I know back on Memorial Day I wrote a recipe for a tomato avocado salad stating that you don’t want to be that alpha male or female slaving over the grill to only eat a cold burger and not have any real form of human interaction. I still stick to that testament, but as good as that salad is, we are now talking about the birthday of America, Freedom, Democracy, overall just greatness and (no offense vegetarians) and veggies just won’t cut it.
We are talking about the land of burgers, steaks, hot dogs, meat wrapped in other meat, and meat even used as bread or a bowl in certain instances. Shit, we love meat so much as a country that we almost completely wiped out the buffalo just to get a taste of that lean hide.
This being said, I am certainly not a proponent of cattle mills the size of Rhode Island and feeding our animals stuff we wouldn’t even feed a dog. This can be tough in New England because we don’t have massive plains for cows to roam free, but we do have some seriously bad-ass farmers putting out humanely raised sustainable meat and MY GOD is this stuff good.
Which is why to celebrate the birth of this great nation you best bring the meat to the cookout this Friday if you want to be respected. But Terence, you said you don’t want to stand over the grill all day, so how can I bring the meat?
To start, ditch work on Thursday because you and I both know your not any work done the day before a long weekend. Instead, wake up early, fire up the smoker and toss on one of my favorite cuts of meat- Brisket. If you’re lucky, you’ll end up with something like the picture below. Just tell your boss its for the good of the country, I’m sure she/he will understand.
All American Brisket
You can buy brisket at most supermarkets, but if you can, go to one of your areas farmers markets and buy some meat from your local purveyor. It’s certainly worth every penny.
If you don’t have a smoker or charcoal grill to smoke your brisket on you can always braise it in the oven. Like a marshmallow, meat is always better over an open flame
Brisket 5Lb Serves: 10
Wood Chips (2 handfuls) Prep Time: 1 Hour
I Bottle of Stoat Cook Time: 10 hours
1/4C Dijon Mustard
1/4 C Brown Sugar
2 Cloves Garlic (minced)
Enough Apple cider to make paste
· Pint of Stout
· 1/2c Apple Cider Vinegar
· Tablespoon Salt
· 1/4c Brown Sugar
Dry Rub Mix:
You can use your favorite BBQ or try ours
· 3T Paprika
· 2T Garlic
· 3 T Salt
· 2T Brown Sugar
· 1 T Cumin
· 1 T Chili Powder
· 1 T B. Pepper
· 2 t Mexican Oregano
· 1 T Ground Coffee
5- minute BBQ Sauce
· Brisket drippings
· Apple Cider Vinegar
· Brown sugar
· 1 can crushed tomato
· Extra rub
The night before soak your wood chips in water, rinse the brisket and pat dry
Mix Mustard, Brown Sugar, Apple Cider and Garlic and rub over brisket, let sit for 20 minutes
Rub generously with spice mixture and let it sit over night
Get your smoking going and bring the temp up to 200-220 degrees F
Place your brisket in with fatter side on top so the fat will melt over the meat
Add wood chips and close smoker and make your you do not open for at least an hour this is when the majority of the smoky flavor enters the fat in the meat
For the next 6 hours every hour, check the smoker for wood, charcoals and heat.
Also baste brisket with mop sauce at this time for extra flavor.
After 6 hours you really wont get too much more smoky flavor, remove from heat pour a splash of stoat over the brisket, wrap in foil and put in a oven at 250 degrees for 4 hours.
The brisket is done when you can poke it with a fork and it falls apart. At this point remove from the oven, unwrapped and let it sit on a cutting board for 30 minutes to allow the fat to congeal.
From here you have a few options:
Slice the Brisket, AGAINST THE GRAIN and eat dipping in BBQ sauce
(You should at least taste for “quality control”)
Let it sit overnight so the fat will hold it together and slice it the next morning as you shot gun tall boys of bud heavy wearing an American flag as a hat, shirt and underwear.
Or may favorite, slice, dress in 5- minute BBQ sauce and let cool, reheat as you need it allowing yourself to have it nice and easy the day enjoying fistfuls delicious local beef, USA chants and of course fire works
Don't have the time for food this good? Join us for one of your Wicked Local Pop-Up Dinners featuring the fresh local ingredients used to created a seasonal 3 course dinner from scratch. Our next event is July 12, or visit our request a quote page to bring our chef to you.
As always we appreciate any feedback, suggestion or recipes you'd like to see so please email us at TBDFoods@gmail.com. We Would love you hear from you