Blend In: A generous helping of a good sense of humor and a lot of being a good sport.
>a bowl. Triple or quadruple the recipe and keep the rest in a
th plastic wrap and refrigerate for 8 hours or overnight. Store
om the brisket. Not too much though, fat is good for keeping
ll over brisket. Rub entire surface of brisket with 1
Note: Mr. Willrath starts smoking the brisket over a mixture of oak, pecan, and
o saute setting.
Dry brisket and season generously with salt
o make a rub. Reserve 1 T rub for later. Rub brisket with
Trim brisket leaving 1/2\" layer of
ure you have a whole \"packer trim\" brisket, and not a flat cut
own brisket in a frying pan on both sides.
Place in a deep
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
In a large Dutch oven, place brisket, sprinkle both sides with the
Preheat oven to 300\u00b0F.
Combine Chili sauce, coke and soup mix in a bowl to make a sauce.
Place Brisket in heavy foil baking pan. Or, use your own pan and foil line same.
Pour sauce mix over Brisket.
Cover with foil and seal edges around baking pan.
Bake for 1 hour PER POUND (3-4 hrs for 3.5lb brisket).
Let sit in oven for 1 hour more with oven off. Do not open oven.
Carve in thin slices against the grain and serve pan juices over brisket and on the side as an extra sauce.
Sauce will be thin.
ruit and bake it on a foil lined baking sheet until
Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
Cook on Low, all day, for the most tender brisket you will ever eat.
For gravy, remove brisket from the slow cooker, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
1. In heavy pot brown brisket well in hot oil. Set
Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in beef broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.
Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.