Smoked Brisket

Smoked Brisket

12 INGREDIENTS
MAKES 12 SERVINGS
APPROXIMATELY 12 HOURS (1 HR PER POUND OF BRISKET)

Ingredients:

 

1 whole Brisket

6 cups post oak wood chips

2 Tbsp. ground coffee

2 Tbsp. kosher salt

2 Tbsp. brown sugar

4 tsp. paprika

4 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground cumin

2 tsp. oregano

2 tsp. coarse ground black pepper

Preparation:

INDIRECT SMOKING

1. Season Brisket generously with seasoning mixture.

2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

6. Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

7. Remove brisket from smoker and allow to rest. (Minimum 3o minutes)

 

 

WATER SMOKING

1. Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

2. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

3. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

4. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

5. Place water pan under brisket grate. One gallon of water will last 2-3 hours.

6. Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

7. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

8. Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

 

 

INDIRECT GRILLING:

1. Soak wood chips in water at least one hour.  Drain and set aside.

2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

3. Prepare grill for indirect grilling.  Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

4. Place brisket in a small roasting pan, place pan on grill rack on unheated side.  Close lid; cook for 6 hours or until internal temperature registers 190°F.  Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill.  Let stand, covered, 30 minutes.

5. Unwrap brisket, reserving juices; trim and discard fat.  Using a large strainer, drain drippings into a bowl reserving liquid.  Skim any fat from the top of the liquid.  Serve with reserved liquid.

NUTRITION INFORMATION

Nutrition information per serving: Calories 290; Total fat 22g (Sat. fat 9g; Trans fat 0g); Cholest. 75 mg; Sodium 690mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 21g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)


Smoked Brisket
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Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.

Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.

 

CAL/SERV: 275          YIELDS: servings             PREP TIME: hours mins             TOTAL TIME: hour mins

 
 

Ingredients:

2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar

Kosher salt and pepper

1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Mixed green salad, for serving

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Directions:

  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.

Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber

 
 

Soy-Glazed Meatloaf
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Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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Sugar & Spice Halloween and Fall Cookies

Sugar & Spice Halloween and Fall Cookies

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There’s a bit of a nip in the air, even here in Hawaii it’s been rainy and gloomy.  And Starbuck’s has added my seasonal favorites like Pumpkin Spice Latte!  This can only mean Fall is here!

This time of year I get a yen for spice cookies, nothing smells better than oven fresh cookies.  It fills the house with those delicious fall aromas like cinnamon and ginger.  And since this year’s Halloween will probably be very different from Halloweens past cookie baking is one of the activities we’ve added to our yearly festivities.  I mean Halloween parties (or parties of any type involving multiple people from different households) is out of the question and for our family and friends Trick or Treating is a no go too.  Instead we’ve been making Halloween crafts, watching Halloween movies, and reading Halloween books.  And now we’ll also be baking and decorating Halloween cookies.

These Sugar & Spice cookies are yummy without the icing.  They’re great for all the Fall occasions including Halloween and Thanksgiving.  That’s right one recipe different styles!

 

 

 

 

 

You can even use the same cookie cutter, well at least the pumpkin shape!  And the same icing colors!

These cookies are so easy to bake and they are so yummy!  To make them pretty I used royal cookie icing in 2 different consistencies, piping and flooding.  I also saved some cookies and icing so the kids can decorate them next when they’re in the mood!

This cookie recipe makes a dough that is great for rolled and cut cookies without having to refrigerate it before cutting!  Here’s the recipe for the cookie icing, the cookie recipe is below.  Enjoy!

Royal Cookie Icing

Ingredients:

4 Tbs. Meringue Powder

1/2 Cup Water at room temp

7 Cups Powdered Sugar

2 Tsp Vanilla extract or other flavor

2 Tbs Shortening

2 Tbs Corn Syrup

1/8 tsp Salt

Procedure:

In the bowl of a stand mixer using the paddle attachment mix together meringue powder and water until frothy and all powder is dissolved.

Add 1/2 of the sugar and beat on medium speed about 4 minutes.  It will be thick and glossy.

Add flavor, shortening, and corn syrup and mix well.

Slowly add in remaining sugar.  Mix on slow/medium until well blended.  Mix for another 3 minutes.  It should be thick like a  piping consistency. (if you want it really thick add another cup of sugar, this is used for hard decorations like roses, eyes, and more that you stick to the top of cookies and cakes.)

Cover bowl with plastic wrap or damp cloth to keep moist.

Divide to make different colors and consistencies.

To make flood icing thin with water but add 1/8 to 1/4 tsp water at a time until you get desired consistency.  Flood icing should be a bit thin and runny, but not too runny and watery that it rolls off the sides of the cookie.

To decorate cookies place a small amount of icing in a small bowl and color using gel food coloring.

I usually color a bowl then separate it again so that I can change the consistency of a portion of the colored icing.   I place the Piping or thicker consistency in a piping bag and the thinner flood icing in a plastic squeeze bottle.

Pipe a thin line of icing, piping consistency of course, around the edges of the cookies and any other place you want to separate the flood icing from.  Let dry.

Squeeze flood icing on the cookie surface and spread out making sure it all stays inside the piped lines.  Let dry.

Pipe other decorations onto to dry flood icing, like words, eyes, and designs.

Let everything dry completely and store in air tight containers.


Sugar & Spice Fall Cookies
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Sugar & Spice Fall Cookies
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Instructions
  1. In a separate bowl mix together flour, baking powder, and spices.
  2. In the bowl of your stand mixer cream together butter and sugars.
  3. Add in egg and vanilla. Mix until well incorporated.
  4. Gradually add in flour mixture scarping down sides and bowl bottom to make sure the dough is well blended. Dough will be thick.
  5. Roll out dough on floured surface. The thickness should be between 1/4" and 1/2".
  6. Cut out shapes and place on parchment or silicone covered baking sheet.
  7. Bake in a preheated 350 degree oven for about 11 minutes.
  8. Remove from oven and let sit on sheet about 2 minutes.
  9. Gently transfer to wire racks and cool completely before decorating.
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Massaman curry roast chicken

Massaman curry roast chicken

PREP: 10 MINS COOK: 1 HR25 MINS

EASY

SERVES 4

A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice

Ingredients

whole chicken, about 1.8kg

two thumb-size pieces root ginger

1 stick lemongrass, bashed with a rolling pin

1 lime, cut into quarters

70g/2½ oz pack Massaman curry paste (I used Blue Elephant)

1 tsp olive oil

 

450g baby new potatoes, any larger ones halved

400ml/14fl oz can coconut milk

1 tsp brown sugar, any type

200g green beans, trimmed

1 tsp fish sauce

2 tbsp unsalted peanuts, crushed (optional)
basmati rice, to serve

Method

1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.

 

2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.

 

3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.


Massaman curry roast chicken
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Massaman curry roast chicken
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