South Hollow Cooking

Recipes from South Hollow Road

Beef Wellington for NYE 2008 January 2, 2008

Filed under: Beef,Main Courses,New Years Eve — southhollow @ 3:24 am




THE PROCESS:


Browning the meat


Making Madeira truffle gravy


Making the duxelle


Spreading The foi gras and duxelle


Jesse and Emily wrapping the Wellington


The egg wash

 

 

Texas Brisket July 5, 2007

Filed under: BBQ Recipes,Beef,Main Courses — southhollow @ 11:51 pm

Jesse made this amazing brisket. It was peppery and crispy on the outside, and succulent and tender on the inside. That’s Solomon in the background. He’s a sub-standard poodle.

Use a variation on the BBQ Rub for Chicken and Ribs, adding one additional Tablespoon of salt. Score the fat on the top of the brisket with a sharp knife, just deep enough to cut through fat, not all the way to the muscle. Thoroughly cover the meat with the rub, working it into the meat as much as possible. Wrap the rubbed meat tightly in plastic and refrigerate for 24 hours.

Ignite a full chimney full of hardwood charcoal. Soak wood chunks in water. When the coals are ready, 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. As seen here (though this is a pork shoulder):

Drain the woodchunks, and place them on the pile of coals, then quickly cover the grill, positioning the vents opposite the burning coals, so that smoke will be pulled over meat. The grills internal temperature will surge to nearly 400 degrees. The ideal internal grill temperature is 250-300 degrees. Add additional fuel to the fire as necessary, un-soaked wood chunks or charcoal. Try to open the grill as little as possible. After 2-3 hours, remove the brisket, and wrap tightly in alum. foil and return to grill. Cook for another 2-3 hours, the internal temperature of the brisket must reach 210 degrees, in order for all of the connective tissue to be “dissolved”, or cooked to tenderness. Remove brisket, place in a paper grocery bag and fold over loosely, then place on a rimmed baking sheet, and let rest for 1 hour. Slice thinly against the grain, then toss with sauce. Serve on rolls with pickles and coleslaw.

I have been very successful cooking this on a gas grill as well. Use an iron smoke box like this, or you can wrap soaked wood chips in double layer of alum. foil and place near heat source of grill. Gas grill’s make sustaining the low cooking temperature very easy, try and keep the internal temp between 250-300 degrees.

Enjoy!