1 tablespoon chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket
1 1/2 cups beef stock
For the best flavor, you want a brisket known as the “packer’s cut.” This brisket still has a layer of fat across the top called the “fat cap” and good marbling or fat streaks throughout. This extra layer of fat will retain moisture and flavor while the meat cooks.
Place the spices and salt in a bowl. Use a whisk to mix them together until they’re thoroughly combined. Sprinkle half the seasoning mix over one side of the brisket and use your hands to spread it around and rub it in. Turn the brisket over and season the other side.
Preheat the oven to 350
Place the brisket in a roasting pan. Choose one with high sides, since the brisket will produce a lot of juice as it cooks.
Roast the brisket for an hour. Place it in the oven (without covering it first) and let it cook. Don’t open the oven during this time.
After an hour: Add the beef stock and some water.
Open the oven and pour the beef stock into the roasting pan. Add enough water to bring the liquid level to about 3/4 an inch.
Lower the oven temperature to 300 degrees. The rest of the cooking process is low and slow.
Cover the roasting pan with aluminum foil. This is to ensure the brisket doesn’t dry out during the remaining cooking period.
Return the brisket to the oven for 3 hours. Poke it with a fork to test whether it’s ready; if the meat easily falls apart, it’s done. If not, let it keep cooking until the meat is tender.
Remove the brisket from the oven and let it rest. Uncover it and allow it to set at room temperature on a cutting board for 20-30 minutes.
8 oz Cream Cheese, cubed 1″
2 cups Sharp Cheddar Cheese, shredded
3/4 cup 2% Milk
1/2 tsp Garlic Salt
1/4 lb Smoked Ham, diced 1/4″
10 oz Kernel Corn, frozen Prep
1. In a four-quart sauce pan, over low heat, melt cream cheese, cheddar cheese and milk. Stir constantly to prevent scorching, until thickened, smooth and bubbly.
2. Stir in garlic salt and remove from heat.
3. Stir in corn and ham
4. Transfer mixture to a two quart casserole dish.
5. Bake at 350F for one hour.
(Prep 10 mins, Cook 2.5 hrs, Serves 10)
3 lbs chicken wings, separated into drumettes and flats, tips removed
Fresh cracked pepper BBQ or hot sauce, if desired
Preheat oven to 250 degrees F. Arrange wings onto a rimmed baking sheet into a single layer; season both sides generously with salt and pepper. Put wings into the oven and roast, uncovered, for 2 hours. Remove from oven and prepare grill.
Setup a grill for indirect heat (turn on one side to high, and the other to very low). Place wings over indirect (low) heat and grill, turning often, for 30 minutes. Skin should be crisp and slightly charred. Toss in sauce, if desired, and serve warm.
OLD FASHIONED VANILLA ICE CREAM
(using an Ice Cream Maker)
2 Cups Granulated Sugar
1 ½ Tbsp. Corn Starch
¼ Tsp. Salt
7 Cups Milk
5 Eggs, beaten
1 ½ Tbsp. Vanilla
1½ Cups Half and Half
2 ¾ Cups Heavy Cream
1 bag of ice
Mix the sugar, corn starch, and salt in a large saucepan over medium heat.
Slowly pour in the milk while stirring constantly.
Very slowly add the beaten eggs and continue to stir.
Reduce heat to low and cook until mixture thickens slightly.
Slowly add vanilla, half and half and heavy cream.
Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.
Remove from refrigerator.
Pour mixture into the Canister and follow directions on how to operate your particular ice cream maker.
Do not fill the Canister more than ²/3 full, as the mixture will expand during freezing.
4 tsp. kosher salt
1 Tbsp. (packed) light brown sugar
2 tsp. ground ancho chiles
1 tsp. paprika
1 tsp. ground cumin
1 tsp. granulated garlic
1 tsp. freshly ground black pepper
1 5 to 5 1/2 -lb. flat-cut brisket with 1/4 to 1/2 -inch layer of fat on one side
Store-bought barbecue sauce
4 cups hickory or oak wood chips, soaked in water for 1 hour
Foil broiler pan (for wood chips if using gas grill)
2 foil baking pans (for brisket)
Mix first 7 ingredients in a small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate for at least 2 hours and up to 24 hours. Bring to room temperature before grilling.
Prepare grill for smoking. If using a charcoal grill: Build a low fire in a charcoal grill (you’ll need to light more charcoal in chimney to replenish two or three times during grilling). Drain 2 cups wood chips; scatter directly over coals. Return top grate to grill. If using a gas grill: Heat grill to medium-low. Drain 2 cups wood chips. Place wood chips in foil broiler pan and place pan directly on gas flame. Return top grate to grill.
Unwrap brisket and arrange fat side up in foil baking pan; place pan on grate over unlit part of grill. Cover grill. Insert instant-read thermometer in top vent. Heat grill to 300°F. Cook brisket, adjusting vents and adding more charcoal or adjusting gas levels as needed to maintain temperature inside grill at 250°F, until an instant-read thermometer inserted into the center registers 160°F, about 3 1 ? 2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
Remove pan with brisket. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Discard pan and juices. Place in clean foil baking pan. Return to grill over unlit side, maintaining internal grill temperature at 250°F, until an instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1\2 hours longer. Transfer brisket in pan to a rimmed baking sheet. Let rest for at least 1 hour and up to 2 hours.
Carefully unwrap brisket, saving any juices in foil. Transfer juices to a small pitcher. Place brisket on a work surface. Thinly slice brisket against the grain; transfer to a platter. Brush brisket with some juices. Serve with any remaining juices and BBQ sauce.
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley
1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.