If you have ever been to the tasting salon at hope & grace wines and mentioned one of the following you already know this recipe and Matt’s (aka ‘The Rockstar’, or previously known as ‘The Matt’) BBQ obsession. If you have not mentioned one item from the following list then please come on in and do so! See what happens! I dare you! {insert large evil laugh here}
- Kansas City (Kansas or Missouri, it doesn’t matter)
- Football (only good things about the Broncos)
- Beer(IPA)
- Smoking
- The letter G
- Ribs
- Trucks, Cars, Camping ( No idea how this progresses but it never ceases to amaze me)
- Sunday (Matt’s BBQ day, comes out about 1pm… FYI neighbors)
- Malbec or Pinot Pairings
- The French Dip(come in and just see what comes up)
*please note this list is not nearly cumulative, just merely a start….
We do all love to talk about food here at hope & grace wines, but Barbeque has a particular place in our hearts. The 2008 hope & grace Malbec has inspired us…. Or Matt at least… with dark berry fruit, ripe black cherries, notes of milk chocolate, cola and peppery spice it wasn’t hard.. a 100% Malbec from the Fore Vineyard in Oak Knoll, this wine has spent 24 months in French Oak and has a luscious, rich and velvety texture…
After several weeks, or months, of hearing how amazing the traditional Sunday barbeque was and seeing mouth-watering pictures… we would like to proudly present BBQ Brisket with Dry Rub a la Matt…
BBQ Brisket with Dry Rub A la Matt– serves 4 non-southerners
Total time: Overnight +12hrs
Ingredients
2 tsp. – Onion Powder
2 tsp. – Granulated Garlic
1 tsp. – Paprika
2 T – Dark Brown Sugar
1.5 – 2 Lbs. Beef Brisket (This particular rub is best with beef… trust us… it is what’s for dinner)
2 tsp. – Sea Salt
2 tsp. – Fresh Cracked Black Pepper
Smoking chips (I prefer Apple or Hickory…feel free to use your favorite, though…)
Soaking liquid for smoking chips (Beer, Coffee and Wine to provide amazing flavor…. Please don’t use water, especially tap water)
Directions
The night before – Combine all dry ingredients in medium size bowl and set aside.
Then rub the rub, and I mean massage, dry rub onto and into the brisket. Use dry rub liberally. Place rubbed brisket in a covered dish, place in refrigerator overnight.
The next morning- Take the brisket out of the fridge and set aside. Fill a 2 quart mixing bowl with the smoking chips of your choice. Add enough of your chosen soaking liquid to cover the chips and set aside. Fire up the smoker next, I prefer the “natural” charcoal from whole foods (it lights faster, burns cooler and longer than briquettes and doesn’t impart a chemical taste in the meat). Fill the coal pan half to 2/3 full, ignite, and let the coals heat up Next, add about a cup of soaked chips to the coal to get the smoke going. Put the rubbed brisket, fat cap side up, on the upper most portion of your smoker… put the lid on and let it go. Monitor the smoker periodically, add more chips to the coal as the smoke slows down and don’t allow the cooking temp. get above 225 degrees. Low and slow is the name of the game. Continue the process for about 4 hours, or just long enough for the Broncos to lose to the Pat’s. After 4 hours, set your oven to 215 degrees, remove the meat, place it in a baking dish, loosely cover with foil and put into the oven for approx. 8 hours. Remove the brisket from the oven and let stand for 10 minutes before slicing and serving with the all the fixings’.
*If you want to try this while the brisket is smoking. Pour sea salt on to an oven safe plate and put it next to the brisket on the smoker, to make your own smoked salt. It makes a great “finishing” condiment. Here are some pictures of the process from top to bottom…
Little bit of pork lovin’’ and sea salt smokin’’… please serve “delicious” with…
Baked Beans –serves 4 savages
Total time: Overnight +2 hours prep and cooking
Ingredients
1 Lb. dried beans of choice (I went with red Kidney, with the thicker skin they offer a better texture)
2 bay leaves
1 C – ketchup
½ C – molasses plus extra to taste
2 T – dark brown sugar
1 tsp. – dry mustard
1 tsp. – chili powder
1 tsp. – onion powder
1 tsp. – garlic powder
Salt and pepper, to taste
5 slices thick cut bacon diced
½ C – Dark Beer (I chose Pipeline Porter from Kona Brewing Co.)
2 tsp. – Bourbon (Makers Mark…of course)
Directions
Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Add the beer and bourbon with fresh water to just cover the beans and place over medium heat. Add the remaining ingredients and three strips of diced bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart Crock-Pot set to low. Meanwhile, cook remaining bacon in a small fry pan and to beans just before serving.