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.


Beef Wellington for NYE 2008 January 2, 2008

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


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.