A round of Jalapeno Brisket Poppers for the Pub!
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Penalty Flag!!
grandpaul
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"Dirty" Harry Callaghan said it best: "A man's got to know his limitations".Penalty Flag!!
One of mine is a proper smoker and making my own smoked Brisket. Another is painting motorcycle gas tanks.
Now, don't get me wrong; I have perfected an EXCELLENT pressure cooker Brisket recipe, but an honorable Texan gentleman would never try to feed polite company pressure-cooked brisket. I limit those escapades to family and very close friends who are JUST understanding enough.
grandpaul
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texasSlick
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I smoke my brisket a minimum of 12 hours, using real wood, not charcoal.
Some of the best wood I have used is plum.
Slick
Some of the best wood I have used is plum.
Slick
grandpaul
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"A man's got to know his limitations" -Dirty Harry Callaghan
I buy the best; cooking it is a lot of work that I'm not up to.
texasSlick
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My grandfather was a professional chef ..... big time..... Waldorf Astoria. He always said "Buy only the best ingredients, most people never have, and when they taste, they think it is you"
Slick
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Well, here's the play by play from a Rookie.
First off, I wanted to do these, the wife was very cool to the idea.
This is supposed to be a 'SIMPLE' gathering. Don't worry Baby, I got this.
Saying that, having NEVER have done a Brisket before.
Figured I would start Thursday night. Give me plenty of time to make corrections.
(So unlike me BTW).
I got busy at work... Thursday came and went, now Friday, I'm working late.
I basically gave it up. She's out shopping at Sam's and calls and says, They have a bag of peppers.
Shall I pick them up. Yeh sure, whatever.
Later that evening, after a few cocktails, we discuss what to do about the Brisket.
She suggests to slow Cook it in the Crock with some bullion.
Heresy I know, but whatever, now we can't agree when as she needs the Crock for the Chicken for the Enchiladas she's doing.
I'm over it, off to bed. Get up around 6:30 to a glorious odor. She's been up early cooking the chicken.
She's done, points to the Crock, there it is.... She's off to Pickle Ball.
Coffee in hand, Internet on with GP's poppers up, look down at the dog, she tilts her head as to say, Well, What are going to do??
I have to say the thought of going to one of our local Smoke Houses and buying some 'Proper' brisket never even occured to me.
And I must say, that is an extremely intelligent thing to do.
I also must say the story that unfolds is only being told to show how one can do just about everything WRONG and still be a hero..
Off the our local Stator Bros market, which has a decent butcher shop. I actually try to buy 1 lb of brisket. They only sell it by the cut.
Of course, everyone knows that. They have several smaller cuts, that one, approx 2.25 lbs. I comment to the young man what I'm going to
do, he thinks it's a great idea. I start to walk away and notice behind the glass, Jalapeno poppers, 1.49 ea. So I can buy those and be done,
or double the cost and spend all day on them.
I'm doing them.... BTW, my out was, no one knows I'm doing these, so if the are no good, in the trash they go.
I do know my way around an open flame grill, as we BBQ alot, I have never done a brisket. So here we go on the Slow cooker.
GP says he uses about a 1Lb, so I cut it in half , put in the Crock with some bullion and water. Figure If I mess it up, got another 1lb to screw up also.
Now I decide to actually look up Crock recipes for Brisket, AFTER I started it. I run across one that sounds good, combination of a rub and Sweet Baby Rays, which is our sauce of choice. We have the ingredients and sauce. So out of the cooker comes the cut, drain bullion, do the rub and what the heck, let's do it all.
Place it in the cooker with Ray's and off it goes.
Now to prepare the peppers. This is what she bought.
She liked them becasue they were colorful. OK, We'll run with these..
Now for the bacon. GP did say to get pre cooked bacon, But, I couldn't get past this.
So how much do I get, 1 lb, 2 lbs. GP said to double wrap, oh what the heck, 3 lbs. I like bacon.
Bacon time...
Bacon brings everyone to the kitchen.
Now just wait for the Brisket, but how long.. I let it go 5 1/2 hrs...
I slice off a center section to do a test run of 3.
They are Great, wife agrees.
In go the rest.
Unfortunately, I don't have a picture of them coming out because people were arriving and when they came out,
on to the serving dish to be devoured by all. EVERYONE loved them, I was a Rock Star. Thank you GP!!
A couple of notes. The peppers, I think are a type of Bell pepper, they were not hot and had a little sweet flavor to them.
The Applewood Smoked bacon was off the chart good. The Brisket.... was OK, barely..... some was dry, others were better.
Truthfully, I think the Bacon saved my bacon, so to speak.
30 peppers, I used about 1 1/2lbs of brisket, 2 lbs of bacon and I think a Brick of cheese.
I'll be doing these again. Maybe I'll pick up some proper Brisket on the way home tonight....
THANK YOU GP FOR THE INSPIRATION.....
First off, I wanted to do these, the wife was very cool to the idea.
This is supposed to be a 'SIMPLE' gathering. Don't worry Baby, I got this.
Saying that, having NEVER have done a Brisket before.
Figured I would start Thursday night. Give me plenty of time to make corrections.
(So unlike me BTW).
I got busy at work... Thursday came and went, now Friday, I'm working late.
I basically gave it up. She's out shopping at Sam's and calls and says, They have a bag of peppers.
Shall I pick them up. Yeh sure, whatever.
Later that evening, after a few cocktails, we discuss what to do about the Brisket.
She suggests to slow Cook it in the Crock with some bullion.
Heresy I know, but whatever, now we can't agree when as she needs the Crock for the Chicken for the Enchiladas she's doing.
I'm over it, off to bed. Get up around 6:30 to a glorious odor. She's been up early cooking the chicken.
She's done, points to the Crock, there it is.... She's off to Pickle Ball.
Coffee in hand, Internet on with GP's poppers up, look down at the dog, she tilts her head as to say, Well, What are going to do??
I have to say the thought of going to one of our local Smoke Houses and buying some 'Proper' brisket never even occured to me.
And I must say, that is an extremely intelligent thing to do.
I also must say the story that unfolds is only being told to show how one can do just about everything WRONG and still be a hero..
Off the our local Stator Bros market, which has a decent butcher shop. I actually try to buy 1 lb of brisket. They only sell it by the cut.
Of course, everyone knows that. They have several smaller cuts, that one, approx 2.25 lbs. I comment to the young man what I'm going to
do, he thinks it's a great idea. I start to walk away and notice behind the glass, Jalapeno poppers, 1.49 ea. So I can buy those and be done,
or double the cost and spend all day on them.
I'm doing them.... BTW, my out was, no one knows I'm doing these, so if the are no good, in the trash they go.I do know my way around an open flame grill, as we BBQ alot, I have never done a brisket. So here we go on the Slow cooker.
GP says he uses about a 1Lb, so I cut it in half , put in the Crock with some bullion and water. Figure If I mess it up, got another 1lb to screw up also.
Now I decide to actually look up Crock recipes for Brisket, AFTER I started it. I run across one that sounds good, combination of a rub and Sweet Baby Rays, which is our sauce of choice. We have the ingredients and sauce. So out of the cooker comes the cut, drain bullion, do the rub and what the heck, let's do it all.
Place it in the cooker with Ray's and off it goes.
Now to prepare the peppers. This is what she bought.
She liked them becasue they were colorful. OK, We'll run with these..
Now for the bacon. GP did say to get pre cooked bacon, But, I couldn't get past this.
So how much do I get, 1 lb, 2 lbs. GP said to double wrap, oh what the heck, 3 lbs. I like bacon.
Bacon time...
Bacon brings everyone to the kitchen.Now just wait for the Brisket, but how long.. I let it go 5 1/2 hrs...
I slice off a center section to do a test run of 3.
They are Great, wife agrees.In go the rest.
Unfortunately, I don't have a picture of them coming out because people were arriving and when they came out,
on to the serving dish to be devoured by all. EVERYONE loved them, I was a Rock Star. Thank you GP!!
A couple of notes. The peppers, I think are a type of Bell pepper, they were not hot and had a little sweet flavor to them.
The Applewood Smoked bacon was off the chart good. The Brisket.... was OK, barely..... some was dry, others were better.
Truthfully, I think the Bacon saved my bacon, so to speak.
30 peppers, I used about 1 1/2lbs of brisket, 2 lbs of bacon and I think a Brick of cheese.
I'll be doing these again. Maybe I'll pick up some proper Brisket on the way home tonight....
THANK YOU GP FOR THE INSPIRATION.....
