Smokin' weekend

By Marcella on September 7, 2010 1:06 PM | No Comments | No TrackBacks
I'm falling down on my yoga reporting.  I did attend class Friday, Monday and today.  I'm starting to feel like I have a clue about what I should be doing.  It still amazes me how much I sweat.  I guess I should be happy that every single one of my sweat glands work.  At least something does!

Now, on to food! 

Not long ago my husband bought an egg.  A big green egg for smoking meats and things.  Nearly every weekend since, he's made something delicious for Sunday dinner.

This weekend was a tall order.  My parents were coming on Sunday for smoked brisket and on Monday we had a party to go to and my husband wanted to take more brisket and ribs.

Early Saturday morning he was up and soaking wood chunks in water and soon had the egg fired up.

green_egg.jpg
Being a gadget guru, he also got this very fancy temperature controller.  No more vent adjusting.  Nope, just hook up the fan onto the lower vent, put a temperature probe in the top and another in the meat.  Finally, set the temperature on that green box for what the smoker should be and what the meat should finish at and away you go.  If the smoker gets a little cool, the fan turns on and heats things up just right.  It's pretty amazing how stable it keeps the temperature.

The brisket took about 10 hours on Saturday to cook.  The ribs, cooked on Sunday were a bit quicker at 3 - 4 hours.  Doesn't it look delicious?

brisketnribs.jpg
My mom brought her yummy potato salad, we had fresh corn and tomatoes from the farmers market, a little homemade bbq sauce on the side and some toasty cornbread muffins rounded out the meal.

cornbread.jpg
Cornbread has two camps - the extra cornmeal, crumbly cornbread lovers and the cake like and moist cornbread fans.  I spent years making the crumbly kind in a hot cast iron skilled.  Then I decided that I really loved the cake kind too and have been making that kind for the past few years.  We love it with butter and honey and I'm also fond of jam in place of the honey as well.  Best when warm, it's worth the time to reheat the leftovers a bit before round two.

While I'm sure these would also be great with added corn kernels or cheese or bacon or whatever things people are stirring into their cornbread these days, I'm partial to it plain.  Consider the recipe a starting spot and add your favorite things if you like.

Plain Old Corn Bread

A Short Attention Span original


No kernels of corn, no cans of creamed corn, no peppers or other additions.  Just plain old corn bread made for soaking up butter and honey or jam.



3/4 C corn meal

1 1/2 C flour

1/2 C sugar

1 T baking powder

1/2 t salt

1/3 C oil

3 T melted butter

2 eggs, lightly beaten

1 1/4 C milk


Stir together the dry ingredients.


Whisk together the liquid ingredients and add to dry.  Stir until combined.


Bake at 350 degrees for 35 minutes for an 8"x8" pan.


Bake at 375 degrees for 20 minutes for 12 muffins.


printable version -- cornbread.pdf


marcella


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