BACON-BARBECUED BRISKET FLAT
Packer brisket is what you order at a barbecue restaurant. The brisket flat (the leaner, flatter of the two muscles that comprise a whole brisket) is what you're more likely to find at the supermarket. Lacking the generous marbling of a packer, the flat tends to toughen and dry out during a long slow cook on your grill or smoker. But two simple techniques deliver a moist, tender brisket flat every time. The first is to cook the flat in a foil pan to shield the lean meat from the heat. The second is to drape the brisket flat with a layer of bacon, which renders its fat during cooking, basting the meat and keeping it moist. Then there's the bonus: You get to eat barbecued bacon along with your brisket.
Provided by Steven Raichlen
Categories barbecues, meat, project, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the brisket in a 9-by-13-inch disposable aluminum foil drip pan and generously season the top, bottom and sides of the brisket with salt, pepper and, if you like your brisket spicy, red-pepper flakes. Set the brisket with the lean side up. (The lean side is the flatter, less fatty side.)
- Light your grill, smoker or cooker (such as a Big Green Egg) and heat it to 250 degrees. If using a kettle grill, start with less charcoal than you would for grilling a steak: A third to a half chimney starter will do it. If using a smoker, place a large heat-proof bowl of water in the smoke chamber. (This is optional, but it creates a humid environment that will keep your brisket moist and help the smoke adhere to the meat.) Add wood as specified by the manufacturer to generate smoke. If using a kamado-style cooker, set up a top-down burn: Load the fire box with lump charcoal, interspersing it with wood chunks or chips. Light 3 or 4 coals on top in the center; gradually, they'll burn down, igniting the coals and wood beneath them.)
- Transfer the brisket in its pan to the smoker and smoke for 1 hour.
- Using tongs, flip the brisket so the fat side is on top. Neatly drape the top of the brisket with half the bacon slices. Cook the brisket until the bacon is deeply browned, about 3 hours. Refuel your cooker as necessary, adding wood as needed to generate a steady stream of smoke. Remove the browned bacon slices (and feel free to snack on them as a reward for your patience). Shingle the remaining uncooked bacon slices over the top of the brisket, overlapping them slightly.
- Continue cooking the brisket until the bacon and top of the brisket are deeply browned and the internal temperature registers 200 to 205 degrees on an instant-read thermometer, another 3 to 4 hours. There should be a nice pool of bacon and brisket fat in the bottom of the pan. Refuel your cooker as needed.
- You can eat the brisket immediately, but it will be moister and more tender if you let it rest in the drip pan, covered with foil, in an insulated cooler for 1 hour.
- To serve, transfer the brisket to a cutting board. Cut across the grain into 1/4-inch slices, or as thickly or thinly as you desire, slicing the bacon along with it (or serving it on the side). Spoon any juices from the cutting board over the brisket, along with any pan drippings, to taste. Form sandwiches with bread or serve it on the side. Here, too, barbecue sauce is optional, but if you serve it, try the meat by itself first to appreciate the interplay of smoke and spice.
BACON, MUSHROOM, AND OYSTER STUFFING
I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.
Provided by rhondarella
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
- Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
- Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
- Bake in preheated oven until golden brown on top, about 30 minutes.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 11.1 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 5.3 g, Sodium 758 mg, Sugar 3 g
COLONIAL BACON-AND-OYSTER-STUFFED BRISKET
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.
- With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.
- Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.
- Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.
- Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 714 milligrams, Sugar 0 grams, TransFat 0 grams
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
HERBED OYSTER STUFFING
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Categories Herb Shellfish Side Bake Thanksgiving Stuffing/Dressing Bacon Oyster Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
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