Griff's Kitchen

Ingredients:

1 Beef Brisket [whole ‘packer’]

4 cups Beef Broth [2.5 cups for injection, .5 cups for foiling/crutch, 1 cup for Mop Sauce]

1/2 cup Texas Brisket Rub [equal parts salt & pepper]

2 cups Chipotle BBQ sauce

1/2 cup finely chopped onion

Procedure:

Prep / Trim

Inject the beef broth parallel to the grain.  Imagine a grid of 1″ squares across the surface of the meat and inject in the center of each square.

 

Myron Mixon did an “AMA” on Reddit on July 8, 2014 and was asked about his brisket recipe. This was his reply…

I’m going to give you my process.

My process for cooking brisket; I’m cooking at 300 degrees pit temp, using all wood, hickory and oak. After 1.5 hours, we do a panning, basically where we pan it and cover it tight, and we put it back on the smoker at 300 degrees, and we cook it until we get an internal temp at the point of 205. And I let this meat rest, either wrapped on an old blanket or in a holding box for at least 4 hours before we slice. And i get a great smoke ring from this process. I get 1/4-1/2 inch smoke ring. So try this, and let me know how this works for you.

 

Ingredients:

• Ground Beef
• Carrots [baby, cut on angle]
• Onions [Sliced]
• Potatoes [cut into fries)
• Salt
• Pepper

 

Procedure:

• Prepare desired number of aluminum foil sheets
• Blanch carrots for 10 minutes
• Blanch potatoes for 7 minutes
• Sauté onions until translucent
• Slice onion and distribute evenly onto foil
• Add the carrots and potatoes
• Season the carrots, onions, potatoes with salt and pepper
• Form ground beef into individual patties and place in center of foil (season with salt & pepper)
• Wrap tightly in foil and place the packages on a wire rack.  Place on top of a sheet pan to prevent drips.
• Place in 350°F oven for 1 hour.

Kurobuta pork ribs, spicy chicory coffee bbq sauce

The rib meat can be removed from the bone and plated with mashed potatoes as well.

Ingredients

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Ingredients:

3 pounds Chuck Roast – Cubed into rough 3 inch blocks

1/2 cup Flour – All-Purpose

2 Tbsp Olive Oil

2 Bay Leaves – Dried

1 Large Garlic Clove – Minced

1.5 lbs Pearl Onions

2 lbs Carrots

1 tbsp Thyme

1 tbsp Rosemary

¼ teaspoon Red Chili Flakes [Crushed Red Pepper]

4 cans Guiness Draught

Beef Bouillon

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Procedure:

1. Dredge the beef in flour and make sure all sides are lightly covered.

2. Remove steak from bag and set aside – shake excess flour back into the bag

3. Heat the olive oil ( ~medium heat ) in a large Dutch-oven – add the steak and turn until all sides are well browned

4. Remove the steak and set it aside

5. Add a little more oil to the Dutch-oven and loosen any fond in the bottom of the dutch-oven

6. Create a light brown roux by slowly stirring the remaining flour into the hot oil

7. Add the Guinness and lightly whisk to combine with the roux

8. Add the beef broth, bay leaves, garlic, onions, carrots, thyme, rosemary, crushed red pepper

9. Season to taste with salt and black pepper

10. Bring this mixture to a boil

11. Nest the meat into the liquids, leaving some of the edges exposed

12. Cover the Dutch-oven and move it to a 350° oven to braise for 2½ – 3 hours ( the liquids should reduce a bit, and have a “saucy” consistency)

13. Discard bay leaves before serving

14. Expo by placing fresh mashed potatoes in the center of a soup bowl –  ladle the stew around the potatoes – Garnish the potatoes with a large cheddar cracker

15.  Don’t forget to pour yourself a tall Guinness!

Note – If the stew needs to be thickened, create a slurry by adding 1oz of cornstarch to 2oz of water and whisking.  Add this to the stew while at a simmer.

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Source: Rose & Crown Pub – Walt Disney World, Epcot World Showcase

Ingredients

Beef Tenderloin Filet 6-8oz – Room Temperature

Extra Virgin Olive Oil

Sea Salt

Cracked Pepper

1/2 cup Water

1 tsp Tomato Paste

1/4 cup Marsala Wine

1 tbsp Balsamic Vinegar

1 tbsp Worchestershire

1 Shallot

1 tbsp Butter

Procedure

1. Dice the shallot and set aside

2. Combine the water, tomato paste, wine, Balsamic Vinegar, Worcestershire – whisk to combine the ingredients

3. Heat cast iron pan on medium/high

4. Coat pan and steaks with oil – season steaks with salt and pepper

5. Place steaks into pan and do not move for 3-5 minutes.  Moving will disrupt the Maillard reaction

6. Turn the steaks and allow to cook undisturbed for another 3-5 minutes.

7. Remove steaks from pan and set aside for rare (cover with foil) – For medium or well finish in a 200°F oven

8. Reduce the heat on the pan slightly

9. Add the diced shallot to the pan

10. Scrape the fond from the bottom of the pan while sautéing the shallot

11. Add the liquid mixture and raise the heat on the pan – stir continuously

12. Reduce the mixture to 1/2 of original volume

13. Finish the sauce (pan jus) by stirring in the butter

14. Serve the “pan jus” over the steaks

Source: Chef – Jason Hill