More snow. Ack. I've had enough. It's April! It started snowing last night, and DH and I woke up to over a foot on the ground. We spent most of the morning after breakfast shoveling the steps, the driveway, around the two vehicles, and then the huge berm put up by the snowplow. My wrists and back are so sore! We broke for lunch, and it started snowing again. Around 4, DH went out and shoveled again until dinner, but it hasn't stopped snowing. There's another foot. It's supposed to stop tonight. I hope so. DH has got to go to Las Vegas tomorrow, and I have a lunch date with my daughter.
Yesterday I started on tonight's dinner. Normally I take three days to do a barbecue brisket, but decided to shorten the process since I was able to start the cooking so early this morning. If you've never done a barbecue brisket, Texas style, here's the way to do it in a regular oven.
Barbecue Brisket, Texas Style
Day 1: Sprinkle both sides of the brisket with garlic powder, onion powder, and celery salt. Place in a marinating dish, or a bag, or a Foodsaver marinating canister, and sprinkle with liquid smoke. This is a liquid sold under several different brand names. The one I have is called Wright's Hickory Seasoning Liquid Smoke, and comes in a 3.5 oz. bottle. Use about a third of the bottle for a 1.5 pound brisket, two thirds for a 3 pound brisket, and the whole bottle if you're doing a huge cut of meat. Seal bag or canister and marinate in the refrigerator at least overnight.
Day 2, early morning: Sprinkle brisket generously with Wocestershire sauce. For my 1.5 pound brisket, which is a small one, I used about 3 tablespoons. Place in a baking dish and cover with foil. Bake for four hours at 275˚. Remove from oven, let cool for about an hour, and then place, still covered, in the refrigerator.
Day 2, 45 minutes before you want to eat: Remove brisket from pan and put on cutting board; slice thinly across the grain. It will seem tough, but it softens to a wonderful tenderness when it's reheated. Lift congealed grease from baking dish and discard. Put meat back in pan, and cover with about 1 cup of prepared barbecue sauce. I use either Bullseye or K.C. Masterpiece, since they don't have that raw sour taste that Kraft and Hunt's do. It's up to you.
Cover dish again with foil and bake at 325˚ for about 30-35 minutes. Enjoy!
We always eat this with my mother's potato salad and baked beans.
Mom's Potato Salad
1 very large russet potato or two medium ones
2 hard-boiled eggs,
3 T diced onion
4 sweet pickles, diced
2 T diced pimento
1/2 c Miracle Whip
salt and pepper to taste
Boil the potato in its skin for about 25 minutes, or until knife inserted in potato goes through easily. Let cool. Peel and dice into a bowl. Add remaining ingredients and stir to mix. Makes about 4 servings.
Mom's Baked Beans
1 large can B & M or Bush's Boston-Style Baked Beans
1 T mustard
3 T brown sugar
2 T ketchup
1 T dried minced onion (yes, the dried stuff--if you use fresh, it doesn't cook enough and tastes too raw and onion-y)
Combine in a baking dish; cover tightly and cook at 350˚ for at least 30 minutes.
food & drink