Saturday, May 06, 2006

BBQ Beef Brisket with Cheese Grits and Cole Slaw

This is one of the more com-plicated meals you will see here...but well worth it. The sauce simmers for several hours and the meat is slow cooked so leave yourself plenty of time for the preperation. Our son Greg collaborated on the sauce recipe.
The night before you cook, make a dry rub for the beef by mixing 1/2C mild paprika, 2T cumin, 1T each of cardamom, coriander, onion powder, oregano and thyme and 1t dry mustard, salt and pepper. Mix well and then rub the mixture on the beef and allow to sit refrigerated overnight.
For the sauce: Combine 1C bourbon with 5 or 6 dried chipotla peppers. Warm them gently to a simmer until the peppers are reconstituted; perhaps 10 min. Remove the peppers and chop them. In the meantime, add 1/4C brown sugar to the bourbon and stir until disolved. Set this mixture aside. In another sauce pan combine a large bottle of ketsup (24 oz), 1/3C vinager, 1/3C Worchestershire sauce, 2T ground cumin, 1T ground corriander, 1T ground cardamom, 1t dry mustard. Bring the mixture to the simmer covered and heat for at least 2 hrs. You can adjust the heat to your taste by adding various pepper products. We like a spicy sauce so we added 3T cayenne pepper. Then we added the bourbon mixture back to the sauce. You can add it to taste; we used it all. The alcohol gets cooked off of the sauce during the process leaving a very rich complex mixture of flavors.
The meat is then slow cooked on the Weber. We use just enough charcoal to maintain a temperature of 250 degrees and cook it for 6-7 hrs, adding charcoal ever hour or so. The indirect cooking method does not have the coals directly under the meat and a small foil pan containing water maintains a high humidity while the meat cooks. You will notice a red "smoke line" on the meat when you slice it. This is caused by the interaction of the smoke with the protein in the meat and does not mean the meat is rare. We don't sauce the meat until right at the end, perhaps 15 min before removing the meat from the fire. Thinly slice the meat and serve it with the sauce on good rolls.
For the cheese grits: Cook 1C of grits according to package directions. Allow them to cool and then add 1 slightly beaten egg and 6 oz. of grated chedder cheese. Bake at 350 degrees for one hour.
For the slaw: We use a packaged cabbage-carrot mixture and add mayo and italian dressing to the desired consistancy. Some people put the slaw on the sandwitch; onion and pickle slices go well too.
Beer is a natural beverage with this meal.



Post a Comment

<< Home