Blogger Cook Off Entry

Cowboy Brisket and Macaroni and Cheese

I start my brisket off with my own home made rub  consisiting of:

crushed chili pepper
red pepper,
black pepper
dry mustard,
garlic powder
a bit of sugar
and last but not least
Coffee...  Yes Coffee! it actually makes a great rub for beef.

And if you want a good marinade for meat, try some "Johnny Walker Red Label"....excellant !

I did not add measurements of any of the spices, because I do not measure anything, it is pretty much a pinch here, or a pinch there, blend it all together and do a small taste test..add more if you wish.

I saturate the meat with Olive Oil and massage the rub in, cover with foil and place it in the fridge. The Olive Oil keeps the meat juicy, and helps the rub to stick. Let it sit overnight soaking in all those seasonings.
The next morning, Senior cranks up the smoker..Its an all day affair. Hickory chips work great, let it smoke for 7-8 hours at about 250-300.

 

Once its off the smoker, and in the fashion of the great Johnny Trigg, we take the electric knife and cut...nice smoke ring!

 



 

Now, its cut, and juices running out, I serve it with a side of my grandmothers Macaroni and Cheese. Have it with a cold Corona or a glass of red wine from my favorite winery..either way it is DELISH!!!!!

Macaroni and Cheese:

It is my nansons recipe and a staple in our house..I must make it a few times a month, and on every holiday.

1 pound box of Ziti or Ready Cut Noodles
1 pound of mild cheddar cheese, cut in to squares
1 small can of evaporated milk,
1 pack of shredded mild cheddar cheese

Boil the noodles, chop the cheese, grease a cassarole dish, throw the noodles in and pour on the evaporated milk. Add the cheese. Bake in the Oven on 425 until cheese is bubbly and the top of pasta is getting toasted. Take out of oven, cover top with shredded cheese...place back in the oven until melted. Take out, let cool and serve...  hmmmmm

And Never be afraid to add more cheese if you wish...the more the merrier...