Cooking with Love by Carla Hall

Author:Carla Hall
Language: eng
Format: epub
Publisher: Atria
Published: 2012-11-06T00:00:00+00:00

Meat

* * *

For some reason, people often mistake me for a vegetarian. I do love veggies—and consider them my favorite part of any meal—but I still enjoy nice meaty dishes, too. There’s nothing quite like a beautiful piece of meat. For weeknight meals, I quickly fry it in a pan. On weekends, I heat up the grill in the spring and summer and crank up the oven in the fall and winter for big cuts of meat. Whole roasts are great for entertaining—succulent and impressive!

Beer-Braised Pulled Barbecued Brisket

Serves 16

In the South, you can get pulled pork in Memphis and sliced brisket in Texas. Me, I like to pull brisket. This was always a huge hit when I was catering. I’d get calls from all my regulars, asking, “Hey, Carla? Can I get twenty pounds of beef?” It’s great for entertaining because you can just leave it alone for a few hours and then you end up with an amazing dish. Be sure to use a beer that you like the taste of here because it ends up being the sauce, too.

BARBECUE DRY RUB

2 tablespoons chili powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon packed brown sugar

1 tablespoon sweet paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon dried thyme leaves

1 teaspoon cayenne pepper

1 whole beef brisket (6 to 7 pounds)

1 cup apple wood chips for smoking

One 12-ounce bottle lager or other strong beer

1 cup ketchup

1/2 cup cider vinegar

1. In a medium bowl, combine the chili powder, salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, thyme, and cayenne. The rub can be kept in an airtight container at room temperature for up to 1 week.

2. Reserve 3 tablespoons dry rub. Rub the remaining dry rub all over the brisket. Place in a large resealable plastic bag or in a pan large enough to hold the brisket snugly and cover tightly with plastic wrap. Refrigerate for at least 6 hours or up to overnight.

3. Let the beef stand at room temperature for 1 hour before you start cooking. Soak the wood chips in cold water for at least 30 minutes. Heat one side of an outdoor grill to high by turning on half the burners on a gas grill or by banking charcoal to one side of the grill. Line an aluminum pan large enough to hold the brisket with two layers of aluminum foil, overhanging the sides enough to cover the pan later.

4. Lightly oil the grill grate. Place the brisket on the hot part of the grill and grill, turning once, until lightly browned, about 8 minutes per side. Don’t let the dry rub burn.

5. Place the aluminum pan on the unheated part of the grill and place the brisket in it. Pour the beer around the beef and loosely close the foil over the brisket. Place the wood chips in the smoking box in a gas grill or scatter over the charcoal. If you don’t have a smoking box in your gas grill,

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