Memorial Day weekend officially launches the barbeque season even though some of us started awhile back and some barbeque all year long. (I am not one of them.) Actually, grilling is one of the few cooking skills that I leave up to the male side of the family.
Steak, hamburgers, brats, hot dogs, and chicken are the usual fare. There are built in difficulties with fish on the grill—unless you have a basket to keep the fish from falling through the grids. And it’s becoming more common to do lots of veggies—and even desserts. I decided this year, to come up with a different menu while still sticking to the traditional favorite foods and flavors.
My first choice is to do a beef brisket on the grill—known in the South as “barbeque”. Brisket is one of my favorites because it’s relatively inexpensive, almost waste-free and has a lot of flavor. It needs a long, slow cooking and can be wrapped in foil, put on the grill and left for a long time, allowing me to turn my attention to the dishes done in the kitchen.
Going through my files, I found a lot of brisket recipes—and I had one in my personal file that I really love, but when I opened to the letter from the editor page in my June issue of Bon Appetit, the answer was clear. Editor-in-chief Barbara Fairchild gave old favorite recipes from past issues and mentioned a recipe by Jinx Morgan—a favorite cook. I went to my file, found the magazine, bought a brisket and made it—a great hit!
The rest of the menu follows the Southern Barbeque theme so y’all join me and invite your family and friends to join you for this barbeque feast:
Lazy Texas Brisket with Broncbuster’s Barbecue Sauce
Foiled Peppers and Potatoes
Sweet Potato Biscuits
Green Salad
Texas Cake
Lazy Texas Brisket with Broncbuster’s Barbecue Sauce
1 large garlic clove, minced
1 4-5 lb. beef brisket
1 Tbsp chili powder
1 tsp. paprika
1 tsp. salt
One-half tsp. ground cumin
One-half tsp. dried sage, crumbled
One-half tsp. sugar
One-half tsp. ground oregano
One-fourth tsp. ground red pepper
One-fourth tsp. freshly ground pepper
Start coals and when gray ashes appear, spread out around edges, leaving bare a rectangle about 5” x 10” in the center. (Use a lot of coals). Rub garlic into both sides of brisket. Combine remaining seasonings and mix well. Rub into brisket. Set brisket fat side up on a large double piece of heavy-duty foil and wrap tightly. Place about 8 inches from coals directly over the bare rectangle and grill with hood closed about 4 hours, carefully turning the brisket package every hour. Be sure you’ve wrapped it really tight so that the juices don’t leak when you turn it, or it may dry and burn.
Broncbuster’s Barbecue Sauce
Makes 2 cups
2 Tbsp. butter
1 medium onion, chopped
One-half cup water
One-half cup prepared chili sauce
One-half cup catsup
One-fourth cup cider vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. molasses
2 tsp. salt
2 tsp. dry mustard
One-half tsp. freshly ground pepper
One-half tsp. paprika
Melt butter in large skillet over medium-low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.
Grilled Peppers and Potatoes
3 large red peppers
3 large green peppers
3 medium onions
3 medium potatoes (1 lb)
One-half lb. mushrooms
One-fourth cup olive oil
2 garlic cloves, minced or crushed
One-fourth cup water
2 Tbsp. red wine vinegar
1 tsp. chicken flavored instant bouillon
Three-fourths tsp. salt
One-half tsp. basil
About one and one-half hours before serving: Cut peppers into half-inch strips. Cut onions into quarters. Cut potatoes into half-inch slices. If mushrooms are large, cut into halves or quarters. In large skillet over medium heat, cook peppers, onions, potatoes, mushrooms and garlic in hot olive oil until lightly browned, stirring often. Stir in water and remaining ingredients. Spoon carefully onto double layers of heavy-duty foil, sealing very well. Place packet over hot coals about 6-8 inches from heat. With hood closed, cook for 1 hour, turning twice. Check after 30 minutes that vegetables are not burning. Remove when tender.
This is delicious served with Sweet potato biscuits.
One and three-fourths cups flour
2 Tbsp light brown sugar
1 Tbsp. baking powder
1 tsp. salt
One-half tsp. baking soda
6 Tbsp. butter
Three-fourths cup chilled sweet potato puree (recipe follows)
One-third cup buttermilk
In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With a pastry blender, cut in butter, until mixture resembles small peas.
In a small bowl, whisk together puree and buttermilk. Stir quickly into flour mixture until combined. (Do not overmix).
Turn out onto lightly floured surface and knead very gently until dough comes together but is still slightly lumpy, five or six times. Shape into a disk and pat to 1” thickness. With a floured 2-inch biscuit cutter, cut out. Do not reuse scraps more than once.
Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with half Tbsp. melted butter. Bake until golden, rotating once; 20 to 24 minutes.
Sweet Potato Puree
Peel and cut 3 large sweet potatoes into 2-inch chunks. In large saucepan, cover potatoes with water, bring to a boil and cook until tender, 15-20 minutes. Drain, puree in food processor with one-fourth cup each milk and orange juice, 2 Tbsp. melted butter and 2 tsp. minced fresh ginger.
If you don’t already have the recipe for Texas Sheet Cake, here it is;
2 sticks butter
1 cup water
4 Tbsp. unsweetened cocoa
2 cups flour
2 cups sugar
One-half tsp. salt
1 tsp. soda
One-half cup sour cream
2 eggs
Boil butter and water and cocoa. Sift together the dry ingredients. Add to dry ingredients sour cream and eggs. Mix in boiled cocoa mixture. Bake in jelly-roll pan at 350 degrees for 25 minutes.
Icing:
Bring to boil: 6 Tbsp. milk
1 stick butter
4 Tbsp. cocoa
Add: 4 cups powdered sugar
1 tsp. vanilla
1 cup chopped nuts
Ice while warm; let cool and cut into squares
Steak, hamburgers, brats, hot dogs, and chicken are the usual fare. There are built in difficulties with fish on the grill—unless you have a basket to keep the fish from falling through the grids. And it’s becoming more common to do lots of veggies—and even desserts. I decided this year, to come up with a different menu while still sticking to the traditional favorite foods and flavors.
My first choice is to do a beef brisket on the grill—known in the South as “barbeque”. Brisket is one of my favorites because it’s relatively inexpensive, almost waste-free and has a lot of flavor. It needs a long, slow cooking and can be wrapped in foil, put on the grill and left for a long time, allowing me to turn my attention to the dishes done in the kitchen.
Going through my files, I found a lot of brisket recipes—and I had one in my personal file that I really love, but when I opened to the letter from the editor page in my June issue of Bon Appetit, the answer was clear. Editor-in-chief Barbara Fairchild gave old favorite recipes from past issues and mentioned a recipe by Jinx Morgan—a favorite cook. I went to my file, found the magazine, bought a brisket and made it—a great hit!
The rest of the menu follows the Southern Barbeque theme so y’all join me and invite your family and friends to join you for this barbeque feast:
Lazy Texas Brisket with Broncbuster’s Barbecue Sauce
Foiled Peppers and Potatoes
Sweet Potato Biscuits
Green Salad
Texas Cake
Lazy Texas Brisket with Broncbuster’s Barbecue Sauce
1 large garlic clove, minced
1 4-5 lb. beef brisket
1 Tbsp chili powder
1 tsp. paprika
1 tsp. salt
One-half tsp. ground cumin
One-half tsp. dried sage, crumbled
One-half tsp. sugar
One-half tsp. ground oregano
One-fourth tsp. ground red pepper
One-fourth tsp. freshly ground pepper
Start coals and when gray ashes appear, spread out around edges, leaving bare a rectangle about 5” x 10” in the center. (Use a lot of coals). Rub garlic into both sides of brisket. Combine remaining seasonings and mix well. Rub into brisket. Set brisket fat side up on a large double piece of heavy-duty foil and wrap tightly. Place about 8 inches from coals directly over the bare rectangle and grill with hood closed about 4 hours, carefully turning the brisket package every hour. Be sure you’ve wrapped it really tight so that the juices don’t leak when you turn it, or it may dry and burn.
Broncbuster’s Barbecue Sauce
Makes 2 cups
2 Tbsp. butter
1 medium onion, chopped
One-half cup water
One-half cup prepared chili sauce
One-half cup catsup
One-fourth cup cider vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. molasses
2 tsp. salt
2 tsp. dry mustard
One-half tsp. freshly ground pepper
One-half tsp. paprika
Melt butter in large skillet over medium-low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.
Grilled Peppers and Potatoes
3 large red peppers
3 large green peppers
3 medium onions
3 medium potatoes (1 lb)
One-half lb. mushrooms
One-fourth cup olive oil
2 garlic cloves, minced or crushed
One-fourth cup water
2 Tbsp. red wine vinegar
1 tsp. chicken flavored instant bouillon
Three-fourths tsp. salt
One-half tsp. basil
About one and one-half hours before serving: Cut peppers into half-inch strips. Cut onions into quarters. Cut potatoes into half-inch slices. If mushrooms are large, cut into halves or quarters. In large skillet over medium heat, cook peppers, onions, potatoes, mushrooms and garlic in hot olive oil until lightly browned, stirring often. Stir in water and remaining ingredients. Spoon carefully onto double layers of heavy-duty foil, sealing very well. Place packet over hot coals about 6-8 inches from heat. With hood closed, cook for 1 hour, turning twice. Check after 30 minutes that vegetables are not burning. Remove when tender.
This is delicious served with Sweet potato biscuits.
One and three-fourths cups flour
2 Tbsp light brown sugar
1 Tbsp. baking powder
1 tsp. salt
One-half tsp. baking soda
6 Tbsp. butter
Three-fourths cup chilled sweet potato puree (recipe follows)
One-third cup buttermilk
In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With a pastry blender, cut in butter, until mixture resembles small peas.
In a small bowl, whisk together puree and buttermilk. Stir quickly into flour mixture until combined. (Do not overmix).
Turn out onto lightly floured surface and knead very gently until dough comes together but is still slightly lumpy, five or six times. Shape into a disk and pat to 1” thickness. With a floured 2-inch biscuit cutter, cut out. Do not reuse scraps more than once.
Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with half Tbsp. melted butter. Bake until golden, rotating once; 20 to 24 minutes.
Sweet Potato Puree
Peel and cut 3 large sweet potatoes into 2-inch chunks. In large saucepan, cover potatoes with water, bring to a boil and cook until tender, 15-20 minutes. Drain, puree in food processor with one-fourth cup each milk and orange juice, 2 Tbsp. melted butter and 2 tsp. minced fresh ginger.
If you don’t already have the recipe for Texas Sheet Cake, here it is;
2 sticks butter
1 cup water
4 Tbsp. unsweetened cocoa
2 cups flour
2 cups sugar
One-half tsp. salt
1 tsp. soda
One-half cup sour cream
2 eggs
Boil butter and water and cocoa. Sift together the dry ingredients. Add to dry ingredients sour cream and eggs. Mix in boiled cocoa mixture. Bake in jelly-roll pan at 350 degrees for 25 minutes.
Icing:
Bring to boil: 6 Tbsp. milk
1 stick butter
4 Tbsp. cocoa
Add: 4 cups powdered sugar
1 tsp. vanilla
1 cup chopped nuts
Ice while warm; let cool and cut into squares
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