Sunday, July 7, 2013

Independence Day Nom Noms

Damn its hot outside...

Might as well go stand by an open fire to cook meat, LOLz.  The meat market had Brisket on sale, and I was craving the beefz.  My standard rub is Tony Chachere's and Black Pepper.  I looked for a Brisket Rub, but they all have sugar in them, and I just don't like sweet meat.  Meat is supposed to be savory.  So I setup the smoker to go at the lowest temperature possible.  This is an 11 pound Brisket, and low and slow is the rule.
Its almost too big to fit in the smoker.  This is gonna be in the smoker for a long time.  Iz go eat some taquitos, and take a nap while it is getting happy.  About four hours later I took the brisket and transferred it to a slow oven, about 225 degrees.  It will hang out in there for another long time, four hours.  So, at about 8 PM, I start thinking about what would go with this Brisket.  Macaroni and Cheeze pops into my mind.
To make Macaroni and Cheeze we need to start with a Roux.  This one is special, so rather than starting with a regular Bechemel I'm using a Bacon fat Bechemel.  Then I'll proportion the Bechemel to the amount of fat that is rendered to one pan of Bacon.  So, at this point I'm making Bacon Macaroni and Cheeze.
 Then I get to thinking why limit the flavor to Bacon, and added Garlic, Onion, and Red Chile.  I've made Jalapeno Bacon Macaroni and Cheeze before, so now its Red Chile Bacon Macaroni and Cheeze.
Add all of the flavoring to the Pork Fat along with some Sea Salt and Black Pepper, and fry until the vegetables soften.  In the meantime here I am cooking the Elbow Pasta, shredding some extra Sharp Cheddar Cheeze, and heating a cup of Milk to close to boiling.
 Now come the Roux.  I added 3 teaspoons of flour to the mixture to form the Roux, and stir it in well.  Let the flour fry for a few minutes to brown.  Then assemble all the ingredients that remain in close proximity.
This comes together quick at the end, so it helps to have all the stuff in close proximity.  First we'll add the hot Milk to the mixture, and whisk it together thoroughly.
The trick to a creamy Mornay Sauce (Cheeze Sauce) is the Milk to Flour Ratio, which is one cup of milk to three teaspoons of flour.  When you go to thin a Mornay Sauce DO NOT add Milk.  This adds more milk protein to the mix and makes the Mornay Sauce seize up.  To thin a Mornay Sauce use water, or something that has a small amount of alcohol in it like white Wine, or I use Ale.  Next I'll add the Extra Sharp Cheddar Cheeze.

Again, mix in the Cheeze thoroughly.  At this point it is starting to look like it should, a thick creamy, Mornay Sauce.  I'll chop the remaining Bacon, and add it to the mixture also.  There we're only four strips left at this point.  Its impossible for me to cook Bacon, and not eat it immediately.  Then finally pour the Mornay Sauce into the pan with the cooked Elbow Macaroni.
 OK, the Red Chile Macaroni and Cheeze is ready, lets go retrieve the Brisket, which at this point has been cooking about 9 hours.  The kitchen smells like Hickory smoked beefz, and Iz way too hungry now.
I pulled of the point first and sliced it all across the grain.  Its very smoky, and there is a bright red smoke ring around the perimeter of the meat that was exposed to the smoke.  I'll carve off the fat sections before slicing the meat.  When cut across the grain, and very thin its extremely tender.  Both Harley and Dusty are in the kitchen now, and not even paying attention to each other, rather they are fixated on the cutting board.
Good barbeque doesn't need sauce.  There should be a moderate amount of marbling in the meat which melts and gives it some moisture.  The rub, and the smoke are the flavorings.  This is really excellent on its own, but I do like to add a little sauce if I was to put the Brisket in a sandwich.  You can see the smoke ring in the last picture which is the deep penetration of the smoke.  I'm glad that meat market ran the ad that gave me the idea to smoke a Brisket this weekend.  I'll have awesome barbeque all week long...

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