They all sound delicious, we don't have much on Saturday, that started when i started seeing my friend in the afternoon.
Brisket is not a "prime" cut, and can be tough of improperly cooked. I had never encountered it until we moved to Texas, where it is the preferred cut for barbecue. I have three different recipes for brisket, but each calls for molasses. Including liquid smoke has never occurred to me. I think I'll try that next time. Chicken and vegetable soup sounds awfully good. If the weather doesn't improve, that's what's on the menu for tomorrow!
I'll take you up on that recipe,Melody. . This is definitely our "Year - of - Mexican - Inspired - Food "
Dirt smoked meat is something that really adds great flavor and tenderizes meat. I never thought about using liquid smoke , molasses or Chinese chili.. interesting. Now your recipe started the taste buds up wanting corned beef sandwich for dinner.. catch ya later …off to the kitchen..
@marlingardener I found this Don't stifle the fire — The number one cause of dirty smoke is lack of oxygen. Stifling the fire by partially closing off the smoker exhaust or the intakes on the firebox will cause the wood to smolder. Smoldering wood might hold a steady smoker temperature for hours, but it also bathes the meat in dirty smoke.
Oh that came out totally wrong,, sorry.. Dirt is short for Dirtmechanic a member I addressed to is lazy short cut .. Dirt.. Certainly didn’t mean to add dirt to the smoker or be disrespectful. hope that clears up my mess..
Pacnorwest, it wasn't your mess at all. If my mind were quicker, I would have realized to whom you were referring!
I burn wood a lot because it is free. I wrap the meat in pink paper or foil until the wood gases are gone and a cooking fire has emerged. I like the paper because it holds out the gases and nasty resins while speeding the process along because who has forever? Plus, and this is the biggie, the paper will not build pressure like tight foil and steam or pressure cook the meat.
Spinach pie tonight. (Spinach, feta, dill, caramalized onion, garlic, egg and milk - like a Frittata.) ( I had to taste and make sure it wasn't poison).
Okay Melody, I'm going to try your version of a frittata. It looks so good I had to restrain myself from licking the picture you posted! Tonight we are having baked ham, sweet potato and apple slices, and crescent rolls. Probably either a Zinfandel or a Merlot to round off the meal.
