South Hollow Cooking

Recipes from South Hollow Road

Mark Bittman’s “Barbecued” Brisket October 7, 2018

Filed under: BBQ Recipes,Beef,Main Courses,Uncategorized — southhollow @ 11:42 pm

Today we didn’t have time to sit around and smoke a brisket all day – we were too busy apple picking. If you want to run around in nature and still have a brisket that’s tender AF – look no further.

One change: instead of just searing on the grill at the end, we smoked ours on a charcoal grill for an hour as we skimmed and reduced our sides. Sides included roasted potatoes, green beans, and sautéed spinach.

Because we make this recipe so often, we had leftover gravy from last time to use as a starter for this gravy.

Thank you, Mark Bittman!

Time: About 3 hours

1. Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.

2. Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.

3. Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.

4. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.

Yield: 8 or more servings.


BBQ Rub for Chicken and Ribs May 24, 2008

Filed under: BBQ Recipes — chefstress @ 8:46 pm


4 Tablespoon Paprika
2 Tablespoon Kosher Salt
2 Tablespoon Chili Powder
2 Tablespoon Dried Cumin Powder
2 Tablespoon Dark Brown Sugar
1 Tablespoon Dried Oregano
1 Tablespoon Fresh Ground Black Pepper
2 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper

mix ingredients in a container with a lid, shake to blend thoroughly.

This is a variation of the Rub for BBQ from the Cook’s Illustrated Ribs and Chops book.


Pulled Pork (summer 08 project) May 19, 2008

Filed under: BBQ Recipes,Main Courses,Pork — chefstress @ 8:41 pm

This summer’s project for Chef Stress is pulled pork.

My cut of meat, a boneless shoulder, arrived via Fed Ex on Thursday night.

The first step was to make the rub

Completely cover all surface area of the meat with your spice rub.

The wrap tightly in plastic wrap and refrigerate over night.

You’re gonna need about 2 hours per pound to cook this pig, so wake up EARLY… Start a chimney full of charcoal (this is was in the rain at 3PM, the rain wasn’t a problem, but starting a 7 pound shoulder at 3PM certainly was.) Remove your meat fromm the refrigerator, unwrap and allow to come to room temperature, about an hour usually. The temperature in the cooking chamber can be reduced significantly by a large cut of meat fresh out of the fridge.

Once the coals are all burning hot in the chimney, bank them against one wall of the kettle/grill.

Put the brisket on a sheet of alum. foil fat side up, on the cool side of the grill, with a flap of foil folding over the meat, to act as a shield. This is also when I added some applewood. It was about 3:40 pm.

The initial temperature inside the grill was 400 degrees, much higher than the 200 to 250 degrees most recipes call for. I was worried. It was also almost 4 o’clock, so I had no idea what time we were going to eat, but by then I was planning for about 6 hours cooking, so I figured that we’d eat at 10 pm.

The internal temperature I was shooting for was 180. By 9 PM I’d hit 160, unfortunately by 10 PM it was still 160. At that point I removed the shoulder from the grill, wrapped it in alum. foil and put it in a pre-heated 350 oven. By 11 or so, the internal temp had reached 180, finally. I immediately began to pull the shoulder, without waiting for the desired 1 hour resting time. First I tore it into big chunks.

Then tore those down into smaller bits.

As it cooled I was able to get it shredded, and then tossed it with a vinegar based BBQ sauce.

Here’s what it looked on the plate with Emily’s homemade coleslaw,

homemade pickles, a toasted bun and a glass of Mother’s Milk.

Dinner was at midnight. Everyone was happy, but it was late. Given such a late starting time, in the future I would cut the meat in half. Obviously starting much earlier will be my goal next time. I’m planning on making pulled pork two more times in June, so I’ll have more news soon.

Chef Stress


Smoked Turkey Breast December 27, 2007

Filed under: BBQ Recipes,Main Courses,Poultry,xmas — southhollow @ 2:03 pm
     This is a variation on a the whole smoked Turkey, based on a recipe from Cooks Illustrated.


     Turkey and brine

  • 2 cups salt
  • 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tail piece discardedSpice rub
  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon whole allspice
  • 2 teaspoons mustard seed
  • 1/2 teaspoon whole cloves
  • 3 tablespoons sweet paprika
  • 2 tablespoons ground ginger
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cayenne
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons vegetable oil

  1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 35 degrees) 4 to 6 hours.
  2. Meanwhile, toast coriander, cumin, allspice, mustard, and cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind mixture to fine powder in dedicated coffee grinder, spice grinder, or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, cardamom, cinnamon, and nutmeg; cover with plastic wrap, and set aside.
  3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1 tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected on baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil-spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back; and ends of drumsticks together. Set turkey on wire rack, set wire rack on baking sheet and refrigerate, uncovered, 6 to 24 hours.
  4. Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Meanwhile, place 3 cups mesquite or hickory wood chips in center of 18-inch square heavy-duty aluminum foil; fold in sides to make a packet, then turn packet over and use fork to tear about 6 large holes in packet. Empty coals into grill and pile to one half of grill, creating a triple layer of briquettes. Place wood chip packet on coals, position grill grate over coals, and open bottom vents halfway. Spray V-rack with nonstick cooking spray and set turkey breast-side down on V-rack; set V-rack with turkey over cool side of grill. Open grill lid vent halfway and cover, positioning vent over turkey; grill-roast 1 hour.
  5. Remove grill lid. Working quickly and using potholders, transfer V-rack with turkey to rimmed baking sheet. Remove grill grate; using tongs, move wood chip packet aside and add 12 new briquettes to coals. Replace wood chip packet and grill grate. Using large wads paper toweling, rotate turkey breast-side up and return V-rack with turkey to grill so that leg and wing that were facing coals are now facing away. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 1 to 1 1/4 hours longer. Remove turkey from grill, let rest 20 to 30 minutes; carve and serve.

FOR BREAST ONLY: Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 160 degrees F. When Breast reaches temperature, remove from grill, wrap inn foil and then place wrapped breast in a paper bag and let rest for at least 1 hour.

Toasting the seeds for the rub.

Rub turkey with spice rub. Let stand for at least 1 hour.

Or wrap and refrigerate up to 24 hours.

The breast after it came out of the cooking chamber,
before wrapping in foil to rest.

Pulled Chicken and Ribs September 9, 2007

Filed under: BBQ Recipes — southhollow @ 2:46 pm

What better use for BBQ sauce than chicken and Ribs. This was 4th of July. Six pounds chicken thighs and 5 racks of spare ribs (roughly 10 pounds). This fed about 12 people. Served with Emily’s coleslaw, pickles and white bread. Sarah’s pizza was the appetizer. The chicken was gone immediately, I barely got one sandwich, next summer I’ll double the chicken. It would have been impossible to cook all this with out the vertical rib rack that held all 5 racks of ribs.



Simply Amazing Coleslaw! September 7, 2007

Filed under: BBQ Recipes,labor day weekend special,vegetarian — southhollow @ 12:44 am

Emily and her amazing slaw

This recipe couldn’t be more simple and it turns out amazing every time. The coleslaw is great on its own as a side dish but is also amazing stuffed into a pulled pork sandwich with pickles on a hamburger bun.

This recipe makes enough for about 20 people, but coleslaw makes great leftovers and is even better the second day. It is hard to make less if you want to include both green and red cabbage and don’t want to waste any cabbage. Alternatively you can make one color coleslaw. Just use only one head of cabbage and halve the rest of the ingredients.


1 head green cabbage, shredded
1 head red red cabbage, shredded
6 large carrots, grated
4 or 5 shallots, finely chopped
2 cups mayonnaise (I prefer Hellman’s)
1 cup cider vinegar
2 tbsp honey
2 tbsp poppy seeds
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1/2 tsp salt


1. In a large bowl or stock pot combine cabbage, carrots, and shallots and toss to combine.

2. In a separate bowl combine all the dressing ingredients and stir to combine.

3. Pour dressing over cabbage mixture and toss to combine.

4. Transfer dressed cabbage mixture to a serving bowl.

5. cover with plastic wrap and refrigerate until ready to serve and at least one hour prior to serving.


Chicken and Rib BBQ Sauce September 3, 2007

Filed under: BBQ Recipes,Canning,labor day weekend special,vegetarian — southhollow @ 8:37 pm

2007 is the second annual canning of the Chicken and Rib Sauce. Last year’s batch was called Uncle Jesse’s Yankee BBQ Sauce:

bbq sauce label

This year we’ll have to find another name. The recipe is adapted from Cooks Illustrated basic BBQ sauce. The following is for one batch, we quadrupled it, yielding enough sauce for eleven full 12 oz. jars, plus enough for dinner of brisket that night.

1 28 oz can whole peeled tomatoes
1 8 oz can tomato sauce
1 medium onion, chopped
1/4 cp. packed dark brown sugar
2 tblsp dark molasses
2 tblsp sweet paprika
2 tblsp ground cumin
2 tblsp chili powder
salt and pepper to taste
1 tsp liquid smoke

1) Saute onion with 1 tblsp vegetable oil, until onions are soft and golden.

2) Add remaining ingredients, stir and bring to boil. Reduce heat and simmer with cover off to reduce.

3) Puree

4) enjoy on your favorite slow smoked chicken, ribs, and even brisket!

2007 BBQ sauce