Mel Hynes (takhisis) wrote,
Mel Hynes

So apparently I'm a cooking savant?

Last Wednesday, I tried my hand at my first solo brisket. I'd made them before following J.'s instructions exactly, but this time I started going on instinct and recent learnings for seasoning instead of strict instructions.

Marinated it overnight in:
chopped garlic stuffed into slits in the actual meat
seasoned salt
worcestershire sauce
jack daniels
red wine vinegar
shiner bock
and as a last-minute inspiration, a bottle of my homemade uber-honey mead.

In the morning, poured off most of the marinade (left about an inch at the bottom, which was mostly settled honey and garlic), pulled the meat out and slapped it on the backyard grill on super-low, then rubbed it with more seasoned salt, black & white pepper, onion powder and smoked paprika. Then I closed it and let it slow-sear for 2 hours.

After that, I pulled it off the grill and put it back in the marinating pan, where I added another 2 bottles of beer and put it in the oven at 225 for the next 6 hours. When it was done? You could make the meat fall apart with a stern look. It was DELICIOUS.

That, however, wasn't even the best part.

As happens with brisket, there was plenty left over. It's a significant percentage of a cow, for goshsakes. So a couple of days later, I formulated a new plan. I chopped/shredded the remaining brisket up medium-fine and mixed it in a huge bowl with a brick of softened cream cheese, a large pile of shredded sharp cheddar, some greek oregano and more white pepper. Stuffed the mixture into about a dozen fresh, seeded jalapenos, then wrapped them in thick-cut bacon, laid them top-to-top in a baking dish and left them to bake at 350 for an hour.

After eating these, I think J. would have proposed to me if we weren't already married. They were EPIC. I want to repeat them more often, but trying to think of something less time-consuming than the brisket to stuff them with. Perhaps a good pot roast or some such.
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