Texas Brisket

It is nothing like it sounds. It is about the dry rub on the brisket, the choice of wood when you smoke it, the length of time it takes and the condiment sauce you serve on it.

I would be remiss if I did not say that here in Texas every Brisket Cook is an expert. Every version of this exquisite meal a masterpiece. I have merely sampled Central Texas and what every BBQ shop has to offer to come up with what I think is the best combination of everybody's secret...Shhhhhhh.

Ok we must begin with "Sop", this is a basting liquid used to keep your smoked meats moist and somewhat cooled off during the smoking process. The one I made for this project was made with a base of stout beer, I picked one that already had a smoky quality and built from that.  Little to no sugar is used in this because of the tendency for sugar to burn too quickly. Vinegar is a must, and plenty of seasonings and spices. I would make a different version depending on the outcome i am looking for and the flavor profile I am trying to achieve.

SOP

1 bottle of Stout Beer
seasoned rice wine vinegar
V8 juice
Salt
White Pepper
Garlic
Onion Powder
Apple Juice (for the sweetness)

Bring to a boil, reseason, cool and place in a squeeze/spray bottle. Use very liberally all through the smoking process.

Next is the Dry rub itself, I beging with a base of Harley's sweet seasonings. After meeting the man himself at seeing his place of business there on the frontage road of 183 near Anderson Mill, I was blown away. It begins with the sign displaying the hours of operation (one of these days I will snap a picture) It reads Saturdays from 11:00 to 3:00 and when it is Cold! It is hand made and takes you to a tiny piece of land with a chain link fence and lots of piles of wood. He sells wood for your home and BBQ! It is only natural that this propelled him into the local, state and national BBQ championships and he was subsequently the winner of the National Kansas City BBQ competition. When you taste his rub, there is not question why. He makes 2 products standard and sweet, then with or without MSG. I have tried all 4 versions. They are available at his business, if you catch it when it is open and on line, and at Callahans on 183 by the airport.

I am always bringing it to California when I visit my folks!

Now that we have established the base, let's continue

Harleys Sweet base (yes with MSG)
Onion powder
Garlic Powder
White Pepper
Kosher salt
Chocolate Chili powder ( it carries a Kick)
Sugar

I like to mix these up, and with every new batch do a taste testing with a bunch of friends before it has my personal stamp of approval

to be continued... I need a sold block of 1 hour to finish this

Biscotti Tradicionale

Oh my gosh!! Chef's if nothing else are obsessed. The search for nirvana in a simple cookie. If you remember the "La Tempesta" Biscotti...It was crunchy, light, had a snap not a crumbly texture. It was indeed for dipping in a glass of wine, coffee, tea or appertife. This is the one baby!

Important: Remember from school.... "Do as little to it as possible, like the perfect pie crust" This cookie is no different.

Instructional Videos on Shaping Bread

I have been having great success with my starter business and have found some great tutorials on youtube. Go to Youtube and type in video of shaping bread. Then type in "Shaping a batard" it will bring up related videos and there are a dozen. Check it out! They are Fantastic.

Another link is www.fornobravo.com/video/hearth_bread.html