Brisket in the Smoker

I am doing a small piece of brisket in the smoker today.  Rub and baste are based on the following:

Pictures later

JIM GOODE’S BBQ RUB

Goode Company Texas Barbecue

in Houston

for beef, pork and lamb

2 1/2 TB DARK BROWN SUGAR

3/4 TSP  GROUND CORIANDER

1 TB. PAPRIKA

3/4 TSP GROUND SAVORY

2 TSP. DRY MUSTARD

3/4 TSP  DRIED THYME

2 TSP.ONION POWDER

3/4 TSP Fresh Ground BLACK PEPPER

2 TSP. GARLIC POWDER

3/4 TSP WHITE PEPPER

1 1/2 TSP DRIED SWEET BASIL

1/8 TSP GROUND CUMIN

1 TSP GROUND BAY LEAF

SALT TO TASTE

 Mix and store  in closed jar at room temperature for up to 4 months.

JIM GOODE’S BBQ MOP

“sensational baste”

4 C. BEEF BROTH

2 T. JIM GOODE BBQ RUB

2 TB. SOY SAUCE

2 BAY LEAVES

1/2 TSP DRY MUSTARD

2 TB. WHITE WINE VINEGAR

1 tsp DRIED OREGANO

1/2 tsp SALT              

2 TB UNSALTED BUTTER

1/2 TSP WHITE PEPPER

1 TB OLIVE OIL

1/4 C. CH. ONIONS

1/2 tsp BLACK PEPPER

1 TB SESAME OIL

1/4 C. CH. CELERY

1/4 TSP CAYENNE PEPPER

1 POUND BACON,

1/4 C.  CH. GREEN PEPPER

FINELY GROUND ZEST OF    2 LEMONS

 FINELY CHOPPED

1/4 C. MINCED GARLIC

JUICE OF 2 LEMONS

1.Bring stock, bay, oregano, lemon juice, soy sauce, vinegar  and lemon juice to boil then simmer.

2.  Melt butter in nonstick pan and saute onions, celery, green pepper, garlic, rub mix, mustard salt and peppers and cayenne.  Cook until browned about 6 minutes. Add oil and vegetables to stock mix. 

3 cook bacon until soft and add to broth with fat and simmer until reduced by a quarter. It will take about 45 minutes.  Taste and adjust seasonings if needed.




BBQ BEANS
BBQ beans made with Bush baked beans plus Sweet Baby Ray's sauce and some of the rub from above... to taste






GRILLED NAPA CABBAGE. The recipe was for bok choy but the store didn't have any so I used Napa cabbage cut in wedges.

Grilled Baby Bok Choy
Adapted from Gourmet via Food Network

4 heads baby bok choy, halved lengthwise and cleaned
1/4 cup rice wine vinegar
1 tablespoon chili paste
Salt and pepper
1 tablespoon vegetable oil
2 scallions, chopped
2 tablespoons sesame seeds, plus more for garnish
lime wedges, for garnish

In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.

Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

Corn was just buttered and grilled. Potato salad was red potato salad, store bought