Tag Archives: Barbecue

Corn Salad with a Spicy Twist

2 Jul

With the 4th of July just 2 days away, I needed to try something new, I always love the standards like coleslaw and potato salad but like to add something different each year. As I was scrolling my Instagram I came across a beautiful photo of a corn salad with avocado posted by Bon Appetit Magazine and knew I had to try it! It has a Mexican flair with serrano chile, cilantro and lime juice…delicious! Corn Salad with Hot Honey Lime Dressing for the win!

Now, the recipe calls for grilling the corn but I wasn’t going to start the grill for 4 ears of corn (we only have a charcoal grill) so I pan roasted mine in the cast iron skillet, just as good as grilled.

Also, you may not want it to be too hot, spicy that is; I used a mildly hot yellow pepper from my garden instead of the serrano chile. It’s really up to your personal taste and what you think your friends and family like…you can always add more heat but you can’t take it away.

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Ingredients:

4 ears of corn, husked and kernels cut off

2 Tbs unsalted butter

1 1/2 tsp kosher salt, plus more

Freshly ground black pepper

3 Tbs fresh lime juice

2 Tbs honey

1 1/2 Sriracha

1 tsp garlic powder

1 1/2 avocados, cut into bite size pieces

1 serrano chile, thinly sliced

1/2 cup cilantro leaves, finely chopped

Directions:

Heat butter in cast iron skillet over medium heat, add corn kernels. Cook about 10 minutes or so, stirring occasionally. I let mine brown slightly. Remove from heat, let cool.

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While the corn cools, whisk lime juice, honey, Sriracha, garlic and 1 1/2 tsp salt in a large bowl to combine. Add corn, avocados, serrano chile and cilantro to vinaigrette; toss gently. Season with salt and fresh pepper. Cover and refrigerate for at least 2 hours.

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Enjoy! We had it with crab cakes but it would be a great addition to any BBQ.

*To make this dish vegan just cook the corn in vegetable oil.

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Rub-A-Dub-Dub a Brisket in the Oven

14 Jun

A brisket is one more thing I have always wanted to make and I finally did it. I really wanted to do it on the grill but I was making at my brothers house and his grill ran out of propane…ugh. But no worries, I did it in the oven and it was delicious; just the way it should be; tender, lots of flavor and moist. I looked up several ways to make it, from the rub recipes to how to cook it and this is what I came up with.

Brisket in a bag.

Brisket in a bag

Dry Rub

3 Tbs chili powder

1 Tbs sea salt

2 tsp black pepper

2 tsp brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp dried mustard

1 tsp ground cumin

1 tsp dried oregano

1 tsp dried thyme

 

Combine all dry ingredients in a bowl.

I used a 3.5 lb brisket. Wash the brisket and dry with paper towels. Rub the dry ingredients on both sides of the meat. Put the brisket a plastic bag (squeezing out excess air as you seal it). I put mine in the fridge over night, you can do it for less time but I recommend at least 6 hours to let the meat soak in the flavors.

For cooking time plan for about 1 hour and 15 minutes for every pound at 250 degrees. Low and slow.

Take the brisket out of the fridge about 45 minutes before you want to cook it to bring it to room temperature. Pre-heat the oven to 250 degrees, place the brisket fat side up in a shallow baking dish. I planned on cooking mine for 4 hours. Place in the oven and let it do it’s thing.

Now, I watched several BBQ shows on the Food Network and almost all of the award winning BBQ pit masters would wrap the meat in foil the last hour or so of cooking. So, I did that too and I really think that  is what kept it from drying out. After 3 hours I wrapped it in foil and put it back in the oven, let it cook for another hour.

When I took the meat out to wrap it in the foil there was a lot of wonderful juice in the pan, I saved this and put it on side to pour over the meat when it was served.

Perfectly sliced!

Perfectly sliced!

And in true Southern style I served it with macaroni & cheese and coleslaw. It was absolutely delicious and we had brisket sandwiches with the leftovers!

 

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