howieb

I came by way of the fraud forum, so I read all about the boat... I am glad I missed that one

A pot roast, but a smoky, spicy one! (not your mother's pot roast)

I made this last week, and it was *fabulous*. Outdoors: Smoke the brisket, but only for a few hours to pick up the smoky flavor. I used two small flats totally about 6 pounds, but there's enough sauce in the recipe to support a packer cut, however since much of the recipe is in the pot, the leaner flats work very well. I think the sauce could easily support 10 pounds of meat. If it's really cold and nasty where you live, I'm sure you can skip the smoking step and do the whole thing indoors. Just put some rub on the brisket and sear at high heat, then do the other stuff in the same pan. Indoors: 3 onions, thinly sliced 1 bulb's worth of garlic cloves, sliced 1 1/2 to 2 inches ginger, minced A bunch of shitake mushrooms, sliced 1 jalapeno (or more) seeded and chopped 1/4 - 1/2 cup of your favorite rub (to dump in the sauce, 1/4 cup if it is a really salty rub) 2 large cans (I think 32 oz?) chopped tomatoes 2 750ml or 1 1.5 liter bottle of red wine 2 tablespoons canola or olive oil Saute the onions, garlic and ginger. When the onions are translucent, add the mushrooms and peppers. When these are nicely sauteed (?), add the rub, turn up the heat and add the wine slowly, bringing to a boil. Add the tomato sauce and bring to almost a boil. Taste for heat... after cooking I added some "rooster" sauce, and that was really nice. I think next time I might use more heat up front. Put the brisket and sauce into an oven safe heavy pot or casserole, and make sure the brisket is covered in sauce. Into the oven for about 6 hours at 250-275. Remove the brisket, slice, and return the the sauce for another hour or more at 275-300. We served this on top of some Israeli couscous, and that was nice. I think it would also work well with potatoes. Don't ask me about the rub... I made it a while ago and I don't have the measurements. I believe it included salt, brown sugar, paprika, cumin, tumeric, garlic and chipotle. It was originally done for pork, but then I added more sugar to use for salmon. BTW, the wine was some cheap (I think) wine that my in-laws left with us... Reunite Lambrusco. I'm sure almost any inexpensive barely drinkable red wine would do. Enjoy!

This was inspired by the North Carolina "gold" sauce I've had at a local barbecue joint in MA called Blue Ribbon Barbecue (but I haven't been there in a long time because I make my own now ) I have no idea how it compares to their sauce, but it incorporates the spicy and sweet components I remember. I use the Chipotle Mustard from here: (I can't post the link because I'm new, but a search for Silver Spring Mustard will find it) I buy it by the case since we use so much of it. I haven't found it for less at retail. 1 container of mustard Same amount of white vinegar (use the mustard container to get the rest of the yummy mustard and measure), sometimes more About 1/4 cup of Worcestershire sauce, I think 1 tsp or more Tabasco to taste As much as 1 mustard container of maple syrup (I usually add this at the end to taste and consistency, and actually never use the container to measure) Makes between 3 cups and a quart, depending on how much vinegar and maple syrup you use. My family really loves this sauce. The mustard containers are clear and good quality, so I usually save them to use as dispensers as well. Sorry for the loose measurements, but I never measure.

I was wondering why the K forum seemed kinda dead lately. Then I got the PM and finally found my way here. Glad to see some familiar names. I have a K-7 a couple of years old. Enjoying it immensely, though still recovering from a stuck damper. I'll have some work to do in the spring. Dennis, I'm happy to find that you're advancing the state of the art for ceramic cookers. Howie