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.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...