Matt & Jen's Food Journey: Beef Brisket

Matt & Jen's Food Journey: Beef Brisket: Ok, I have been remiss again in posting.... I blame life... Lol. I cooked a 5 and a half pound Brisket for friends of ours that we hadn&#...

Beef Brisket

Ok, I have been remiss again in posting.... I blame life... Lol.

I cooked a 5 and a half pound Brisket for friends of ours that we hadn't seen for awhile.... I posted pictures of it and then proceeded to get called and Harrssed by neighbors of ours about how dare I post pictures like that and then not share.... :-)

I then was told that they were gonna bring me a brisket the following weekend that I was going to cook and they would show up and eat.

So 7:30 am yesterday morning they show up with an 11 pound Brisket.

I quickly Seasoned it with Weber Tangy Sweet BBQ rub and then put on Montreal Steak Seasoning on top of that.

I then smoked it for 5and a half hours then pulled it off and wrapped it in the best thing ever for a BBQ'er Peach Paper, for those of you don't know what that is it is Red Butcher Paper that is treated to hold liquid in it but still allows smoke through...

I then let it sit on my smoker for another 5 and a half hours before pulling it off and letting it rest for 30 minutes before serving...

Was told it was my Best Brisket to date....

Easter Ham (Dry Run)

Wow, Life has been busy and this has fallen by the Wayside. Not sure what made me think of posting, but here I am.
I got an email a few weeks ago about Brining a Brisket in Orange Juice and Hot Sauce and i thought that would go well with a Ham!!!

Here is the ham after sitting in the Brine all night, ready to go on my Smoker.

I chose to Smoke this ham in a Blend of Cherry, Beech, Pecan and Tennessee Whiskey Barrel Flavored pellets on my Traeger Grill.
Here is what it looked like at the end of its cooking process.

And, then after i created a Coke, Bourbon and Brown Sugar Glaze....

The ham was Super tasty, however i wasn't as pleased with the glaze, i have already found another one that has Brown Sugar, Bourbon and Mustard in it.... Hopefully i will post those results after Easter.

Green Chili

* Exported from MasterCook *

                               Green Chile

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Lean Pork -- Cut in cubes, if you like pork use as much as you like
     1/2           Cup  Water -- Use More if using more Pork
  2             Cloves  Garlic -- Chopped
                        Salt -- to taste
                        Pepper -- to taste
  1              Large  Onion -- Diced
  2       16 Ounce cans  Peeled Tomatoes -- Chopped
  1       28 Ounce can  Green Chili Pepper -- Chopped
  1           Teaspoon  Coriander -- Ground
     1/2      Teaspoon  Cumin -- Ground
  1                Can  Jalapeno Pepper, Canned -- 1 Tsp to 7 ounces Chopped
  2               Cans  Great Northern Beans, Canned -- Optional

Cook Meat with water, garlic, salt and pepper till all the water is absorbed.

Let meat cook in own fat till it starts to brown.

Add onion, and cook a few minutes longer.

Then add tomatoes, coriander, cumin and chili.

Stir and let simmer for as long as you like

If after it has simmered for 10 minutes, you may then add additional spices

Optional, Add 2 cans Great Northern White Beans

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 89 Calories; trace Fat (3.6% calories from fat); 5g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 44mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Hearty Spiced Carrot Muffins

* Exported from MasterCook *

              Hearty Spiced Carrot Muffins _ Kitchen Treaty

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
  1                cup  whole-wheat flour
  1                cup  rolled oats + a couple extra tablespoons for topping
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1           teaspoon  ground cinnamon
     1/4      teaspoon  ground cloves
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  ground ginger
  1                cup  milk
     3/4           cup  applesauce
     3/4           cup  packed brown sugar
     1/3           cup  vegetable oil
  1                     egg
  2          teaspoons  vanilla extract
  2               cups  carrot -- grated

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.

In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.

In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.

Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.

Divide the mixture between the muffin cups. Cups should be filled just about to the top.

Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.

Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.

Store in an airtight container at room temperature for 2 - 3 days, or freeze.

S(Internet Address):
  "http://www.kitchentreaty.com/hearty-spiced-carrot-muffins/"
Yield:
  "12 muffins"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2647 Calories; 90g Fat (30.1% calories from fat); 47g Protein; 426g Carbohydrate; 30g Dietary Fiber; 245mg Cholesterol; 3031mg Sodium.  Exchanges: 12 Grain(Starch); 1 Lean Meat; 5 Vegetable; 2 1/2 Fruit; 1 Non-Fat Milk; 17 Fat; 11 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Norweign Pangakes

OK, I've been absent and remiss recently on posting.... Today's post is inspired by our youngest having a sleepover and her begging me to make Special Pancakes for breakfast.... really simple and you really don't need syrup for these, they come out thin and pliable... you could spread Nutella on them roll them and easily turn them into Crepes....

1 1/2 cups Milk

3 Eggs

1 stick Butter, Melted

1/2 cup Sugar

1 1/2 cups flour

1 teaspoon vanilla extract, or more if needed

Combine all ingredients in a blender and mix till smooth.

Cook on a griddle or in a skillet till bubbles stop appearing and then flip

Serve with Syrup

Would also make good Crepes

Enjoy....

Easter

Enjoy today everyone, today is a day to relax and enjoy...  Desert tonight is Carrot Cake with the new Cool Whip Cream Cheese Frosting.