9 hour smoked brisket

Tomorrow is my son's birthday.  His wife has invited people over. I don't know what her plans are but I made this brisket just in case they want some beef.  If not, I'll have it for us another day. I won't cut it up until ready to serve.

brisket log July 31, 2015 Brisket USDA prime 12.02 lb.  Trimmed off over a pound of fat

This is the first time I have smoked with mostly wood. I am surprised at how little charcoal is needed with all wood. I should get a fire pit so I can burn wood down to coals then shovel it in the fire box.  I get too much bad smoke when the wood first starts to burn.  Using Oak.  First time had thermometer in front of meat and at top of smoker. First reading is top reading, second is bottom nearer firebox

11: 30 230º

275 smoke OK

11:30 235  closed fire pit door, opened damper

285

11:35 230

285

11:40 230

288

11:45 230

285

11:50 230

285

11:50 230

274 added a chunk of wood

11:55 250

310

12:00 250

298

2:10 One Hour

220

269 Start more charcoal and about 10 pieces of wood

12:25 250

315 firebox dampers closed down to 1/4

12:35 210

255  Good smoke

12:40 225

271 moved coals back from cook chamber opening

12:50 225

274

12:55 firebox door partially closed

1:00  2 hours

1:20 215

254 adding coals

1;25 255

321 closed damper

1:35 240

283

1:45 245

284

1:50 240

282 open damper to 1/8

2:00 235

282

2:10 235 3 hours

282 First look at meat: Cap 154  back of flat 140

2:30 215

250 add wood chunk

2:40 235

269

2:55 215

259 add charcoal and wood

3:10 195 4 hours

223 add wood and coals

3:15 215

273 Meat temperature cap 161, back 145

3:30 220

277

4:10 195 5 hours

237 added chunk of wood, started charcoal Open damper to 1/4

4:25 220

290

4:40 250

310 closed damper

4:55 230

283

5:10 220 6 hours

252 meat 169 front, 150 back Open and  WRAP

5:15 open firebox door, add chunk wood.  Start chunks of wood in chimney

220

272

5:45 235

244 added wood and coals

6:10 220 7 hours

264

6:30 210  Starting more charcoal

241

6:45 215

255

6:55 255

303

7:10 255 8 hours

302 Meat 198 front & 184 back

7:45 225

277 meat 204 & 187. Take off and let rest inside.

Korean Style Pork Chops and Panzanella Salad

We also had rice, kim che and zuchinni.

Korean Style Pork Chops.  The original recipe used whole pork chops.  At my son's suggestion I cut it into strips and used a Korean style red pepper sauce instead of sriracha.   

INGREDIENTS 

4 pork chops

1 tbsp olive oil

¼ cup soy sauce, low sodium

2 tbsp honey

4 cloves garlic, minced

1 tsp sesame oil

1 tsp ginger, minced

2 tsp sriracha sauce

black pepper to taste

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INSTRUCTIONS

Preheat oven to 400 F degrees.

In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.

Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.

Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

NOTES

If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven.

NUTRITION INFORMATION

Serving size: 1 pork chop Calories: 359 Fat: 26.2g Saturated fat: 8.4g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 11.4g Sugar: 9.1g Sodium: 975mg Fiber: 0g Protein: 19.2g Cholesterol: 70mg

Panzanella Salad

Oh the taste of freshness with basil,  garlic, tomato, cucumber, over a  soft inside and crunchy outside,  parmesan herb bread. You are surely in for a treat with the taste of summer in this plate...

Panzanella Salad

1 cucumber chopped in small cubes

2 large, beefsteak or vine ripe tomatoes

1 bell pepper chopped in cubes

4 cloves of  finely minced fresh garlic

6 large fresh basil leaves torn in small pieces

 1 1/2 cups Fresh white mozzarella, cubed

Dressing

3 cloves finely minced garlic

1/4  teaspoon Dijon mustard

3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar

1 tablespoon white wine

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

pinch cayenne pepper

1 teaspoon honey

Cut Up The Bread

1 baguette french or Italian bread, about 6-8 cups cubed

4 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

 1/4 teaspoon each garlic powder, dried, oregano, parsley, basil

1 tablespoon Parmesan cheese

Preheat oven to 400°

Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.

 In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving. 

 Cut the bread into  1 inch pieces and toss into a large plastic zip lock bag. Adding  olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss  all pieces until they are  well coated.  Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons.  Let cool. 

Sautéed Zucchini

Ingredients

2 tablespoons olive oil

4 medium zucchini, thinly sliced 

2 cloves garlic, finely chopped

1 tablespoon fresh marjoram or oregano, chopped

Kosher salt and pepper

Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.

Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

James Peterson, 

Real Simple

FEBRUARY 2008

Adobo Chicken with Grilled Chile Limon Corn

Adobo Chicken with Grilled Chile Limon Corn

Yields 4 servings

 Ingredients:

2 tablespoons canola oil

1 small white onion, chopped

3 garlic cloves, chopped

10 guajillo chiles, stemmed, seeded and broken into 2-inch pieces

4 chile de arbol, stemmed

1 tablespoon ground cumin

½ tablespoon Mexican oregano

2 cups chicken broth

Salt and freshly ground pepper

1 whole chicken (about 4 lbs.), cut into pieces (leave skin on)

Directions:

1. Preheat the oven to 375ºF.

2. heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until slightly darkened on both sides, about 1 minute.

3. Pour in the broth and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to blender, add oregano, cumin and season with salt and pepper. Puree until smooth.

4. Heat a large stove top grill pan to medium/high heat. Divide the adobo sauce into two separate bowls. With a basting brush, brush adobo sauce all over the chicken pieces. Reserve the second bowl of adobo sauce for once the chicken is cooked. Sear the chicken pieces, skin sides down, until grill marks appear, about 5 minutes. Turn the chicken and transfer to a baking dish, then into the oven. Roast the chicken, basting with adobo sauce every 15 minutes. Roast for about 50 minutes or until an instant-read thermometer inserted registers an inner temperature of 180ºF.

For the Grilled Chile Limon Corn:

6 ears of corn, cleaned

Tajín brand, chile limon powder

Salt and fresh cracked pepper

Olive oil or canola oil

Chopped cilantro

Lemon or Lime wedges

Other Toppings: Mexican crema, mayonnaise, crumbled cotija cheese or Parmesan

Jerk Shrimp with Mango Salsa, Spanish Rice and Beets

JERK SHRIMP WITH MANGO SALSA

Yields 4 servings

For the Marinade:

*The following spices I used are all dried spices

1 teaspoon thyme

1 teaspoon marjoram

1 teaspoon ginger

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

1/4 teaspoon allspice

1/4 teaspoon cinnamon

2 tablespoons Habanero hot sauce or 2 fresh Habanero peppers, minced

2 tablespoons red wine vinegar

2 tablespoons tamari or soy sauce

2 tablespoons agave nectar or brown sugar

2 tablespoons olive oil

Juice of 3 key limes or 1 regular lime

*Adding fresh, finely chopped herbs is optional, but a great addition from my garden

2 tablespoons fresh parsley

2 tablespoons fresh pineapple sage

Salt to taste

Lastly:

*1 pound extra large shrimp, cleaned and peeled (leaving tails on is optional)

For the Salsa:

1 mango, peeled (remove pit)

1/2 fresh, small pineapple

1 small red onion, sliced thick

1 small red bell pepper, stem and seeds removed

1 small yellow bell pepper, stem and seeds removed

1 Habanero pepper

1 serrano pepper

Olive oil

1/3 cup cilantro, chopped, plus more for garnish

Juice of 2 key limes

1 teaspoon chile limon powder, optional

Salt and pepper, to taste

You will also need:

4 cups of steamed, yellow rice

RICE

I used Zatarain's Spanish rice according to package directions:

Zatarain's Spanish Rice, New Orleans style

1 1/2 C. water

1 (14 1/2 oz can) diced tomatoes

1 Tbs. butter

Heat to boil, cover reduce to simmer and cook 25 minutes until tender.  Remove from heat, let stand 5 minutes, fluff and serve.

BEETS Original recipe called for orange juice and zest. I didn't have any so used Mangue and increased the amount of brown sugar.

16 oz jar Aunt Nellie's Pickled Beets

1/4 C. Mangue (Mango pulp vinegar)

1/3 C. brown sugar

1 Tbs. cornstarch

Cut beets in half, mix all ingredients and heat until thickened and heated through.

Lunch: Bratwurst Chili Dog with onion and cheese

“Greek Style”

Hamburger & Hot dog Chili Sauce

2- Tbs. Cooking Oil

1- Medium Size Onion ( *Chopped Fine )

1- Clove Garlic minced finely.

1-½ Lb. Chopped Meat ( Ground Three Times if You Can Get It )

1-½- Tbs. Cumin Powder

2- Tbs. Oregano Powder (alternate = Dried / & Ground in mortar and pestle )

¼ -tsp. Cayenne Hot pepper

1- Tbs. Red Paprika (Hungarian Preferred) 

2- Tbs. Chili Powder (* Not the Hot )

1- Can Tomato Sauce ( 15 or 16 oz. size )

3- Cups Water* ( L@@Ks like a lot, but needed )

Salt & Pepper to Taste …. ( *I use Kosher Salt )

Brown Meat in Oil..with Onions till browned. (Drain off Excess Fat)

Add all the other ingredients ; Cook over low heat until thickened. ( I place it on a heat diffuser so the bottom won’t burn; even though it is on low flame.) 

* It takes a while to thicken, and patience is worth it with this recipe. ( Cheating, by adding less water is a No- No with this one) [Tried it, been there, and not a good idea] The flavors take time to meld and marry into the meat. Stir Frequently so as not to burn.

Enjoy! ……..[ Recipe.. From Jim & Tina’s Kitchen ]"

Someone asked me why it's called Greek chili since that us usually thought to refer to Cincinnati Chili.  Someone else told me "Usually called Texas Weiner sauce here in northwest NJ.  It is bottled and sold at many of the Greek run diners up here "

Steaks were on sale

Grilled steak, had Woodyard Cheesy Corn only I didn't bake it, just heated it in a sauce pan.  I cut the measurements down too.  We had baked potato with a ton of toppings from Crème fraîche, cheese, mushrooms, bacon bits, bleu cheese and chili. 

Woodyard Cheesy Corn

Serves 8

• 96 ounces of whole kernel corn

• 1 large spoon of sour cream

• 1/4 can of nacho cheese

• 2 tablespoons black pepper (the finer the better)

• 1/4 cup dill (add to taste – careful, it's a fine line)

• 1/2 - 1 lb. chunk smoked ham

Directions:

Put all corn in a large mixing pan.

Add nacho cheese sauce, spreading the length of the pan.

Add sour cream – one spoonful on each end.

Add black pepper, spreading the length of the pan.

Add dill, spreading the length of the pan.

Chop ham into small 1/4-inch pieces and add to the pan throughout.

Mix until completely blended (mix well or it won't cook right).

Spread into a large casserole dish and cover. Cook at 300 degrees for 30 minutes until top layer turns a golden brown.

Pork Chops & Baked Potatoes on new grill

Pork Chops marinated then grilled to 160º internal temp.  Potatoes also baked on grill.  Green beans boiled with onion until tender, held until ready to eat then reheated in skillet with onion, bacon and salt.   Salad dressing made with orange vinegar, rice bran oil, dijon mustard, squeeze of lemon and dash of truffle oil + salt.

marinade for pork.

2 C. orange juice

1/4 C. Cointreau

2 tsp. Dijon

1 tsp. Cajun Seasoning

1/2 tsp ginger

1/4 C, Ponzu

marinate 6 pork chops 2 hours. 

Spare ribs in the smoker

Smoked some spare ribs and trimmings to make burnt ends.  Here is the smoker and beside it is my new gas grill.  

Second picture is in the ribs in the smoker after 2 hours and the last picture is after 4 hours.

As I was taking the ribs in the house it started raining, then poured down.  As soon as it let up a little I headed out to the store to get some stuff to finish dinner but just a couple blocks out, the storm sirens went off and the radio warned of tornadoes sighted in the area.  I went on to the store but it was closed due to the storm warning so I don't know what we will have to go with the ribs. I was planning to make some cheesey corn and get some beans but now I'll just have to scrounge and see what we already have. 

Spare ribs log July 6, 2015

Day before defrosted ribs, rubbed with OkJ rub.

Day of, put out ribs to come to room temp. for 1 1/2 hours. 

Placed trimmings at far end of smoke chamber, ribs, curved side down at angle in middle with big end toward fire

1 chimney full of lit charcoal. two chunks of apple wood and bread pan full of hot water 

when wood burned down and temp in fire box is @230º, added ribs and trimmings. Time approx 

12:50

1:10 fire box closed, damper 1/3 open, chimney flue fully open@ 225º

1:30 @225º Added three chunks of apple wood. Started new chimney of charcoal

1:50 @250º added charcoal, closed damper to 1/4.

2:30 @ 250º

2:40 @245 opened damper a couple of taps & added another chunk of wood

TWO HOUR MARK

2:40 lightly mopped ribs with sauce, wrapped. Started more charcoal. Opened firebox to bring temp. back up. It had dropped to 140 while door opened for wrapping. Brought temp back to 260. Opened cook chamber to let out some heat,adjusted damper, evened heat out at 240º

Raked dead ashes out of fire pit under grate to improve air flow

3:50 @ 235º  added charcoal  

4:10 @ 250º

4:20 @ 235º   Opened damper to 1/2, added2 chunks of wood.

4:40  @ 250º

4:50 @ 235º  Took off heat.  

Ham hocks, baked beans, Georgia biscuits, etc

Cassie sent me a picture of some potatoes baked in a skillet and I saw an Asian person do some mushrooms that looked good so they were on my list of things to try.  Then I got to thinking about doing some ham hocks and beans but instead of the usual way, why not glaze and bake the hocks like a ham and make baked beans.  Then before I knew it I was adding other stuff and ended up with a holiday size meal. I added Georgia fluffy biscuits and a cole slaw made with apples and carrots instead of cabbage.

Ham hocks and navy beans were boiled until done then refrigerated until the next day. I used a Boston Baked recipe to finish the beans but I didn't save the recipe. The hocks were glaze with Honey, soy sauce, brown sugar and peach jam and baked until the glaze set and hocks were heated through.

Georgia Touch of Grace biscuits. 10 biscuits light and fluffy

Cream is the KEY to flaky biscuits. This recipe makes a feather light biscuit.

Non-stick cooking spray

2 C. Southern self-rising flour (Or 1 1/2 C national self rising flour plus 1/2 C Wondra

-or 1/2 C. cake flour- plus 1/2 tsp. baking powder

1/8 tsp baking soda

1/2 tsp. salt

1/4C. sugar

4 Tbs. shortening

2/3 C. heavy cream or whipping cream

approximately 1 C. buttermilk, or until dough resembles cottage cheese

1 C. bleached all purpose flour for shaping

2 Tbs. melted butter

1. pre heat oven to 425ºF. and spray 8 or 9-inch round cake pan with non stick spray

2. Combine the self rising flour, salt and sugar in a small mixing bowl. With fingers or pastry cutter, work shortening into flour until there are no lumps larger than a large pea.

3. Stir in the cream and buttermilk and let stand 2 or 3 minutes. This dough is so wet that you can not shape it in the usual manner. It will look like cottage cheese. (YOU do NOT want it to be stiff enough to shape)

4. Pour the cup of all purpose flour onto a plate or pie tin. flour your hands OR spray a 2-inch ice cream scoop with non stick spray and gather a biscuit sized lump of dough and place it the flour. Roll to coat. shake off excess flour. The dough is so soft it will not hold it's shape so place them tightly side by side so they will rise up, not out as they bake. Continue until all dough is used up. 

5. Bake just above the center of the oven until lightly browned. Bake until lightly browned, about 15 to 20 minutes, then brush with melted butter. Cool 1 or 2 minutes in the pan, then dump them out, cut them apart, split and butter while hot. Eat!

Note: you do not want to make a biscuit with self rising flour that you can shape because the outside of the biscuit will likely be bitter from the leavening used.

POTATOES

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

APPLE COLESLAW Makes 4 servings Norm's note, I used 1 1/2 Cup mayo and I think 1 cup would have been enough. 

2 Granny smith apples

1 large carrot

2 C. mayo

1.2 C. sugar

1 tsp. salt

1 Tbsp celery seed

grated beet, for garnish

Mandoline cut apple into julienne. Peel carrot and grate into shreds.  Rinse shredded carrot in cold water until no more orange water is visible. in a mixing bowl combine apples, mayo, carrots, sugar salt and celery seed.  Refrigerate or serve immediately.

MUSHROOMS came from an Asian Guy I know on line. Here is his recipe:

Couldn't be simpler. A couple of cloves of garlic sliced thinly, a similar amount of ginger grated. Wash fresh shiitake under running water and remove stems. Heat oil in and add garlic and ginger; stir until fragrant. Add mushrooms and continue to stir fry. If it looks like burning, add a splash of water. When mushrooms are cooked, season and add enough Oyster sauce to coat the mushroom. Finish with chopped Chinese chives.

Eat.