) - 52 Church PotLuck and Catering Recipes

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I love Brisket... Slow roasted, slow smoked... Toss in a Turkey Roaster (You knew it was good for other things besides turkeys)...  Anyway you like and you get such a rich flavor of fork tender juicy meat.

This recipe is my GOTO Winter Brisket recipe.  It is roasted in the oven overnight (low and slow remember). And when finished simply is the most tender piece of beef you have ever eaten.   LOADED with flavors from the inside out.

First, a word about injection... EASY is that word.

If you only intend to make this once as an experiment, there is a company called "Cajun Injector".  They manufacturer and sell not only an already made injector sauce but along comes a disposable injector (Looks like a syringe).  For about 10 dollars you can get a good injected sauce (Internal marinade), but also the delivery system.  Almost any well stocked large grocery store will stock the Cajun form of the injection marinade.  A large outdoor sportsman store (Think Cabelas or Bass Pro Shop).  If you can't find one of those, of course Amazon.com will be able to help.  They have a large section of their store devoted to outdoor cooking and how to make wild shot game tasty... including over a dozen flavors of their Cajun Injection,

BUT, once you get the hang of this and more importantly, once you taste this dish you will want to get more serious about injecting.  That's when you can start making your own sauce (recipe below).  But when you do that you will need to supply your own needle.

      

Once you get your own injector (and for over a year I simply reused the Cajun Injector disposable syringe before I bought a more permanent (and easier to clean) needle); you will fall in love with the idea of injecting a marinade inside your meat.  Butterball turkeys have been doing this for years and made themselves the largest selling brand of turkeys.

My 3 ingredient marinade adds Butter for a butter tender brisket, a bottle of Beer (See, the "Drunken" meat comes in here).  Beer adds lots of flavor to the meat.  People have been marinading in wine for centuries... time to add a beer marinade to your repertoire!

Love the idea of sliders.  It is a tricky way to make brisket stretch.  Adds deliver system (hand held) and gives you an opportunity to add a condiment bar (Pickles, BBQ sauce, Fancy Mayo and Aioli, Lettuce and something new you like!).

Pound for pound, this is about as easy as it gets considering the HUGE payoff in flavor.  Even in the worse snowmagedon, friends and family will beat a trek to your doorstep (Tell them to bring a shovel)!

And ENJOY!

 OK... Here's what I did...

3 Ingredient
Beer Brisket Injection

Ingredients

• 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
• 1 Cup Apple Juice
• 1 Stick Butter, Melted

Cooking Directions

1. Trim the brisket first,
2. Melt the Butter,
3. Whisk together the beer, juice and butter
4. Inject every square inch, top bottom and sides of the Brisket.
5. Allow to rest for 30 minutes before adding the Dry Rub.
6. As Always, ENJOY!

Use a store bought BBQ Rub (or make your own)

Cooking Directions for the Brisket...

1. Generously apply Rub to every exposed part of the brisket, top, bottom, sides, ends.
2. Wrap in plastic wrap and allow to come to room temperature, about 1-2 hour
3. Roast the  brisket LOW and SLOW... bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.          
4. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.  Brisket will stay warm enough to serve and will actually get even more tender during this wrap rest time.
5. Slice, make your sandwiches Serve warm and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BACON BACON BACON Impossibly Easy Appetizers - 52 Appetizers Recipes

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Three ingredients, that's it!  and a slow and low cooking time so the possibility of over cooking is very low.  IMPOSSIBLY EASY !

And BACON BACON BACON so you know they are good!

Fair notice, I saw a version of this recipe on an episode of The Pioneer Woman TV show.  I tried a batch her way and had pretty good results.  I made a couple of tweeks and like my second batch better.  So most of the recipe is hers but the final product I am very happy with.

I made these for a New year's Eve party and folks went crazy!  Hey, it's bacon who wouldn't?

The three ingredients are pretty specific...

The bacon needs to be thin sliced.  Thick slice would cook different and would be a bit overpowering of the balance with the other two tastes and textures.

The Crackers need to be The Keebler Club Cracker Brand.  No matter what that you may have heard, size does matter.  these crackers are the perfect size to wrap.  One piece of bacon will wrap like a mummy around one cracker.

And the Parmesan cheese should be fresh grated.  The Pioneer Woman used the familiar green jarred Parmesan dust.  Hers looked great, hers inspired me to give this a try, but if you have a choice, I think the fresh grated melts better and has a better flavor.

One note, coming soon I may give a "Bacon Wrapped Mini-Pizza" a try...
Layer of Club Cracker
Layer of Grated Mozzarella Cheese
a Small dollop of Marinara Sauce
Layer of Pepperoni cut to fit
And all wrapped in a slice of Bacon....

Of how about a Hawaiian Appetizer...
Layer of Club Cracker
Layer of Grated Swiss Cheese
Layer of Pineapple
Wrapped in Bacon...

Hmmmm  The wheels are turning.

ENJOY!

 OK... Here's what I did...

BACON BACON BACON 

Impossibly Easy Appetizers

Ingredients

• 24 "CLub Cracker" Brand Crackers
• 24 heaping tsp Freshly grated Parmesan Cheese
• 24 slices of Thin cut BACON
• HELPFUL BUT NOT NECESSARY ITEMS TO HAVE - Cookie style baking sheet with a lip around edge
• Wire Rack that fits within the Cookie Sheet to keep bacon above drippings
• Aluminum Foil to make clean up Easy

Cooking Directions

1. Prepare your baking sheet - Line with Aluminum Foil including the lip so that the drippings will not get to the pan (Easy Clean Up!)
2. Arrange wire rack on top of the foil, being careful not to puncture the foil. HINT: If you do not have a wire rack, simply add a second layer of aluminum foil but crinkle it up first and then pull back tight so the sheet has wrinkles that the bacon can bake and the drippings can drip.
3. Work in stages, lay out all of the crackers, add a tsp of cheese on each.
4. wrap 1 piece of bacon around each cracker. These work best if you wrap all around, any place that has cheese, especially being careful to over wrap the edges slightly. Like wrapping a Mummy, nothing of the cracker should show.
5. Preheat oven to 200 degrees (really, only 200)
6. Bake uncovered for 1 Hour 45 minutes... Check to be sure the bacon is done to a crispy texture. If not, continue to bake checking texture every 15 minutes.
7. Can be served room temperature or best when served warm... And ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest