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Recipe Thread

post #1 of 456
Thread Starter 
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.
Quote:
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.

Hope people enjoy this recipe.
post #2 of 456
Quote:
Originally Posted by Piobaire View Post

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.

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.
post #3 of 456
Thread Starter 
Quote:
Originally Posted by edinatlanta View Post

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.

Figure 10-12# is your base size and adjust the amount of marinade and cook time up or down accordingly.
post #4 of 456
This thread is a good idea. fing02[1].gif
post #5 of 456
Matt. Turnip recipe. Per favore.
post #6 of 456
Quote:
Originally Posted by mgm9128 View Post

Matt. Turnip recipe. Per favore.

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.
post #7 of 456
Quote:
Originally Posted by iammatt View Post

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.

Much obliged. This sounds great. Any ginger recipes you post I will use. A favorite flavor, but I only use it so often.
I will post the Moroccan chicken recipe people were asking me for when I get home.
post #8 of 456
Quote:
Originally Posted by iammatt View Post

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.

Thank you.
post #9 of 456
I like my chilled carrot soup recipe, but I don't really cook by measurements, so forgive me if this is hard to replicate well.

Peel two medium carrots and small dice them. Peel a "thumb" of ginger and small dice this. Boil the carrots and ginger in boiling water until very soft. Strain, but reserve the flavored water. Blend until smooth, adding as much of the boiling water as you need to get it to the consistency you like (I prefer it relatively thick). I also think adding a half cup or so of orange juice helps brighten it up a bit. Season with salt and a tiny bit of white pepper while blending, then transfer to a container and allow it to cool. After it's cooled, check for seasoning again, as cold foods need more seasoning. Garnish with creme fraiche with cilantro in it. Delish. Also works very well with turmeric, if you're a fan of that.
post #10 of 456
Thread Starter 
K, sounds like an easy and tasty recipe.
post #11 of 456
You think chicken stock would improve the flavor at all or would it be overpowered by the primary ingredients?
post #12 of 456
If it was a light chicken stock, maybe. Or a carrot-heavy veg stock would probably be better.
post #13 of 456
Any good recipes for black cod, other than with miso?
post #14 of 456
Quote:
Originally Posted by mgm9128 View Post

Any good recipes for black cod, other than with miso?
Quote:
Originally Posted by Manton View Post

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.

I usually do this to black cod.
post #15 of 456
Interesting. I wouldn't have thought of pairing basil with black cod.
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