Millionaire Brisket with Coffee and Beer Mop Sauce

I found this outstanding recipe while searching for BBQ tips and variations. THIS GUY has some of the best!!! Try this one, you won't regret it!

Ingredients

• 1/4 cup kosher or sea salt
• 1/4 cup firmly packed light brown sugar
• 1/4 cup sweet paprika
• 2 tablespoons pure chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon onion powder
• 1/2 teaspoon dried oregano
• 1 (5 to 6-pound) center-cut piece of brisket
• 6 slices bacon
• Coffee and Beer Mop Sauce, recipe follows
• 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained

Directions

Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.

If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.

Set up the grill for indirect grilling and preheat to medium-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 reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.

When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.

Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.

Mop Sauce:

• 1 cup beer
• 1 cup apple cider
• 1 cup cider vinegar
• 1 cup coffee
• 1 cup beef or chicken stock
• 1/4 cup vegetable oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons hot sauce, (recommended: Tabasco sauce)
• 2 teaspoons kosher or sea salt
• 1 teaspoon freshly ground black pepper

Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.

Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

I scored this recipe from my favorite food network show . My family loves it!

Sausage and Roasted Vegetable Penne

Ingredients

• 1 sweet onion, cut into wedges
• 1 medium zucchini, sliced in 1/2 lengthwise
• 1 red bell pepper, cheeks removed
• 1/2 pound button mushrooms, stemmed
• 2 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and dried
• 2 sweet or hot Italian sausages, thinly sliced or casings removed
• 1/4 cup white wine
• 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
• Freshly grated Parmesan, for garnish

Directions

Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

Italian Chicken and Vegetable Soup

We are still freezing our butts off here in sunny Florida. We have had record lows for days now and the frigid climate seems to plan to stay for the weekend. Bring on the soup! I scored this recipe on Food Network. It's from Paula Deen, so it must be DEE-lish! I LOVE you Paula!

I plan to chef up this soup tomorrow. Tonight is sushi night with our friends. No, I do not cook every night of the week.

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.