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?

Recipe Tuesday...BBQ Texas Style Brisket

I am a Texas gal and you all know that means I like beef and a BBQ in Texas would not be a BBQ without Brisket.  So since Memorial Day is coming soon I thought every Tuesday until then I will shower you with BBQ recipes.

Barbecued Texas-Style Beef Brisket

Recipe courtesy Emeril Lagasse, 2005

Prep Time:

20 min

Inactive Prep Time:

6 hr 20 min

Cook Time:

6 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

• 1 (4-pound) beef brisket, trimmed
• 2 tablespoons dark brown sugar
• 2 tablespoons kosher salt
• 4 tablespoons paprika
• 2 teaspoons granulated garlic powder
• 1 tablespoon granulated onion powder
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• Mesquite wood chips
• Barbecue Sauce, recipe follows

Directions

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer's instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours.

Preheat the oven to 275 degrees F.

Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.

Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:

• 1/2 tablespoon vegetable oil
• 1/4 cup chopped yellow onion
• 1 teaspoon chopped garlic
• 1 cup ketchup
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon fresh squeezed orange juice
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot red pepper sauce

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 2 1/2 cups

source