Sep. 4th, 2015

nothavanas: (shortcake)
Meat
9:30 pm
5 tbl Planters Seed Co Brisket & Rib Rub, 2 tbl kosher salt, 1 tbl raw sugar; combine and use to cover 2x 2.5 lb brisket cuts. Cover and refrigerate overnight.
11:00 am
Remove meat from fridge & place in roasting pan on rack; preheat oven to 300 °F. Roast 1 hour; reduce heat to 245 °F, pour some red wine into pan, cover with aluminum foil, and roast another 5 hours. (I think)

BBQ Sauce
11:30 am
1 can diced tomatoes, in saucepan on high to start breaking down.
1 c ketchup; 1/2 c + 2 tbl brown sugar, 1/2 c + 2 tbl apple cider vinegar; 1/4 c molasses; 2 tsp liquid smoke; 1 tbl butter; 2.5 tsp Planters Seed Co Brisket & Rib Rub; black pepper. Simmered 25 minutes. Added more salt and some garlic powder to taste. Let simmer a while longer until delicious, then transfered to squeeze bottles. This amount exactly filled two plastic squeeze bottles of the size that is in the cabinet.


Sourdough Cornbread
10:00 pm
Start up sourdough starter, using some skim milk and some water.
9:00 am
add about 1/4 cup each flour and water; remove roughly 1/4 cup starter
12:30 pm
remove starter and differentiate with cornmeal, evap milk.

Honey Butter (thank you Alton!)
1:00 remove butter from fridge
1:30 whip butter with hand mixer; add honey, vanilla, cinnamon and mix. Transfer to small tupperware and refrigerate

Green Thing
1:00 pm
boil water; trim and chop green beans; boil for 10 min, then ice, drain, and hold.

Finishing
5:00 pm
check meat temps
remove to rest and cool (plenty of flexibility here)
D-30 minutes:
spike oven, heating pan and bacon grease
finish cornbread mixing, add grease, bake bread
melt butter, saute garlic, saute green beans
slice meat; serve with MACII tongs

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