Slow Cooker Barbecue Beef Brisket

I always thought that making great BBQ beef brisket required alot of time, effort, and patience. With busy schedules, many people just don't have that kind of time or energy after getting home from a long day of work.  Well this recipe is the answer!  You can apply the rub to the beef brisket the night before and refrigerate.  In the morning, just place the brisket in a slow cooker with a few other ingredients.  By the time you arrive home, there will be a big slab of BBQ greatness waiting for you.  Enjoy!

Recommended Equipment:
slow cooker

3 pound beef brisket
1 1/2 cups of your favorite rub.  I used this Basic BBQ Rub
2 tbsp Worcestershire sauce
1 cup beef stock
1 tspn liquid smoke

  1. Apply the rub to the brisket.  Wrap the brisket in aluminum foil and refrigerate overnight.
  2. Add the Worcestershire sauce, the beef stock, and the liquid smoke to the slow cooker.  Remove the brisket from the aluminum foil and place it in the slow cooker.  Try to keep as much of the rub on the brisket as possible.
  3. Place the lid on the slow cooker and cook on low for 8 to 9 hours, until fork tender.
  4. Preheat oven to 350 degrees Fahrenheit. 
  5. Remove the brisket from the slow cooker and place on a baking sheet.  Pour 3 tablespoons of the mixture left in the slow cooker over the brisket.
  6. Place brisket in the oven and bake for 30 minutes to add a nice bark to the brisket.
  7. Remove from the oven and serve with Carolina Style BBQ sauce.
 United States   North Carolina   [ print this recipe for Slow Cooker BBQ Brisket ]

Basic BBQ Rub

This is a basic, all-purpose BBQ rub that will treat any cuts of beef or piggy right.  If you really like BBQ, you may want to buy as many of these ingredients wholesale - it will save you alot of money over the long run!

1/2 cup sugar
1/4 cup paprika
1/8 cup garlic powder
1/8 cup kosher salt
1/8 cup onion salt
1/8 cup celery salt
1/8 cup black pepper
1/8 cup chili powder
1/2 tspn dry mustard
1/4 tspn cayenne pepper

  1. Mix all of the ingredients together until well combined.
  2. Store in an air-tight container for up to 6 months.
 United States    Texas  [ print this recipe for Basic BBQ Rub ]

North Carolina BBQ Sauce

If you like North Carolina style (vinegar-based) BBQ sauce, you will love this simple recipe.  I usually
 use Open Pit BBQ Sauce as the base because it is inexpensive, easy to find, and tastes great.  Feel free
 to substitute your favorite store bought sauce to add your personal touch to this recipe.  

2 cups apple cider vinegar
1 (12oz.) bottles prepared barbecue sauce, such as Head Country Original BBQ Sauce.
1/2 Cup firmly packed dark brown sugar
1/8 cup granulated sugar
1 tbsp sea salt
1 tbsp Worcestershire sauce
1/2 tbsp crushed red pepper flakes
1/2 tspn celery salt
1/2 tspn dry mustard
1/2 tspn black pepper

  1. Combine all the ingredients in a large pot over medium-high heat.  Stir until well combined and bring to a boil.
  2. Reduce the heat to low and simmer for 15 minutes until all the sugars and salts have dissolved.   Remove the pot from the heat and let cool.
  3. Store in a Mason jar or other air-tight container in the refrigerator for up to 3 weeks.
United States  North Carolina   [ print this recipe for North Carolina BBQ Sauce ]

Collard Greens Au Gratin

This year we decided to try to grow some collard greens in our backyard garden.  Despite the unusual amount of rain in June and July, the greens did great!  After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out.  It turned out to be a tasty side dish and versatile as well.  Here is the recipe for Collard Greens Au Gratin.

8 X 12 inch casserole pan

1 tbsp olive oil
1 cup diced bacon (about 1/2 pack)
3/4 cup diced red onion
1 cup diced portobello mushrooms
2 bunches of collard greens, de-veined, cut into chiffonade
4 tbsp unsalted butter
4 tbsp all purpose flour
1 3/4 cups of whole milk
salt & pepper to taste
1/2 cup grated Monterrey jack
1/2 cup grated sharp cheddar
6 oz. can of French fried onions

1.  Butter an 8 X 12 inch casserole pan.
2.  Wash and de-vein the collard greens.  To cut the greens into chiffonade, roll one or two leaves into a cylinder.  Cut across the cylinder make round thin ribbons.  (see below).

3.  Heat the olive oil in a dutch oven or large pot with lid removed over medium heat.  When hot, add the bacon and cook until almost crispy.  Drain off about 75% of the bacon fat.
4.  Add the diced red onion and portobello mushrooms.  Saute until the onion is fully cooked.  Next, add the greens and continue to cook until the greens begin to wilt.  Remove the pot from the heat and pour the greens into the casserole pan.
5.  Preheat the oven to 350 degrees Fahrenheit.
6.  In a sauce pan, heat the butter and flour together over medium heat.  Keep stirring the mixture until it turns the color of peanut butter.  Add the milk.  Once the milk mixture is warm, add the Monterrey jack and cheddar cheese.  Continue stirring until the cheeses melt and combine evenly.
7.  Pour the cheese mixture evenly over the greens.  Top with the French fried onions.  Bake for 30 minutes.  Let cool for 5 minutes then serve.
USA Flag United States  [ print this recipe for Collard Green Au Gratin ]

Restaurant-Grade Buttermilk Pancakes

buttermilk pancakes

If you are looking for an easy-to-make pancake recipe, give this one a try.  These buttermilk pancakes taste identical to the ones that they serve at the Original Pancake House!  The only ingredient that you may not have already stocked in your kitchen is buttermilk.  But have no fear.  You can easily make your own for this recipe by pouring 3 teaspoons of white vinegar into a measuring cup and then adding enough whole milk to make 1 and 1/8 cup.  Let the mixture sit for a couple of minutes and then you have a mixture that tastes just like buttermilk.  Here is the recipe for the pancakes.

Wisconsin maple syrup
1 cup all-purpose flour
1/2 tspn salt
1 tspn baking soda
1 egg
1 1/8 cup buttermilk
2 tbsp butter, melted


  1. Mix dry ingredients in a large mixing bowl.
  2. Mix wet ingredients and then add to the dry mixture.  Mix thoroughly until everything is well combined.
  3. Preheat skillet over medium-high heat.
  4. Pour about 1/4 cup of mixture per pancake onto the hot skillet.  Cook for about a minute on each side.
  5. Top with your favorite syrup.  We used 100% pure Wisconsin Maple Syrup from Marquardt's Tree Farm.
USA Flag United States  [ print this recipe for Restaurant-Grade Buttermilk Pancakes ]

Mint Julep

Drinks of the Triple Crown
It's Derby Day at Churchill Downs and time to imbibe a few of these classic southern libations. Mint Juleps are distinctly American, originating in the Commonwealth of Virgina in the 1700s. Kentucky is where they make the best Mint Juleps, however, featuring the state's indigenous Bourbon whiskey and mint.

Recommended Equipment:
pewter or silver glass or mug

3 to 4 oz. bourbon (I used Maker's Mark)
fresh mint leaves
1 oz. of simple syrup
crushed ice

  1. Pour 1/2 oz. of syrup into glass.
  2. Pour mint leaves into glass and mix with syrup using a wooden spoon.
  3. Rub the entire inside of the glass with the syrup-covered leaves.
  4. Pack the glass over the top with crushed ice.
  5. Pour the remaining 1/2 oz. of syrup over the ice.
  6. Pour in the bourbon.
  7. Garnish with sprig of mint.
  8. Place your bets!!
Related posts:
The Preakness - Black Eyed Susan
The Belmont Stakes - Belmont Breeze

USA Flag United States Kentucky Flag Kentucky

Kentucky Derby Beer Cheese Recipe

This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor

  1. Open a bottle of your favorite beer and let sit for at least 3 hours.
  2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
  3. Turn the food processor on continuously and pour the beer into the food processor.
  4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
  5. Refrigerate for 2 days.
  6. Serve with your favorite vegetables, crackers, and pretzels.
USA flag United States kentucky flag Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]
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