Clay Bs Red River Valley Brisket Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.

Steps:

• Make the barbecue sauce: in a heavy nonreactive saucepan, add the ketchup, vinegar, mustard, Worcestershire sauce, lemon, onion, brown sugar, chili powder, garlic salt, black pepper, ginger, cayenne, and 1 cup water; slowly bring to a boil over medium heat.
• Decrease heat to medium and let the sauce simmer gently until thick and full-flavored, about 30 minutes, adding a little more water if it gets too thick.
• Taste for seasoning, adding more brown sugar, garlic salt, and/or even vinegar, as necessary, to taste.
• Strain the sauce before serving, if desired; transfer the sauce to clean jars and refrigerate until serving.
• Make the rub: combine the rub ingredients in a bowl; use your fingers to mix the rub; set aside roughly 1/3 of the rub.
• Trim the outer layer of fat on the brisket so that about ¼ inch remains; if there is a pocket of fat between the flat and the cap, cut it out and discard it.
• Cut the meat into 3 equal-size pieces; sprinkle 2/3 of the rub all over both sides of the pieces of brisket, dividing it evenly among them and patting it into the meat with your fingers.
• Wrap meat in plastic wrap and let cure 12 hours in the refrigerator.
• Pour the cider into a spray bottle; set aside.
• Set up grill for indirect grilling and preheat to low; **if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large dip pan in the center, preheat grill to low, then toss 1 cup of wood chips on coals; **if using a smoker, fire it up according to manufacturers directions.
• When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from heat; cover the grill.
• Cook brisket until handsomely browned, about 3 hours.
• Spray the meat every hour with apple cider.
• Turn over the meat and cook 1 more hour.
• **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
• Spray each piece of meat one more time with apple cider; sprinkle the reserved rub all over the pieces of meat, dividing it evenly among them, then wrap each piece in heavy foil.
• Return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, 3-4 hours; **if using a charcoal grill, you will need to add 12 fresh coals to each side every hour, no more chips are necessary.
• Partially unwrap one of the briskets to test for doneness-should be very dark and tender and have an internal temperature of 190°.
• Transfer brisket to a cutting board; let rest for 20 minutes.
• You can serve brisket right away-slice it thinly across the grain; or you can refrigerate it overnight and reheat it in a 350° oven for about 1 hour.
• Can be served in a bun with barbecue sauce.

Steps:

• Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
• Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
• Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
• Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.