Recipe Tuesday...

So I know I haven't been posting many recipes lately, I just haven't felt them but since Memorial weekend is coming up I thought I would do just that.


If you are going picnic style, it wouldn't be proper without Fried Chicken

Buttermilk Fried Chicken

Courtesy Art Smith for Food Network Magazine

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

30 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil, for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Photograph by Mark Peterson

My Hubs likes to smoke Brisket, he uses Cherry wood and Cherry cola for the liquid and it turns out delish.  Here is a recipe from the King of BBQ Bobby Flay

Smoked BBQ Brisket

Recipe courtesy Bobby Flay

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

5 hr 0 min

Level:

Easy

Serves:

10 to 12 servings

Ingredients

• 1/2 cup ancho chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 2 teaspoons cayenne
• 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
• Dark Beer Mop, recipe follows

Directions

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:

• 1 large red onion
• 4 cloves garlic
• 2 serrano chiles, chopped
• 4 bottles of dark beer
• 1/4 cup dark brown sugar
• 2 bay leaves
• Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

What are your favorite sides to go with your picnic or Barbecue?