Cover the roast with rub and stick it in a large ziplock with a 1/4 cup of worchestershire sauce and refidgerate over night. I cook it till its medium, about 5 hours at 240 degrees. I also use a foil pan, with half a bottle of beer added with the roast to cook in so I can have extra juices to make a jus. Turning the meat every hour. I slice it up to have for lunch meat instead of spending money at the deli counter. Reheat the juices with a bit of white white and garlic puree to make an awesome sandwich dip. If your looking for another type of beef to smoke besides Brisket try a blade roast, it can take the extra cooking time and the meat does well with long, slow cooking.
CHILLI LIME ROASTED CORN SALSA
YIELDS: 4 CUPS
- Grill or Roast the corn on an open flame until blistered and has charred marks at various places.
- Remove the kernels from corn and set aside to cool down. In meantime, slice and chop onion, tomato, peppers, and cilantro, add to a large bowl. Mix in corn kernels, lime juice, red wine vinegar. Season with salt and pepper as per taste.
- Chill salsa in refrigerator for few hours. This will also marry the flavor of lime, and chilies into corn. Serve at room temperature or chilled with chips of your choice.
SWEET CORN RELISH
Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes. You can easily double this recipe.
YIELD: Makes 3-4 pints
- Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
- Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
- Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.å If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.
- Serve with hot dogs, in tacos, or with pork.
- In a large cast-iron skillet over medium heat, roast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.
- Transfer the chiles to a deep saucepan and pour the stock or water over them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.
- Working in batches, puree the chiles with their soaking liquid.
- In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic, and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.
- Place all the ingredients except the eggs and eggshells into a heavy, deep-bottomed stockpot.
- Bring to a boil, reduce heat, and simmer on low heat for 1 hour, skimming the surface of any scum, which has accumulated.
- Remove from the heat.
- Line a colander with fresh cheesecloth or a clean linen kitchen towel and strain the bouillon into a clean stockpot.
At this point, you can stop, but if you wish to clarify the stock, proceed as follows:
- Replace the stockpot onto moderate heat and bring to a simmer.
- Whisk the egg whites together with one cup of the hot stock and then pour the mixture into the stockpot.
- Add the crushed eggshells and stir for four minutes.
- Reduce heat and slide the stockpot to the left so that only the left third of the pot covers the burner and let simmer for ten minutes. As the egg whites cook, the cloudy matter of the stock adheres to them.
- Rotate the stockpot around to allow the other side of the pot to cover the burner and let simmer ten minutes. Do the same to the top and bottom of the pot, taking care that the stock does not boil over.
- Remove the pot from the heat. Line a fine sieve with cheesecloth or a clean linen dishcloth over a tall stockpot.
- Ladle the stock and egg mixture carefully through the sieve, taking care that the bottom of the sieve does not touch the clarified stock.
- First, whisk the milk and sour cream together and put back in the refrigerator. Then whisk together all of the dry ingredients and lemon zest. Next, holding onto the wrapper, grate the butter on the larger holes of a box grater.
- Add the grated butter to the dry ingredients and toss with your fingers until totally coated. (You don't want to overhandle the butter or it will become too soft.) Next, add the milk/sour cream mixture and fold it in with a spatula until just combined.
- Transfer the dough to a well-floured surface and dust the top of the dough with a little more flour. Knead the dough 6-8 times until it just holds together in a rough ball. Add flour, if needed, to prevent sticking.
- Roll the dough into a square, approx. 12"x12".
- Fold into thirds.
- Lift the short ends and fold into thirds again, forming a 4" square. Place on a flour-dusted plate and put in the freezer for 5 minutes.
- Now, take the dough out of the freezer and roll it into a 12" square again. Sprinkle the mulberries over the dough and press down, gently, to secure.
- Loosen the dough from the surface and roll it into a tight log.
- With the seam on the bottom, press the log into a 12"x4" rectangle.
- With a floured knife, cut the dough into 4 equal rectangles, then each rectangle into 2 triangles.
- Place the triangles on a parchment-lined sheet, brush with the melted butter, and sprinkle with sugar. Bake at 425 degrees until the tops and bottoms are golden brown, about 18-24 minutes.
- Cool the scones on a rack for 10 minutes. Meanwhile, whisk together the glaze ingredients.
- Spoon the glaze over the scones, let set for a few minutes, and serve.
- Preheat your oven to 375 degrees Fahrenheit. Use a few drops of olive oil to grease up a 12-cup muffin tin. Jarez Sez: “You can also use those little paper liners in your muffin tin, but I’ve seen people eat the muffin without removin’ the liner, so I just suggest you leave that shit out and go with olive oil.”
- Combine the butter, milk, and egg in a small bowl and beat it lightly. In a larger bowl, pour in your flour, salt, baking powder, and sugar and gently mix it. Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture. Pour in your milk mixture and stir it all up together.
- Fill up the muffin cups with your batter, then place in the oven and bake for 25 to 30 minutes.
- Let them cool down for 10 minutes, then remove from the pan and serve these bad boys up.