Sunday, March 28, 2010

The Brats...

Well, we weren't really gettin fancy or nothin, but thought we should post something on the Food Blog since it has been a while.

Step 1... start a fire in your yard (you may use a firepit if desired)
Step 2... Place Brats on SkewersStep 3... hold Brats to flame for a good long while (songs and stories are optional for this step, but recommended)
Step 4... Eat em!

Saturday, March 20, 2010

Brisket Baby... Brisket.

Well, the smoker hasn't been out in a while, so to welcome spring Matt and I decided to do up a beef brisket.  After spending a little bit of time on this here webber-net thingie we found this rub.  It was by far the most intriguing rub recipe we found, so it was kind of a no brainer.

We procured a brisket near the 10 lb mark

Then we mixed up our rub. If you didn't click on the link above, here's the recipe.

1/2 cup ground coffee or chicory (we used finely ground coffee)
1/2 cup course salt
1/2 cup packed dark brown sugar
1/4 cup hot paprika
2 tablespoons ground cardamon
2 tablespoons ground ginger (we grated ours fresh)
1/3 cup chopped fresh garlic (we pressed ours)
1/2 cup vegetable oil

Rubbing the Brisket.
When this was done, it was wrapped in plastic and thrown in the fridge overnight.

The next morning you've got to start pretty early. At least if you're going to eat at a regular dinner time. We fired up the side firebox about nine... I think.

This shot was taken about 3.30 in the afternoon.  At this point the brisket had been smoking for several hours. Notice the baste (beer, oil, cider vinegar).  Oh, and Raymond in the background trimming bushes.

Working in the yard is genius when you're smoking something...
One, because you can keep your eye on the grill and easily add coals/wood every hour and baste.
And two, because you're going to draw a crowd... you might as well press them into service.
Don't worry, if you're around, we'll feed you too.

When the brisket started to reach the end, Matt whipped up some of Emeril's Mustard Greens.  The basic recipe goes something like this...

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed.

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

Eventually, you'll end up with a pot full of something like this.
But they are soooo good.

Throw in some storebought cheesy jalapeno bread that's been heated so the cheese is melted.
Then you've got dinner.

Friday, March 19, 2010


And he says there's no pictures... ;D
*edit* I also said Chris made Kabobs but somehow that is a picture of me. M@

Thursday, March 18, 2010


Well, Chris made Kabobs last night at my place. Um somehow there are no pictures and there were only two kabobs left. Apparently he and I are a couple of Gluttonous pigs... anyway, grilled steak, onions, bell peppers and mushrooms are deliciously tasty.

Wednesday, March 17, 2010

St Patricks Day Dinner

I know for many this may be considered sacrilige but this year there was no Corned Beef, Cabbage, Irish Cheddar or even Soda Bread at my house... This year I Grilled up some Steaks, Had Garlic Mash Potatoes, sauted Mushrooms & Onions and a fresh Jicama & Herb Salad with Cumin Lime dressing. Yum!

Monday, March 15, 2010

Sesame 5 Spice Tuna with Garlic Ginger Bok Choy

Toast some Sesame Seeds in a dry skillet to deepen flavor
(2 handfuls)

Mix Toasted Sesame with Chinese 5 spice (1 Tbsp)
a pinch of Kosher Salt and some fresh cracked Pepper

Coat Yellowfin Tuna Steaks lightly with oil then Sesame Seed Mixture

Two Cloves Garlic Minced

3 inch piece of fresh ginger cut into matchsticks

Baby Bok Choy quartered
Saute Crushed Red Peppr, Garlic and Ginger in oil briefly then add Bok Choy and 2 Tbsp low sodium Soy sauce. Saute until Bok Choy is bright green

Grill Tuna. 1-2 minutes a side. Tuna should be very rare.

Serve with a side of Jasmine Rice.

Emptiness can be beautiful...