Today we are preparing for the bearded fellas birthday feast. We are doing a smoked brisket my recipe and our sides will be: English pea salad from The Deen Brothers, Crack potatoes from www.onegoodthingbyjillee.com you should follow this girl she has some serious good recipes, and Pepperoni pasta salad from www.anotherfoodieblogger.wordpress.com. When I smoke a brisket I like to start a week in advance with the seasoning of it. Here's what I do, I take the brisket and pat it dry then, I poke some holes all over with a fork and slather it with spicy mustard cause it helps the seasonings stick better. My seasoning mix consists of 1-2 heaping Tbls. of any kind of steak seasoning, 1 Tbls. meat tenderizer, 1 Tbls. garlic powder, 1 Tbls. onion powder, 2 tsp. paprika. Sprinkle with a heavy hand on both sides of the brisket. I then, double wrap it in tin-foil and let it hang in the fridge until it's time to put on the smoker. This dry ages it and I think makes a better brisket!!!! I didn't get a pic of the finished product but, here's one of the leftovers.
For the first side, I just have to say that I love this pea salad and make it quite a bit in the summer and that will be what's for dinner.
English Pea Salad
4 slices bacon
1 (10 oz.) pkg. frozen peas, thawed and drained
1 c. shredded cheddar
2 hard cooked eggs, peeled and chopped
3 Tbls. mayo
2 tsp. freshly squeezed lemon juice
Salt and freshly ground pepper
I a large skillet, cook bacon over medium heat until crisp. Transfer to a paper towel to drain.
In a medium bowl, combine the bacon, peas, cheese and eggs. Stir in mayo, lemon juice, and salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
Crack Potatoes
2 (16 oz.) containers of sour cream
2 c. cheddar cheese, shredded
2 (3 oz.) bags real bacon bits
2 pkg. Ranch dip mix
1 large (28-30 oz.) bag frozen shredded potatoes
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
I don't have a pic of the potatoes because they were gone, gone, gone like the wind :) I used real bacon and I make my own ranch dressing the recipe is on here just scroll down a bit. This recipe is also gluten free. I made two pans of the potatoes and not a drop was left!!! Enjoy!!!!!
Pepperoni Pasta Salad
1 box of tri-colored pasta
1 cucumber, diced
1 red or yellow bell pepper, diced
a couple green onions, diced
1/3 of a large red onion, diced
1 small can of sliced black olives
4 oz. sliced pepperoni, quartered
Cubed Colby jack cheese
Shredded Parmesan cheese
Shredded sharp cheddar cheese
3/4 c. Italian salad dressing
Black pepper to taste
Cook the pasta according to directions and cool under running cold water. Set aside to drain while prepping the veggies. Mix all ingredients into a large bowl, adding the various cheeses, salad dressing, and black pepper to taste. Just keep mixing in until it "tastes right." You'll want to prepare this a few hours before eating and store in the fridge so that the flavors can meld. When ready to eat, serve with a side of fresh fruit and bread, and you have a simple summer meal!!
I doubled this recipe also. This smelt so good while making it that me and my friend Nikki who was helping me with the prep work couldn't stop eating it good thing I doubled it :) Enjoy!!!
My note: I did all the salad's the night before with the help of a friend and so, I wouldn't take a lot of room up in the fridge because it was already full. I put them in large Ziploc bags and the next day poured them in their serving dishes. We also, put the brisket's on the night before just to ensure they cooked for at least 12 hours low and slow.
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