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Smoked Brisket w/ Kick Ass BBQ Sauce

Serves: 12 people

Ingredients:

Brisket:

1 10-pound beef brisket

1 Cup apple juice

Rub:

½ cup paprika

¼ cup kosher salt

¼ cup sugar

¼ cup brown sugar

¼ cup cumin

¼ cup chili powder

¼ cup fresh ground black pepper

1 Tbsp. cayenne pepper

Directions:

  1. Trim brisket of excess fat.
  2. Mix all ingredients in a large bowl and coat the brisket evenly. Let the brisket sit at room temperature for 1 hour.
  3. Prepare your grill or smoker. Place brisket, fat side up on grill grate. Maintaining a temperature of 225-250 degrees F cook until a thermometer reads 160 degrees F, about 6 hours.
  4. Remove brisket from grill, place on two large, stacked sheets of heavy-duty aluminum foil: fold up edges. Pour in apple juice, wrap foil packet to enclose brisket and return to grill grate. Cook until the thermometer inserted in the thickest portion reads 190 degrees, about 2 hours.
  5. Remove from the grill, let rest for 20 min. Slice against the grain and serve with Kick Ass Sauce.

 

Kick Ass Sauce

Ingredients:

½ cup onion, finely chopped

2 cloves garlic, minced

2 Tbsps. butter

1 cup tomato sauce

1 cup ketchup

1 cup vinegar

¾ cup brown sugar

½ cup honey

1/3 cup chili sauce

3 Tbsps. Worcestershire sauce

3 Tbsps. maple syrup

3 Tbsps. lemon juice

1 Tbsp. paprika

1 Tbsp. dry mustard

1 Tbsp. chili powder

2 tsp black pepper

1 tsp garlic powder

1 tsp allspice

 

Directions:

  1. Melt butter in a large saucepan. Add in onion and garlic and sauté on medium low until translucent, about 8 min.
  2. Add in remaining ingredients and bring to a boil. Reduce heat and simmer for ten minutes. Keep warm until ready to serve alongside smoked brisket.

Serves: 4 people

Ingredients:

  • 4 ¼ cups all-purpose flour, plus more for hands
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons baking soda
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons honey
  • 1 ¾ cups buttermilk, plus 1 tablespoon for brushing top of dough (optional) sprinkle 1 tablespoon whole oats on top of dough before baking
  • Sprinkle Kosher salt on top of dough before baking (this I do)

Directions:

  1. Preheat oven to 400 degrees. Line a flat cooking sheet with Parchment paper
  2. Whisk the flour, salt & baking soda together in a large bowl. Set aside.
  3. Whisk the melted butter and honey together.
  4. Pour into the flour mixture in 2-3 additions, this will take time.
  5. Fold the buttermilk, with a spatula, to create a slightly moist dough.
  6.  Turn dough onto a floured flat surface and any flour crumbs at the bottom to work surface.
  7. Using your hands with some flour on it, bring the dough together into a ball then flatten with your hand about 2” thick & 7-8” disc. This does not have to be accurate. This is rustic bread.
  8. Place on your cookie sheet. Score top of dough with a sharp knife, slicing thru 5-6 times.
  9. Place on your cookie sheet & sprinkle some oats & salt over the top.
  10. Bake for 45 minutes. Half way through baking cover the bread with aluminum foil to keep from browning too much. Cool bread at least 15 minutes before slicing. Bread keeps fresh for about 3 days.

We loved eating this with softened butter & extra honey on top!
Delish.
(This is a dense nutty flavor bread)

Serves: 6-8 people

Ingredients:

  • 1 Tb Extra Virgin Olive Oil
  • 2 Tbsp. Butter
  • 1 Fresh Bay Leaf
  • 2 Ribs Celery w/ Greens, finely chopped
  • 1 medium yellow onion, finely chopped salt & pepper to taste
  • 3 Tbsp. Flour
  • 1 Tbsp. Poultry Seasoning or 2 tsps. Ground Thyme
  • 2 Tbsp. Hot Sauce
  • 6 Cups Chicken Stock or Broth
  • 29oz Can Pumpkin Puree
  • 2 Cups heavy Cream
  • 1/2 tsp grated nutmeg

Relish:

  • 1 green apple, chopped
  • 1/4 red onion, finely chopped
  • 2 Tbsp. Lemon Juice
  • 1/2 Cup Dried Sweetened Cranberries, chopped
  • 2 tsps. chili powder
  • 2 tsps. sugar
  • 1 tsp cinnamon

 

Directions: Heat a medium soup pot over medium to medium high heat. Add oil, butter, bay leaf, celery, onion, salt & pepper. Cook for 6-7 minutes, until tender. Add flour, poultry seasoning and hot sauce: cook for 1 minute.

Whisk in chicken stock and bring liquid to a bubble. Whisk in the pumpkin in large spoonful’s, incorporating it into the broth. Simmer for 10 minutes to thicken a bit. (can be made 2 days ahead to this point). Add cream and nutmeg. Lower heat; keep warm until ready to serve. While the soup simmers, combine all relish ingredients. Adjust seasonings in soup and relish to taste. Serve soup in bowls, with a few spoonfuls of relish on top.

Serves: 6 people

Ingredients:

  • 2 tablespoons olive oil
  • 3 1/2 pounds boneless beef chuck roast, cut into 2/ 1/2 inch pieces
  • Fine sea salt and freshly ground pepper to taste
  • 3 1/2 cups chopped yellow onions
  • 1 cup Cabernet Sauvignon
  • 1 (14-ounce) can dried tomatoes with Italian herbs
  • 1/2 cup hoisin sauce
  • 2 bay leaves
  • 1 pound carrots, peeled and cut diagonally into 1 inch slices
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, softened
  • 2 tablespoons chopped fresh parsley

Directions: Heat 2 tablespoons of olive oil in a heavy stockpot over high heat. Season the beef with sea salt and pepper and add to the hot olive oil . Sauté for 10 minutes or until brown on all sides. Remove the beef to a warm platter with a slotted spoon.

Reduce the heat to medium and add 2 tablespoon olive oil to the stockpot. Add the onions and sauté for 15 minutes or until golden brown. Return the beef to the stockpot. Add 1 cup wine, undrained tomatoes, hoisin sauce, and bay leaves and bring to a rolling boil. Reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.

Add the carrots and 1 cup of wine. Cover and simmer for 30 minutes. Uncover and increase the heat to high. Cook for 15 minutes or until slightly thickened, stirring occasionally. Do not boil. Reduce the heat to medium. Stir in a mixture of the flour and butter. Simmer for 8 minutes or until thickened. Discard the bay leaves. Adjust the seasonings to taste. Spring with Parsley.