Friday, October 9, 2015

Super-Douper Easy Brisket

Hello there!  I've been meaning to post about this recipe for a while.  I'm doing this especially for my brother, David, because I told him I would tell him about this.

This is a brisket that I make in the crock pot, and then I shred it up for slider sandwiches.  It's super easy and very good.  And I love that my dinner is cooking while I'm busy working or doing something else. 

We like our sandwiches with a pickle and some sharp cheddar cheese, but just plain is great too.

Brisket (38)-edit

Here's what you will need -
  • Brisket - for these pictures I used a 3lb brisket
  • 1 bottle of your favorite BBQ sauce
  • Salt & Pepper
  • Buns
  • Condiments (pickles, cheese, whatever you like)
I trimmed quite a bit of the fat off of the brisket because it grosses me out.  Then, I put the brisket in at 7:00am, fat side up.  I sprinkled with salt and pepper and put the lid on it.  I set my crock pot to high for a couple of hours and then let it go at the medium setting for the rest of the day.

Brisket (1)

Around 4:00pm that day it was done and looked like this.

Brisket (6)

I pulled the brisket out and set it in a pan to work with it a bit.

Brisket (9)

I scrapped off some more of the fat, see below.

Brisket (13)

Then I sliced the brisket into easily manageable bites.  Since I'm going to shred this, I don't want pieces that are too long.  Cutting the brisket makes this happen.

Brisket (14)

To shred the brisket, just take two forks and pull the meat apart.  It's quite tender and easy to do.  Here's one section done.

Brisket (17)

A couple of more sections done.

Brisket (19)

And finally, all done.  Yum!

Brisket (24)

I skimmed the juices that were left in the crock pot to get any remaining fat out, and then added 1 bottle of BBQ sauce.  I've done this with many different types - so use whatever you know your family likes.  Then I add the brisket back in.

Brisket (25)

Stir in the meat with the juices and cover the crock pot with a lid again.  Let this cook for at least another hour.  It can go much longer if you get distracted and dinner is later than you planned.

Brisket (29)

We like to serve this on mini slider buns (toasted) and my family has found that we love sharp cheddar cheese and a pickle on each sandwich.  It's messy and delicious.  If I have any leftovers, I like to make quesadillas with the meat.  That's fantastic too!

Brisket (38)-edit


Friday, October 2, 2015

Rocky Road Chocolate Cookies!!!

Hello!  Yes, I know it's been a very long time.  Tons of things have happened in the time since my last post, and I'll maybe write about them sometime in another post.  But for now - you MUST try these cookies. 

Rocky DSC_0012

I made these a few days ago and they have stayed soft and chewy - which is my cookie preference.  They aren't too sweet either (which normally I prefer).

Rocky DSC_0004

Here's the goods you need -
  • 1/2 cup butter
  • 1 cup semisweet chocolate chips
  • 1 cup semisweet chocolate chips (I'll explain below)
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup pecans - chopped, or use my lazy method below.
  • 1-2 cups of miniature marshmallows (read below)

My new oven takes FOREVER to preheat, so if yours is like mine - start your oven preheating to 400 degrees F. 

On the stove, melt together the butter and 1 cup of the chocolate chips.  Don't let them burn, just melt everything together.  Set this aside to cool.

Mix together the sugar, melted chocolate/butter combo and then add in the eggs, vanilla and salt.  Blend in the flour, baking powder.  Add in the chocolate chips and 1 cup of the miniature marshmallows.

Because I'm lazy, I took pecan halves and with my KitchenAid mixer on, I added the pecan halves into the batter at this time.  The mixing of the KitchenAid chops up the nuts well enough for me. 

I lined my cookie sheet with parchment paper and the cookies didn't stick at all.  This also makes for an easy clean up, which I love.  Drop the cookies in round balls onto the cookie sheet (I use a cookie scoop). 

From the remaining cup of marshmallows, add several miniature marshmallows to the top of each cookie.  Use your judgement here - I liked the look of 3 on each cookie. 

Bake at 400' for 7 minutes (your oven might take a tad longer - my oven seems to be cooking hot).  I let them cool on the cookie sheet for about a minute and then I move them to a wire rack for longer cooling. 

Rocky DSC_0001

Seriously, these are fantastic.