Morning Buzz: Texas Independence Day
583 Native Texan Bock & Brown Sugar Baked Beans
Preparation Time: 10 Minutes
Cooking Time: 50 Minutes
Serves 6 or More
1 Bottle Bock and Brown Sugar Marinade
1 Can Native Texan Pilsner Beer
3 Tbls Adam’s Reverse Hickory House Seasoning
1 Can H-E-B Country Style Baked Beans – Un-drained (28 oz.)
1 Can H-E-B Maple Bacon Baked Beans – Un-drained (28 oz.)
1 Can H-E-B Onion Baked Beans – Un-drained (28 oz.)
10 oz. Better Than Good Texas Pecan Smoked Bacon (1/2 package)
1. Chop bacon into small pieces, place in sauté pan on low heat and fry until brown and slightly crispy.
2. While bacon is cooking, combine the marinade and beer into a large stock pot over a medium heat. Bring to a boil, then reduce heat and simmer for approximately 5 minutes to burn off the alcohol from the beer.
3. Add the cans of beans and stir gentle so not to smash the beans.
4. Allow to simmer over a low heat to allow the alcohol from the beer to evaporate (approximately 30 minutes). Stir occasionally gently.
5 . When bacon is done, stir into beans.
6. Serve and enjoy!!!!
Oven Roasted Brisket
Prep time: 30 minutes
Cook time: 7 to 9 hours
1 Brisket (10 to 12 pounds) Recommended: Deckle Fat Removed
Note: finished approximate product yield is between .65 to .75
½ to ¾ Cups Adam's Reserve All Purpose House Seasoning,
depending on the size of the brisket and your individual taste.
6 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
1 Bottles Cookwell & Company Pecos 83 Marinade
Note: more olive oil, and marinade may be required
depending on the size of the Brisket
1. Preheat oven to 500°F.
2. Place a wire rack in a roasting pan, so that the brisket is not laying directly on the pan.
3. Evenly coat the brisket with olive oil. Then, evenly coat, and pack the brisket with the seasoning (more may be needed for your taste preferences).
4. Place seasoned brisket (fat side up) on the rack, then place the brisket in preheated (500°F) oven for 30 minutes. This will sear the outside of the brisket.
5. After 30 minutes, remove the brisket from the oven.
6. Reduce the oven temperature to 225°F.
7. With a flavor injector, inject 6 oz. (1/2 bottle) of the Pecos 83 marinade into various spots of the brisket hitting the center parts of the brisket.
8. With the remaining Pecos 83, generously brush all side of the brisket. (Continuing to baste the brisket during the cooking process will help the final product, every 1 to 2 hours).
Note: More marinade might be needed, depending on the size of the brisket.
9 Re-season if needed.
10. Place the brisket back into the 225°F oven. Cook the brisket for approximately 6 to 9 hours, depending on the size of the brisket or until the internal temperature of the brisket reaches between 175 degrees and 180 degrees.
Note: Temperature is the best way to gauge doneness. If you are using an analog thermometer, they require calibration. For more information on thermometers, ask any Cooking Connection Chefs.
11. Remove from oven, tent with foil and let rest 30 minutes before serving.
12. Serve with your favorite BBQ sauce and enjoy!!!