You’re probably starting to notice that the recipes I post here are cooked by my husband. I told y’all I hardly ever cook! And why should I, since he CLEARLY enjoys it so much! We actually enjoy hanging out in the kitchen prepping together, but after that it’s all him! This is one of his favorite recipes. We prepare this recipe about once a month, and it’s always a special treat. We merged several versions of this recipe together, from you tube videos and various blogs. It’s a departure from the usual grilled steak, since it’s prepared in a cast iron skillet. It’s also known as the “constant flip method” since you flip the steak about every 30 seconds or so. We added the mushrooms and onions, because it was a shame to waste all those delicious pan juices! Hint: spend the money on a butcher quality ribeye or tenderloin. The thicker the better. Continue reading “Cast Iron Seared Steak with Mushrooms and Onions”
I have a confession. Are you ready? I don’t cook anymore. Like hardly ever.Now don’t get me wrong. I love to cook! I love trying out new recipes! I have a library of cookbooks, I’ve pinned TONS of recipes on Pinterest (see them here). We love to watch Food TV and various cooking shows together. Our lifestyle as empty nesters just doesn’t call for big meals every night. However, the hubs and I almost always grill something every Sunday evening. And that’s super sweet for me, because that means I relegate the job of chef to him and he does most of the cooking! It’s a sacrifice I’m willing to make for the greater good. Continue reading “Another Brisket Recipe”
My husband is the KING of what we in Texas call “Aggie Engineering”. In other words, he loves to remake and redo things in order to save money. (Sometimes that’s actually a good thing). His latest project involved remaking an old, unused, little electric smoker that had been sitting out in our shed for probably 10 years or so. He was about to put it out at the curb, so he could purchase a new fancy-schmancy wood fired smoker, when his brain lit up, and that little, cheap lightbulb went off! Ding ding ding!!! He decided to retro fit that little old smoker himself. No fancy- schmancy needed here! No sirree! He found some directions online, (which I have since searched for and can’t find) and was able to make a perfectly fine, perfectly sized, little smoker, just fit for two! I have to say. It’s been AWESOME! No need to heat up my kitchen in this Texas heat! Yay! This Sunday, he smoked a brisket, and I just have to share his rub recipe.
2 T. Sugar
2 T. Kosher Salt
3 tsp. brown sugar
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. fresh chopped oregano
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Then on Sunday, out to the smoker it went. Daisy supervised. She’s good like that.
He placed it on our little bitty smoker.
Daisy watched. She takes this smokin’ business very seriously. She is hugging that little bit of shade by the fence! Poor baby…so hot right now. Ugh…
He had been soaking some apple wood chips for hours, and that’s what he placed onto the already hot fire, to create the smoke. He just checked on the smoker periodically, placing new chips onto the fire. That smoke is the key to great barbecue!
Sliced up and ready to devour. It was so tender and juicy and ridiculously good. I swear. It just made me Texas barbecue proud! Yum-yum!
I served it with a “semi-homemade” pasta salad. I just made a boxed pasta salad mix, and whisked in one generous tablespoon of prepared Basil Pesto to the dressing. I added the last of my fresh Roma tomatoes (sigh) and some mozzarella cheese, black olives, thinly sliced red olives and fresh basil. I let that hang out in the fridge all day, and it was ready to enjoy by supper time.
Enjoy! Take time to smell the brisket…
Roll the rectangle into this shape. Don’t worry if it’s not perfect. You can cut those ugly ends off, and bake them for your samples. I mean, you have to sample it right? You don’t care if it’s ugly, as long as it tastes good, right?
Place your beautiful rolls into a BUTTERED pan. Yep, more butter. At this point, you can rise and bake as the recipe recommends, or cover tightly with plastic wrap, and refrigerate overnight. That way you can bake them in the morning! Just remove the wrap in the morning, and place into a cool oven, set the temperature to 350, and bake for about 25-30 minutes. Your kitchen will smell like heaven!
Ice the rolls while they are still warm from the oven. The cream cheese icing recipe is fabulous! I’d even use it on cakes. It’s really yummy! Seriously, how gorgeous are these rolls? They tasted even better than they look! After making these, you’ll never want to open a Pillsbury can again!