nothavanas: (shortcake)
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.

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
nothavanas: (Default)
I didn't realize how much I missed the taste and texture of almost-raw flesh until just now.
I should have dried off the meat, cleaned off the marinade, and let it come to room temperature before flinging it on the very-hot skillet, though. It didn't quite burn, but it sent up tons of smoke and the center got barely warm.

Spicy Meat!

Jan. 8th, 2009 09:12 pm
nothavanas: (Default)
I had some pork from the Used Meat section in my freezer for ages, and decided that the thing to do was make jerk pork with my Extra Hot Jerk Spice from Savory Spice Shop. I followed their directions for the marinade (olive oil, soy sauce, lime (whoops, lemon) juice, orange (nope, grapefruit on purpose) juice, vinegar, and lots of the spice mix). The slab of meat (about 1.5 cm thick) was exactly the size of a TSA-acceptable ziploc bag, so I mixed the marinade right in the bag and added the pork. I gave it about 26 hours, although it says 4-12 on the package. I preheated my skillet and put the meat on for three minutes per side, and then fussed at it until I thought it was done. It was tender enough that I was able to separate it along the fat veins and check doneness that way. Overall, I'd say I gave it closer to 15 minutes.

The meat was delicious and tender, beautifully done and flavored all the way through. It's definitely spicy, with a decent to mild afterburn, but most of all it is flavorful. Yum! I could see serving this in tortillas with sour cream and some sort of crisp crunchy veggies on the side. I dispensed with such social graces, however.


nothavanas: (Default)

March 2017

56789 1011


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 23rd, 2017 02:37 pm
Powered by Dreamwidth Studios