Friday, June 8, 2012

Not to be Corny, but...

Happy Friday All!! If you had a chance to try the dirtcake, I hope it was enjoyable.  Last evening, I spent some quality time with extended family over a few drinks and a hot grill.  We dined on the patio being such a pleasant night and all.  We noshed on peppered flat irons, filets, and ribeyes. The ribeyes were  marinated in rice wine, worchestershire, sherry, seasoned rice vinegar and chili powder.  They were about 2 inches thick and cooked to medium.  They were awesome!!  Hotdogs and kielbasa as well as a few burgers joined the party as well.  I steamed some potatoes and tossed them with garlic and herb seasoning and olive oil.  I also threw in a couple of pats of butter for dexterity.  They got rave reviews around the board!! I also took a quick boxed pasta salad and added loads of fresh veggies.  I tossed in celery, red and yellow mini peppers and carrots.  I also spiked this kicked up pasta salad with some amazing, sharp cheddar cheese and briny capers.  We had a blast!! Good family, good music and great food are not easily matched and the memories and stories told are priceless.
      All of the meats on the grill were fairly quick cooking as compared to the life of a round of charcoal, so I did a two-for.  My sister had Terry  brought by a 4 lb. corned beef brisket for me to "do something with" and I obliged.  I created a super easy and flavor packed dry rub and applied it.  I then let the brisket sit at room temperature for an hour and put it on the hottest part of the grill.  I let it sear nicely and smoke for the duration of the evening., about 4 hours.  At evening's close, I tightly wrapped the brisket in foil and refrigerated it.  This morning, I pulled it out and baked it in a cast iron skillet with a little water  at 325*F for about 3  hours.
     I prepared an Asian slaw recipe I came up with several days ago to embellish the tender, moist slices of smoky goodness with a trace amount of flavor filled fat along each edge.  I reinforced store bought BBQ sauce with some rice wine and vinegar to tie the flavors all together.  With a BBQ sauce painted bun and a hearty helping of the supple beef, the slaw was right at home nestled atop the steaming mountain yet to be conquered.  I have to say this is my best BBQ feat yet.  But wait, there's more to come. We must be patient grasshopper!!:)

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