Recipe Thread

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.

Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.

Click to expand...

Piobaire said:

This thread is for posting recipes you would like to share and also for requesting recipes from members.
Given all the brisket that was cooked last week, and that I plan to smoke a brisket next weekend and then in the beginning of November for a tailgate, I would first like to share the recipe I use for smoking brisket.
Hope people enjoy this recipe.

Click to expand...

edinatlanta said:

You never said size of brisket, FYI.
I have some that I will post shortly. I've noticed most of my stuff lately I'll make something once and then just kind of use it as a base, all other ingredients are to what I want. life is much better this way.

Click to expand...

mgm9128 said:

Matt. Turnip recipe. Per favore.

Click to expand...

iammatt said:

Cut turnips into 8mm or so thick rounds. Cook in butter for a little while, then add 1t honey. Stir in and add OJ to cover. Continue adding as the juice reduces to a syrup. By the end you probably want to use about 2 cups. Remove the turnips and sprinkle them with diced rosemary, ginger brunoise and candied orange peel.

Click to expand...

iammatt said:

Cut turnips into 8mm or so thick rounds. Cook in butter for a little while, then add 1t honey. Stir in and add OJ to cover. Continue adding as the juice reduces to a syrup. By the end you probably want to use about 2 cups. Remove the turnips and sprinkle them with diced rosemary, ginger brunoise and candied orange peel.

Click to expand...

mgm9128 said:

Any good recipes for black cod, other than with miso?

Click to expand...

Manton said:

I can't take credit for this but holy crap is it good.Get some fresh basil and blanch it in boiling salted water. Once it's totally wilted, shock it in ice water. Then put it in a blender with some fish stock if you have it or if not some clam juice, which nearly any store will have. Blend on high. Remove to a small pan and hold warm on low.Mince equal parts ginger, chives and shallot. Mix and set aside.Season fish with S&P and cook in a pan with oil. Remove fish to rest, add some butter to the pan and quickly saute the shallot/ginger/chive mix.To plate, spread a small circle of the sauce, place the fish on that, and spread the aromatic mixture on top.

Click to expand...