15 Weeks. 15 Pounds. I Did It My Way.

Posted on January 6, 2017 by AnniesDishList

Fruits, a lot of Chicken Breast, a lot of Avocado, tons of grilled veggies, a frittata here and there, a veggie burger or several

Happy New Year!

Since you asked…maybe you didn’t…maybe you wanted to…maybe only one of you asked…anyway, this is how I lost 15 pounds in the last 15 weeks of 2016.

Note: I’m not a medical professional. AND, this is just what worked for me. You gotta do you.

Note: It wasn’t a pound a week. It was more like…a 1/2 pound the first week, then 1 pound a week for the next six weeks and then 1.5lbs / week…then just 1/2lb / week.

Note: Some weeks it was zero pounds. That’s OK.

Note: I didn’t exercise. I mean, more than normal. I always get in 10k steps per day and do some treadmilling. But besides that – really nothing.

OK, enough of that. Here we go.

Wait. Last warning. It’s really boring. This was the most boring food regimen in the world. I was bored. People I know are bored of it. You’ll be bored.

Breakfast.

FRUIT. Usually just Fruit. Strawberries or Mangos or A Banana or 1/2 a Grapefruit.

Maybe 6 strawberries. Yes, just 6. No scientific reason to the 6 – it’s just that I don’t love strawberries and 6 was all I could take

Oatmeal – 1/4 cup dry, microwaved with 1/2 cup of water and a pinch of salt then drizzled with honey – no photo needed. I don’t love oatmeal – but it fills you up and the quick oats are a 2 minute deal in the microwave.

Scrambled Eggs

Two eggs scrambled with 1 tbsp of butter.
No milk
Shredded sharp cheddar

Or – Liquids. just Liquids.

Pricey Green Juice or a Vega One Protein Shake

The Green Juice is a product of the juice bar at Equinox – spinach, kale, green apples, green grapes, ginger, fennel, cucumber, celery.

To the French Vanilla Vega One shake I added (surprise!) 6 small frozen strawberries – you can get bags of them pretty cheap at Whole Foods – the 365 brand – water and a splash of almond milk, if I had some on hand.

Lunch. Every Day. Every damn day.

Arugula – a healthy handful – I don’t love greens, but I do like Arugula – it’s an angry, bitter green
Diced chicken breast – about 1/2- 1/3 of a breast
Diced Cucumber – about 2 inches – I like the English/seedless cucumbers for I am lazy
Diced Yellow or Orange Pepper – about 1/4 of a pepper – any color would do
Diced Cheddar Cheese – about 1/3 inch of a 2inch x 2 inch brick – I get the organic Whole Foods cheddar because it’s pretty affordable and has a good shelf life
1 TBSP Sunflower Seeds – sometimes raw, unsalted, sometimes roasted, unsalted
1 TBSP Slivered Almonds – Whole Foods 365 brand
1 TBSP Dried Cranberries minced – for sweetness – these are big in the fall and have a 12 month shelf life – so I bought in bulk at Gourmet Garage
1 1/2 TBSP Newman’s Own Lite Italian Dressing

1/2 can of White Meat Tuna in Water with stuff – sometimes Arugula, sliced cherry tomatoes, 1/2 a hard boiled egg, diced cheese, diced cucumber.

Sometimes with 1/2 an Avocado, 1 whole hard boiled egg.

Drizzled with balsamic vinaigrette – again – my go to here is the Whole Foods lite balsamic vinaigrette dressing.

Dinner

Protein Plus Vegetables

Swordfish and Something – Avocado or Edamame or Baked Sweet Potato Fries

Or, Chicken and something

Or an Amy’s California Veggie Burger topped with cheese and a side of baked Japanese purple potato fries – they’re just purple on the outside. But super sweet. Try ’em.

Did I ever go out to eat? You’re wondering. Well, yes I did. I just ordered smarter and ‘on the side’ became my catch phrase. Like these grilled Baja Fish Tacos from Rosa Mexicano – I just had all the sauce on the side and mostly just ate the fish and slaw. Delish.

Did I ever cheat? Well, hells yes – that was the key to my success. Cheat meals. No, I didn’t schedule them – they just happened. Like this – the secret Carbonara Pizza at Nicoletta downtown.

Or these late night Potato Skins at a dive I’d rather not mention – relax, I shared them

Did I ever order in? Yes I did. I just stopped lazy ordering – read – no more eggplant parmesan (OK, maybe I ordered that once) and no more Cheeseburgers..except a few. Mostly, if I ordered in it was sushi…Including Tempura – a little tempura never hurt anyone..

But, for the most part – my meals looked like these:

In no way am I saying that I lost the weight the right way. I just did what worked for me. So Happy 2017. And, remember to always do you.

Rise Up x3! Sweet Braided Easter Bread

Posted on April 4, 2015 by AnniesDishList

Braided Easter Bread

As Easter approaches, many of us ponder our faith. And, since this year Passover and Easter coincide, more of us are taking time to think about what it all means.

I went to a super Catholic university somewhere in the middle. Like a school where students were encouraged to attend any one of the 26, yes 26, masses held between Saturday at 4:30pm and Sunday at 6pm. A university where the Old Testament was studied as a history and taught (at the time) by the sole interpreter of the Dead Sea Scrolls. A school where a gentleman caller might ask you on a date to mass – this was a big deal.

Back then, the student body was pretty homogenous – I think it was something in the neighborhood of 90+% Christian and of that over 80% Catholic. Being surrounded by mostly Catholics and beer, oh and nickel purple passions, led to some more than riveting late night philosophical discussions and revelations about Jesus.

One such late night post purple passions or quarter beers we engaged in the most philosophical of all discussions about God and Jesus. So many questions. We all wondered was Jesus really the son of God? Did he really rise from the dead?

After much discussion, my very wise roommate summed it up perfectly for all of us. She said: I don’t know if Jesus was the son of God or rose from the dead. All I know is that Jesus was a really good guy who said a lot of really good things that lasted a really long time.

Makes sense.

One thing that I am certain will rise – and rise three times – is this sweet, braided Easter bread.

Tiny Apartment Tips:

Clean as you go and reuse your prep bowls – you can temperate your eggs in the same measuring up that you used to measure your flour
Active Yeast and Instant Yeast can be used interchangeably – I know because I Googled it
Set aside enough time as while Jesus took three days to rise, this bread requires 90 minutes to rise and then 45 minutes to rise again

Sweet Braided Easter Bread (serves a whole bunch of people of any faith)

Ingredients:

2/3 Cups Whole Milk – since I don’t drink milk, I keep little Stop and Shop single serve milks on hand – they last forever in your pantry until opened, and then a few days in your fridge
5 TBSPs of Sugar – I use Domino Sugar – always have, always will
1 3/4 TSPs of active dry yeast…but I couldn’t find that – so used Instant Yeast. Also – 1 3/4 TSPs is LESS than 1 packet…so, yes, you have to measure it out
2 Large Eggs at room temperature – you must temperate your eggs
2 1/3 C of Flour– now, the recipe actually called for 2 3/4 Cups…but I screwed up and used less – it was all fine – there was math, but an Easter Miracle made everything OK
1 TSP Kosher Salt – because we welcome all religions – The Morton Salt is good and less expensive than those designer Kosher brands…
1/2 C = 1 Stick unsalted butter softened and sliced…I only had salted butter so I just used less Kosher Salt
Some melted butter

that’s all you need for an Easter miracle – I didn’t even realize that the Yeast package was using my photo of perfectly braided bread

1. In a small sauce pan, gently heat the milk over a low flame to 115 degrees – this happened super quick – so watch it. I used a candy thermometer, but any thermometer will do

Gently heated to 115 degrees -I used my candy thermometer to check

2. Pour the heated milk into a 2 Cup measuring cup and stir in 1 TBSP of sugar and add the yeast – check out my awesome tiny Le Creuset rubber prep bowl! Whisk it all together.

Adding Instant Yeast (use like Active Yeast) from little rubber Le Creuset prep bowl

3. Add the eggs one at a time and whisk together

Make sure your eggs are at room temp!

4. Once combined – set aside and wait for the first rise – the yeast will activate and make the mixture all foamy – this takes about 5 – 7 minutes

Rise #1 – foam forms

5. In the mean time – combine the flour, remaining 4 TBSPs of sugar and salt in the bowl of your KitchenAid stand mixer with the bread attachment. This was the debut for my bread attachment!

I’ve never used the bread attachment before. Love my KitchenAid!

6. Pour in the foamy once risen mixture and begin to mix over medium speed

Wet into dry – always

7. Slowly – one pat at a time – add in the butter

I love these Land O’ Lakes 1/2 sticks. Butter must be softened and sliced.

8. Jack up the mixer to medium/high and let the kneading begin – knead on med/high for 5 minutes or until the dough is soft and smooth!

Silky Smooth! Sticky, but silky smooth

9. Transfer the dough into a bowl brushed with melted butter.

Love my little brush

10. Brush the top of the dough with even more butter, cover and set aside for the second rise – about 90 minutes in a warmish place – Dough should double in size – makes me wonder – did Jesus get bigger?

Rise #2 – brushed with butter and covered. Now, wait for it….

11. After the miracle second rise has occurred – Put some flour in a tiny bowl and dip your hands in! The dough is sticky- so flouring your hands will help.

12. Divide the dough into three equal parts. Form each into a long loggish shape and set on a cookie sheet, lined with parchment paper and lightly floured. Now, since I didn’t use enough flour from the get go – I was more generous with the flour here.

Ready to braid

13. Pinch one end of each log together and braid away!

Braided and Ready for rise #3

14. Cover the beautifully braided dough with Saran Wrap and set aside for the third and final rise – Wait 45 minutes

Risen, butter brushed and Ready to Bake

15. Preheat the oven to 375 degrees

16. Remove the Saran Wrap from the bread and brush it with butter before placing in the oven

17. Bake for 20 – 25 minutes or until the internal temperature of the loaf is 190 degrees.

18. Slice and Eat!

Braided Easter Bread

This tasty bread takes some time but is well worth it. And, while I’m no artist – I think the braiding is impressive. I mean it’s no miracle – but, this Easter weekend it did rise three times.

I’m still not sure what I believe (sorry Mom). But, when I question what it all means I always revert to the wise albeit boozy words I heard so long ago – No matter how you slice it, Jesus was a really good guy, who said a lot of really good things that lasted a really long time. Much longer than this sweet Easter bread will last, indeed.

Soup-Er Bowl: White Bean, Sausage and Cauliflower Soup

Posted on January 29, 2014 by AnniesDishList

Soup-Er Superbowl Soup

Super Bowl Sunday is just around the corner. If I read the Roman Numerals correctly, it’s Super Bowl 48..Not 49-er. And while, we, as New Yorkers, lament that our (or Jersey’s depending upon how you look at it) hometown team won’t be playing, we rejoice in the fact that at least one Manning will be there….Hopefully leading the Broncos to victory.

And, let’s be honest, we’re just happy it’s not the Patriots.

superbowl soup dinner recipe budweiser horses

Boozy Budweiser Clydesdales – not Colts

I know it’s almost Super Bowl Sunday because I saw the Budweiser Clydesdale horses outside of my apartment the other day. That’s right, a team of boozy Broncos led by some Cowboy towing a ton of beer. Right here on 67th St. Only in New York, Kids.

And, then there are all of the cooking tips on TV. Seem that no one eats like a Saint on SBS. Most chow down more like Cardinals – twice their weight in one day – and view Super Bowl Sunday as an excellent opportunity to consume 8million tons of guacamole – always seemed odd to me. Maybe those Texans started this tradition of guac. Americans pride themselves on creating 7-layer dips in the shapes of football stadiums, wrapping billions of cocktail weenies in crescent dough and consuming copious amounts of …beer.

I, on the other hand, prefer to provide my guests with Giant Soup-er Super Bowl soups. Last year, I made the Soup-Er simple Taco Soup…..this year, I’ll be mesmerizing Manning fans with a not as simple, but equally delicious, White Bean, Cauliflower, Chicken Sausage Soup. A soup that may even entice my Seahawk friends Jet-ing in from the west.

Tiny Apartment Tips:

If you don’t have a hand held blender – get one. They don’t take up a lot of space, aren’t that expensive, come in pretty colors (mine is pink) are dishwasher safe and make an easy job of pureeing your soup.
Timing is everything – since you’re having people over, clean as you go – you don’t have counter space for all of those dirty pots & pans anyway and your kitchen probably doubles as your bar, coat rack, convening space for friends and Titans of Industry.
If you don’t have a Viking range, no worries, yours will be just fine.

Soup-Er Super Bowl Soup (serves 6)

Ingredients:

Super Sausage from Somewhere Upstate – Well East of Buffalo, home of the Bills

4 Chicken-Cheddar-Spinach Sausage links Sliced – mine were from Oscar’s Smoke House upstate – because Rachael Ray says so…PS, they ship to NYC
2 Cans White Northern or Cannolini beans – the big white ones not the Redskin-ed ones – rinsed
2 Cups Cut Cauliflower – don’t be an over Packer – just 2 loose cups will do
1 Medium Yellow Onion Diced
½ Small Shallot diced
2 Cups of fresh spinach leaves
1 Bay leaf
Leaves from 2 sprigs of fresh Thyme – ok, mine are frozen – not in the refrig-e-Raider, but in the freezer
4 Cups of Good Chicken Stock – like you’d ever use ‘bad’ chicken stock?
1 Cup of Water
EVOO
Salt and Pepper

Directions:

1. Preheat oven to 425 degrees
2. Spread the cauliflower on a lined baking sheet (Reynolds Wrap pan-lining paper is my fave), sprinkle with EVOO and salt and gently mix

Cauliflower Ready to Roast

3. Put Cauliflower in to oven and roast for :30mins

Brown(s) Food Is Good Food

4. Meanwhile…..In a large stock pot – Le Creuset, s’il vous plait – over medium heat, sauté the diced onion and shallot in about 2 tbsp of EVOO until well softened and sorta translucent – about :10 mins

soup onion shallot super bowl sunday dinner

The onion makes it onion-y the shallot makes it sweet…and it’s pretty

5. Toss in a Bay Leaf for flavoring….

Bay Leaf for seasoning

6. Add 4 Cups of Chicken Stock and 1 Cup of water

7. Add in the roasted cauliflower and the Thyme leaves

Stirring in roasted cauliflower goodness

8. BTB / RTS – bring to boil, return to simmer….but, you knew what I meant

9. Simmer for :25 minutes until the cauliflower is well softened. Keep an Eagle’s eye on your simmer – it’s an art, simmering.

While that’s simmering….

9. In a frying pan over medium/high heat, add 1 tbsp of EVOO and sauté the sausage slices until browned.

Chicken Sausage with Cheddar and Spinach – Oscar’s Smoke House NY

10. Remove the sausage and set aside

Browned and Beautiful

——————————WAIT—————————————

ABOUT :10mins – read a book, call your mom, watch an episode of ‘That’s So Raven(s)’, whatever….

11. In the sausage-y pan, add the spinach and wilt – :04 mins ish

Wonderfully Wilted Spinach

12. Remove the sautéed spinach and set aside

13. Back to the large stock pot….After :25 minutes Turn off heat on Stock Pot…….Remove the bay leaf

14. Stir in 1 15oz can of White Beans and simmer another :05 minutes

Simmering Simmering Simmering

15. Add pepper to taste – about 4-5 turns of a mill

16. Puree mixture with pretty pink hand held blender until smooth – you may have to chase the chunks of cauliflower…Like a Lion, Panther or a Bengal Tiger might chase down its prey.

Pretty Pink Pureeing – chasing chunks of Cauliflower

dinner soup recipe cauliflower spinach sausag

Smooth, Sleek and Silky…Like a Jaguar

17. Stir in 1 Cup of Cannolini / Northern White beans and the cooked sausage and the spinach. I like a soup that eats like a meal…so, I add no more stock… you do what you want, you know what I’m doing…If your guests are hungry as Bears, Ram in another can of beans to make it more stew-ish. You can also stir in some cream, don’t need to, but can – whatever you want. You’re the Chief Chef here.

Do you have to add spinach? No, but it’s pretty and delish

Gindo's Spice of Life fresh and spicy pepper sauce

That’s Hot!

18. Have some spice-loving Buccaneers coming over? You can, at this point, stir in a few dashes of Gindo’s Fresh and Spicy Spice of Life…for an extra point or an onside kick!

19. Heat Through

20. Serve warm (just in a simple soup bowl, no need for the formality of fine china on gilded Chargers).

Add some yummy, crusty bread – I paid just $1.19 for a baguette at Fairway today! At that price, I felt like a Steeler of breads!

The Spinach Swims in the Soup like a Graceful Pod of Dolphins

So….the Giants didn’t make it to the big game. It’s fine. Truth be told, I’m more in to the commercials anyway…And the cooking. And, with this chicken sausage, white bean and cauliflower soup – it’s sure to be a Soup-er Super Bowl Sunday!

Go Peyton!

PS – Maybe you’d rather watch reruns of Falcon(s) Crest instead of the Big Game. Listen, if you need to be entertained, find the 32 NFL teams mentioned in this post.

Ending the Curse of the Turanos: Tuscan Grilled Chicken

Posted on November 1, 2013 by AnniesDishList

Better to offer a chicken to Italians…Never send a fish

My people are Italian….like Sicilian Italian Our people take vendetta seriously – did you see The Godfather? Family feuds are way more intense than Hatfield-McCoy.

Because we are innately aware of our peoples’ tendency toward revenge, my brothers and I grew up in fear of the Turano family. See, in the 1930s our great uncles – Gasper aka ‘Cap’ and Vincent married sisters – not just any sisters, Turano sisters. Uncle Cap, the eldest, led the way – the oldest must marry first in traditional Italian families. Vincent, the second son, followed shortly thereafter with his own Turano bride.

Sal and Grandma – not a Turano. and my brother, no Turano blood.

It would have naturally followed that my grandfather, Salvatore – the youngest – would then choose one of the two remaining Turano sisters as his wife…and both families urged him to do so. Sal, as he was known, would, however, buck this trend and spurn the Turano girls. He instead married his high school girlfriend, my grandmother.

Ever since Sal made the choice to disregard tradition, the Turanos looked at us funny. Funny, like with evil, spell-casting glares, slanty eyes and stuff. We felt their hatred and sensed that they were cursing us behind closed doors. We blamed mysterious happenings throughout our lives on the Turanos…a bike went missing, a pet passed away, the car ran out of gas…must be the effing Turanos.

But, now, 80 years since Sal’s jilting of the Turano sisters…It’s time to bury the hatchet and end our fear of the effing Turanos. So, I offer the descendants of Cap and Vincent, (some of whom are kind enough to read this blog) an olive branch….a feast from a neutral region of Italy…Tuscan Grilled Chicken.

Tuscan Grilled Chicken (serves 8)

Tiny apartment tips:

You could do this in your apt…just use a much smaller (3lb ish) chicken
Open windows and doors to vent during grilling as the chicken should and will smoke up
Yes, the butcher at Food Emporium, Whole Foods etc WILL de-backbone the chicken for you. Just ask.
Plan ahead…chicken needs to marinate for at least 4 hours, though I’d recommend marinating overnight

Ingredients

Always mise en place. Always.

2 4-5lb whole chickens
2/3 Cups Olive Oil – you can order DiGiovanna Olive Oil online – that’d really get the Turanos mad….
Lemon Zest from 4 lemons
2/3 Cups freshly squeezed lemon juice
2 TBSP minced garlic = about 5ish cloves
2 TBSP minced rosemary leaves
Kosher Salt
Pepper

1. Ask the butcher to remove the backbone from the chickens and flatten them. We actually bought Perdue wrapped chickens and took them to the butcher who gladly helped us out. Put the flattened birds into baking dishes.

2. Sprinkle the chickens with salt on both sides – don’t be shy here, the salt will help crisp up the skin

3. In a medium bowl, mix together the olive oil, lemon zest, lemon juice, garlic, rosemary and 3 tsp of pepper

Green-y, Lemon-y, Garlic-y marinade

4. Pour the marinade over both sides of the chickens

Marinating

5. Cover the chickens with plastic wrap and refrigerate for at least 4 hours

6. Preheat the oven to 350 degrees

Guest-Chefing and a Wolf Oven – bonus

7. Heat a gas grill to low heat

8. Remove the marinated chickens from the fridge and temperate for at least :15 mins

9. Spray the grill with non-stick spray

10. Place the chickens on the grill breast-side up

Breast side up…lefty is a little slanty

11. Weight down the chickens with a heavy pan or baking dish to ensure that the entire surface of the bird is in contact with grill

weighted down flattened chicken on grill

We weighted lefty with a baking dish. Righty was weighted down with a cast iron skillet

12. Cook for :20minutes – leave the lid of the grill open as it’s a smoky deal

13. Flip the bird (not at the Turanos) – literally and re-weight down so that the entire breast-side is in contact with the grill surface

Our two little guys flipped

the flipping is hard

14. Cook for another :20 minutes

15. Transfer the browned birds to a baking dish and bake in the oven for :15 more minutes to ensure bird is wholly cooked.

16. Remove the birds from the oven, transfer to a cutting board, cover in tin foil and let rest for :15 mins before slicing

17. Slice and serve

Sliced and ready

I hope that enough time has passed to heal the relationship between us and the effing Turanos. And I hope they see this chicken as the olive branch they may have been waiting for.

That said….when eerie things happen, I still have a thought in the back of my head, that it just could be the curse of the effing Turanos.

Great Guestification: Smoked Brisket with Dad Salt(tm)

Posted on September 27, 2013 by AnniesDishList

But Dad, It’s Smoky!

There’s a way old Steve Martin bit about teaching kids to talk wrong. The skit takes place in a classroom filled with young children. One child raises his hand and when called on asks; ‘May I please go to the bathroom?’. The teacher, a bewildered look on his face, says ‘I’m sorry?’ The student replies: ‘Sorry, can I moo-moo dog face to the banana patch?’ And, he is sent on his way to the bathroom.

As kids, we used ‘moo moo dog face to the banana patch’ all the time when we wanted to be excused from the dinner table or elsewhere. We all thought making up words or speaking wrong was a great idea. My brother took his own spin on Steve Martin’s craft and teaches his own kids wrong words…To be fair, he just elongates words, sometimes creating verbs out of nouns or adverbs out of …doesn’t matter. Just know that this happens and now his people (son and daughter) are also doing it.

Dad Salt

My brother is also an inventor of sorts….and created a magical new mix of spices called ‘Dad Salt’. Don’t ask me what’s in it, cuz it’s like a secret… just know that you should put the stuff on everything. Still working on marketing and margins, but soon to be available everywhere.

I was recently with them all – GUESTIFICATING at their home in Cincinnati. And, we made a giant Smoked Beef Brisket as people in Cincinnati are wont to do. As the brisket was my brother’s creation, I have tried to channel his spirit in CRAFTIFYING this post.

Tiny apartment tips:

Be a good GUESTIFIER – to ensure future invites
Find GUESTIFICATION locations with outdoor grills
Don’t try this in your tiny apartment
LMK if you are interested in purchasing ‘Dad Salt’

Giant Smoked Brisket (serves an army….of 8)

NOTE: This is a two day process. A commitment to meat. COMMITIFY yourself.

Ingredients:

Meats En Place

1 Giant 12lb Beef Brisket – we got ours at Costco, the land of giant meats
2 Cups Apple Juice
1 14oz Can of Beef Broth
2 TBSP of minced garlic – I never use the jar stuff, but a guest really shouldn’t say such things
1 TBSP EVOO
Loads of DAD SALT(tm)
NOTE: If you haven’t yet ordered or received your Dad Salt, you can create your own poor imitation by mixing together – sea salt, bacon salt, garlic powder, paprika, ground pepper, onion powder
A meat injector
2 cans of Darkish beer or ale – we used 1 can of Boddington’s and 1 can of Guinness
Applewood chips for the grill
Buns
Store bought sweet bbq sauce

1. HEATIFICATION of the Injecting Agent: Heat 1 Cup of the Apple Juice and 1/2 of the can of beef broth with the garlic and olive oil over low heat in a sauce pan

Injecting agent heating on STOVIFIER

2. Once the flavors have come together and the mix is FRAGRANTIFIED – about :05 mins…let the mixture cool slightly

3. TRIMMITIZING: Pat dry the giant brisket and trim off most of but not all of the excess fat. The fat lends flavor and moisture to the meat…so leave about 25% of it on the giant beef

beef brisket trimmed dinner grill smoking

Giant knives scare me. Note some fat remains.

4. RUBIFICATION: Rub Dad Salt(tm) generously all over the giant meat

Rubbified with Generous Amount of Dad Salt

5. INJECTIFICATION: Fill the meat injector with the garlic, broth, apple juice mixture and inject liberally all over the meat

meat injector dinner smoked brisket grill

Injectifying Juice – messy job, so yes, do this in a large roasting pan lined with foil – those are my brother’s man hands, btw.

6. Cover the INJECTIFIED, RUBIFIED meat and refrigerate overnight

THE NEXT DAY……

7. RE-RUBIFYING: Remove the meat from the fridge and rub AGAIN liberally with Dad Salt

8. SMOKIFIER; Early, like way early in the morning, prepare the grill with very low indirect heat.

9. Prepare a large drip pan with 2 cans of beer (a darker beer is better here) and a 1/2 cup of Apple Juice AND the fat trimmings from the brisket and place it on the low rack of the grill

BEERIFYING – step 1 to SMOKIFIER prep

beef brisket recipe grilling smoking meats

Setting up the Smokifier – note coals are contained by large pieces of hickory that have been soaked for over an hour

10. SMOKIFICATION: Replace the second rack and put the Brisket over the side with the beer/juice/fat pan. On the other side, place several applewood chips that have been soaked for at least an hour in water in a smoker box

Let the Smoking Begin

11. Cover the grill and let meat smoke forever….Like 8 hours

12. FOILIZING: After 8 hours, remove the brisket from the smoker, put in a large roasting dish lined with foil….And, then seal the meat in foil.

FOILIZED – Ready to be ovenized

13. OVENIZATION: put the giant meat into a 250 degree oven for an additional 2 hours

14. REJUICIFICATION: Remove the meat and let it rest for :20 – :30 minutes

15. SLICERIZING: Serve warm by the slice

Slicerizing the meats. Note fab smoke ring

We served the tender, smoky slices atop potato buns with some cole slaw and sweet bbq sauce.

I’m not sure it’s a great idea to TEACHIFY kids to speak wrong….But, I will say that now that the kids are older and able to make up their own words…it’s fun to watch. Plus, I’m sure it helps keep their creative juices flowing.

Listen, when in Rome, right? Being with my Cincy peeps is always a great GUESTIFICATION.

PS – LMK if you want to know more about Dad’s Salt(TM)

AnniesDishList

A passion for cooking supersedes the size of the kitchen.

Tag Archives: recipe

15 Weeks. 15 Pounds. I Did It My Way.

Rise Up x3! Sweet Braided Easter Bread

Soup-Er Bowl: White Bean, Sausage and Cauliflower Soup

Ending the Curse of the Turanos: Tuscan Grilled Chicken

Great Guestification: Smoked Brisket with Dad Salt(tm)

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: