Fall is fast approaching, and summer’s last stand heaves under an abundance of produce. Early September finds the cook in a race against the first frost – canning, drying and spinning the plethora of freshly harvested vegetables and fruit into a tapestry of goodness. We relish these last long evenings, especially when it is warm enough to dine outside and grill.
There are many ways to barbecue a brisket, and I asked Bob Sparrow the owner of Sparrow Meats, for advice and used his technique in the following recipe.
I gave the recipe a test-drive in my kitchen and my family loved the lightly charred taste of the brisket balanced with the sweet maple and edgy bourbon flavors. I used a heavy hand with the cayenne, another layer of flavor and counterpoint to the sweetness of the syrup. I imagine this would be an ideal recipe to serve a group of Labor Day revelers; buns are optional.
Make no mistake: Brisket is a tough cut of meat and requires a marinade and long, slow cooking to break down the connective tissues. The time, mostly unattended, is worth it: The flavor of this brisket is tough to beat.
This brisket recipe combines the best of both worlds: the ease of an oven roast with the crackling finish of a grill. I served this with a favorite recipe for Hot Slaw (recipe follows); the spicy “bacony”: flavor is sublime with the beef.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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