Posts Tagged ‘Goodness on a plate’

Smoked BBQ Brisket Eggs Benedict

In my never-ending search of satisfying recipes for leftover BBQ I haven’t much discussed what I do at breakfast time.  I don’t eat breakfast during the week. Its only on the weekends that I personally sit down to nosh before noon.  Many times I will put together a quiche, a fritatta or some egg scramble to use up leftovers.  So with coffee (ok multiples of coffees) in hand this morning I made something near and dear to my heart Eggs Benedict.  I had no lemons, no english muffins, no ham or sausage to crumble. I did however have fresh limes, a whole lot of frozen brisket and whole wheat bread.  I made a New Years resolution to try to use what is on hand in my pantry and fridges much more than going out to the store to pick up things I already have reasonable substitutes for. …

Smoked BBQ Brisket Eggs Benedict

  • 4 slices Whole wheat bread toasted
  • 4 large eggs poached
  • 1 cup shredded bbq brisket (preferably from the deckle/point)
  • 4 large egg yolks
  • 8-10 tbsp butter
  • 2 tbsp lime juice

White Pepper to taste

In a medium sized bowl over simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4-5 minutes. Remove from heat.

Whisk in butter, a tablespoon at a time, until thickened; whisk in lime juice, and add white pepper to taste. Keep warm over hot water.

Assemble

Warm the brisket up in the microwave or oven until hot. Add 1/4 cup to each piece of toast.

Add a poached egg to each brisket layered toast.

Time for the hollandaise.

Here is a tip that has has saved my sauce many times: If for some reason your hollandaise looks curdled it means your sauce has broken. Don’t panic.. you can usually rescue it by adding a tablespoon of boiling hot water at a time then whisking vigorously until it returns to its sauce state.

Also you may have noticed this recipe does not call for any salt or cayenne pepper or any other spices (smoked paprika etc). Very simple reason- we heavily season our briskets before they are smoked. I have not found that any additional seasonings or spiced have been needed other than a touch of pepper. Yumminess coming up…………

Thats it. Well then of course you have to do the dishes. Ugh.

Diva Q Slow Smoked Turkey Salad

Sunday. Hot as heck. I wanted something smoked but nothing heavy.  Took freezer inventory and found a HUGE boneless turkey breast.

Thawed the turkey breast and gave it a quick brine for a couple of hours.  Rinsed it off and generously sprinkled it with Plowboys Yardbird Rub.  Off to the Traeger at 225F till the breast read 160F. Glazed it with Smoking Stampede Beer & Chipotle BBQ Sauce.

Grilled some corn sprinkled with lime zest & chipotle, as well as some lovely onions and tomatoes I had purchased from our local farmers market yesterday.

Also raided our pantry for some black beans and a few other ingredients.

Super simple and super filling this salad was a wonderful meal for all of us.

Start with shredded lettuce:

Add a medley of black beans, grilled corn, tomatoes, red pepper, yellow pepper, grilled onions, fresh chives, salt & pepper.

Top with slices of tomatoes and smoked turkey with a little extra BBQ sauce

Drizzle on a little salad dressing we had creamy poppyseed in the fridge it worked well with the BBQ sauce.

Yummy for the kids and the adults.

Mothers Day Feast Bison Tri Tip Grilled Corn & Artichokes

Mothers day.. 2010

image via Metblogs

My husband got up this morning and made me some lovely pancakes for breakfast. The children brought me beautiful handmade cards and lovingly made presents from school. I had a nice leisurely morning playing with the kids and writing recipes. I think Mothers Day is such an overrated day. I think everyday should be Mothers & Fathers day. However I will use this day each year to get the house cleaned. I admit it I am shallow like that. Any opportunity to get the house cleaned works for me.

So while the hubby and the kids were cleaning I was playing on the grills. Now in my world a day of playing with the kids and playing with the grills rocks.

My menu for todays meal has been planned since this past Monday. I received an AWESOME present from the food editor of the Toronto Star Jennifer Bain. She also is known as the Saucy lady. I had not seen here for years though we corresponded back and forth. It was fun to grill up some items for her to be featured in a couple of articles in the Toronto Star’s food section. Jennifer brought me a present she knew I would appreciate.

Her husband is a bison rancher in Alberta. I was thrilled to see her digging out packages of meat from her bag. A gorgeous tri-tip and some other cuts to be used at a later date. I knew in an instant what I would be making for Mother’s day. I love tri-tip. Love it. I do not have it often enough. To get a bison tri-tip was really special. I can’t wait to get together again. She is a walking encyclopedia of food knowledge and funny as hell.

For those of you not familiar with Tri-tip Whitetrash BBQ had the following article and image on Santa Maria Tri Tip:

My tri-tip started its journey today in a marinade of dried rosemary, minced garlic, canola oil, and red onions.

While the tri-tip was getting happy I moved on to the side dishes. Artichokes are another one of those items that I do not eat often enough. They are labour intensive but so worth it. I started out with quite a lot of artichokes.

Then I got to trimming them with some scissors to take out the tough sharp outer leaves. I used a large knife to cut off the ends just above the choke.

They are so pretty.

I needed to trim a little faster these were browning up quickly.

Cutting them in half and using a melon baller is the easiest way i have found to clean them out quickly.

I also like eating the stem. I used a paring knife to trim out the harder outer layer.

One of the most important steps is placing the trimmed artichokes in some acidulated water. Thats a fancy schmancy way of saying some water that has some lemon juice in it. So glad I am finally putting those college degrees to use. Basically if you skip this step you will end up with very gray blotchy looking artichokes. It won’t affect the taste but they will look like crap on a plate.

After soaking them in the acidulated water for half an hour I drained them off and placed them in one of my large stock pots filled with fresh water. I boiled them in salted water for approx 1/2 hour till they were just started to tenderize. Now you can skip this step but you better be prepared to stand beside your charcoal grill for a good hour or so while they get tender. Since they are not a rib I am ok with boiling.

While they were getting their happy bath I moved on to the last side dish – corn. I love corn. If given a choice between corn or potatoes corn for me wins out every time. I remember once when I was a kid I got my a$$ seriously reprimanded for eating corn raw right in the field of the farmer that lived near us. Not only did I get the displeasure of my parents bestowed upon me for stealing our neighbours corn I had to go work for the farmer and make up for it. Sheesh I mean really to an 11 year old kid was the farmer really going to miss a couple of ears??? I still think brat (baby brother) ratted me out for that one.

Ok so getting back to the corn. I keep it simple flavorful and fresh. I peel back the husks and I remove the silks and I go right to the grill with it. I don’t season it at all until it comes off. I really find if you use a good charcoal like Basques a lot of the flavor is imparted by the charcoal itself.

When it came off I simply sprinkled chipotle powder, lime zest, salt and pepper on it with a tiny bit of butter. (please note this is the truth the Paula Deen in me didn’t come out today y’all!)At the last minute I always squeeze lime juice on as well.

As the corn was finishing it was time to get the artichokes on the grill to get a bit of char on them. It was quite windy in my backyard today.
**Ahem – note to husband a Q bana may be in my near future. Just saying its something to think about.

Please note this picture should also be proof that I do on occasion wear something other than black. Bright orange neon capris at home are perfectly acceptable grilling clothing.

While all this veggie madness was going on (see Peta I do eat veggies….) on went the tri-tip on the new Traeger 300. I am really loving this grill. Awesome color on everything and great taste too.

Today I employed the reverse sear method. It worked well again. Here is another reference to reverse sear as well.
I held it at 225F for approx 1/2 hour then I finished it at 450F. I took it to medium rare. That way everyone in our house is happy. rested it for 15 minuted lightly tented.

I sliced the tri-tip fairly thinly and served up the corn and the artichokes with a curry aioli (curry powder, good quality mayo, s&p, lemon juice, a wee bit of garlic powder, and a few pinches of turmeric).
Dinner as a family is always great and we try to eat together as much as we can. We are coming up to soccer season in our house this week. That means 3-4 times a week (for the next 12 weeks) we are either at a soccer game or at a soccer practice. I am going to cherish this dinner with family. Let me tell you it was goodness on a plate. #GOAP It was a wonderful meal for mothers day.

For all you Mom’s out there you rock. Happy Mother’s Day to you all.

Bacon Weave Smoked Meatloaf with Old Cheddar

I was inspired today from The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage.

I also had a pound of bacon in the freezer and some ground beef I found as well. I have done a few weaves of bacon before. On a few dessert recipes as well. This worked out extremely well.

Ingredients:

3 lbs ground chuck

1 lb bacon (to wrap)

4 scallions finely chopped

1 teaspoon finely minced garlic

3 tablespoons BBQ Sauce

2 tablespoons Sisters Secret Fragrant Chili’s

1/2 lb good aged old cheddar

Bread crumbs to bind.

I mixed together all of the ingredients and added just enough bread crumbs to bind it together.

Then using a loaf pan as my mold I placed plastic wrap in the cavity. On a cutting board I made my bacon weave. I had 3 slices left over from the pound.Then I just inverted the cutting board over the loaf pad and let the bacon drape in.


After this step it is simply filling in half the ground chuck mixture, placing the cheese with the center, and covering with the rest of the ground chuck mixture.

Once this step is accomplished just adjust the bacon slices to cover. I used the remaining 3 slices of bacon to ensure I had full coverage on the bottom.


This needs to chill in the fridge for a couple of hours.

When your loaf is chilled remove from the mold. I placed mine on my frogmat. Just to make my life easier.

My Traeger grill was set at medium high heat. (300F) I used apple pellets.

I took it to 160F internal temperature.


Ok I admit I tried to wait. Really I did. My impatience got the best of me and I cut into it. OOey gooey cheese came out. I should have waited at least 15 minutes.
It still made for a great dinner.

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