I am planning a get together for all of our friends here in Florida before we head back to North Carolina the first of April. I would like it to be a pool party. We have a lanai with a pool. It is lovely to look at, but it is always too cold to use while we are here and that is driving me crazy. What is the sense of having a pool if you can’t use it? So I decided to invite people over at the end of the month to gather around the pool on the lanai and have cocktails and a buffet dinner. I do not expect anyone to swim, but at least we can enjoy the ambiance.
So I am testing recipes. This first recipe for chipotle maple barbecued beef brisket is very crowd friendly. There are a few steps involved, but it can all be done ahead of time. I have found that when a recipe has many components, it increases ithe flavor complexity greatly. A large beef brisket is first massaged with a dry rub, placed in a marinade and marinated overnight. Then a barbecue sauce in made with wonderful ingredients like chipotle chilies, maple syrup, apple cider, and crushed tomatoes. The brisket is briefly charred on the grill and then placed in a large iron skillet or casserole with the sauce, marinade and beer and cooked for three hours in the oven. At this point, after it has rested, the beef can be shredded and returned to the sauce. I will do this the day before the party. It will be served in a chafing dish with slider rolls or warmed tortillas on the side. I used pita bread for our meal because it was what I had in the pantry. It will also be accompanied by a delicious sweet potato salsa which I will tell you about in my next post.
CHIPOTLE MAPLE BARBECUE BEEF BRISKET ( recipe from Sarah Foster’s Fresh Every Day)
1 3 1/2 to 4 pound beef brisket, at room temperature
2 tablespoons Quito’s Butt Rub (recipe follows) or store-bought barbecue rub
1/2 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup Chipotle-Maple Barbecue Sauce (recipe follows) or your favorite bottled sauce
1 cup beer
1. Sprinkle the brisket with the butt rub. Stir the brown sugar, Worcestershire sauce, and vinegar together in a shallow dish; pour over the brisket and turn several times to coat the meat evenly. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
2. Preheat the oven to 350 degrees F and prepare a hot fire in a charcoal or gas grill.
3. Remove the brisket from the marinade and place it over the hot coals to sear until the outside is slightly charred, 4 to 6 minutes per side.
4. Place the seared brisket in a large cast-iron or other overnproof skillet or casserole and pour the marinade over it. Stir the one cup of barbecue sauce and the beer together and pour over the brisket. Turn to coat the brisket evenly on all sides.
5. Cover the skillet with aluminum foil or a lid and roast the brisket for 3 to 3 1/2 hours or until it pulls apart easily with a fork. Remove brisket from sauce, let it rest covered with foil for 15 minutes and then shred with a fork. Return it to the sauce. It can be served now or cooled and refrigerated for future use. Reheat gently over a low heat or warm in the oven.
QUITO’S BUTT RUB
Sarah explains that Quito is a barbecue aficionado from Tennessee who has won many contests on the barbecue circuit.
Makes about 1/2 cup
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
Combine the paprika, black pepper, salt, garlic powder, chili powder, brown sugar, and cayenne in a small jar or an airtight container and shake to mix. This spice rub will keep in a cool dry place for up to 6 months.
CHIPOTLE MAPLE BARBECUE SAUCE
1 28 ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cupWorcerstershire sauce
1/2 cup apple cider
Juice of 2 lemons
4 cloves of garlic, minced
2 tablespoons Colman’s dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and pepper in a heavy bottomed saucepan and stir to mix. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer for 30 to 35 minutes, until the sauce is thick and reduced by about one quarter. This sauce will keep refrigerated in an airtight container, for up to 2 weeks.