Summer is fading fast...according to the calendar. If you ask the North Carolina weatherman, however, they would conclusively agree that this is way past an "Indian" summer. Today it was well over 80 degrees in Charlotte, so I when I came across a brisket at Harris Teeter I thought it might not be too late to have a little bit of the flavors of summer again. The whole meal ended up having a sort of Southwestern feel, with the BBQ and the corn. I suspect that this rub would be highly successful on chicken, easy oven fries, or stirred into sour cream for a great vegetable dip. You can also replace the brisket with any other cut of beef since this brisket was a whopping $4.98/lb. Even still, it came in at under $15!
Now, I have to be the first to admit that "Rhymes with Rasheed" usually makes the brisket around here. But he was not home and I wanted to create a great rub, so I decided to dive head first into making a brisket in the oven. With the help of a baking rack, some foil, and a dash of Colgin liquid smoke I was able to recreate a little bit of summer lovin' in the oven (<----you so just got rhymed on!) I made this with what I will call a sauteed corn salad and Perfect Skillet Cornbread. Try it out, and let me know how it goes with a comment!
Sweet & Spicy BBQ Brisket BBQ Pan Sauce
2 tb. paprika meat drippings
2 tb. brown sugar 2 ts. honey
1 ts. salt 2 ts. dijon mustard
1/2 ts. garlic 2 tb. water
1/4 ts. onion powder
1. Preheat oven to 425 degrees. Mix all ingredients together in a small dish until well combined and massage into meat, covering thoroughly.
2. Place meat on a rack over a pan and bake for 20 minutes, or until the rub forms a crust around the meat.
3. Remove meat from rack and wrap tightly in foil and add 3 dashes of liquid smoke and a splash of water, lower temperature to 250 and bake for 3 hours.
4. Pour the drippings into the pan, add the honey, dijon and water whisk smooth. Simmer on low heat until the sauce thickens slightly, and drizzle over brisket.
Sauteed Corn Salad1/2 c. chopped red onion
1/2 c. chopped green pepper
1 1/2 c. corn kernels
1/2 cup chopped eggplant
1/4 cup chopped tomato
salt and pepper
1. Heat a pan to medium heat and drizzle with olive oil. Add the onion and peppers, allow them to soften.
2. Add the corn and heat the mixture through.
3. Add the eggplant and tomato cook for an additional 3 minutes, season with salt and pepper to taste.