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Addison Collins's journal Insi
No Photos 2nd Jun 2017
St. Patrick's Day Traditions, Customs And Food

With five minutes at the beginning of your day, you can put beef and a few other ingredients into a crock pot for a delicious meal at the end of your day. This hearty dish delivers tender meat and a tasty gravy.Also, from 4-7 at Rockfish you can also get all appetizers half off. Think of it like an awesome little "Happy Hour." While all the food at Rockfish is delicious, this week I recommend an appetizer that isn't on the menu anymore (but they'll make it if you ask!). Try the Brisket Nachos with your Lagunitas. The strong Belgian ale pairs really well with the smoky flavor of the brisket. The crispy tortilla chips are topped with slow cooked slow cooker beef brisket, ancho cream sauce, cheese, black beans, fresh jalapeno, and cilantro! And during the half price appetizer time, they're only $4.95! And if you don't like brisket, or don't eat red meat, Rockfish also offers some delicious other appetizers like Volcano Shrimp and Spinach Dip.I will go into more depth about controlling the fire in coming pages but ideally you'd like to smoke the brisket at an average temperature of 200 degrees. It can fluctuate but try to keep it in this window.Todays family is usually pressed for time to sit down and eat, especially eating together as a family. There's where the slow cooking brisket comes in handy. I have tons of slow cooking brisket recipes, and can find just about anything to cook that my kids will like to eat.Of all the methods I have studied and tried, I find slow cooking the ribs in the oven to be the simplest and the best. First of all to insure that they are tender and tasty I marinate them in the fridge for anywhere from 24 to 48 hours.The USDA grades beef brisket dry rub with brown sugar with eight quality designations. The top three are of interest to chefs interested in barbecuing brisket: select, choice and prime. Select is the lowest grade commonly sold at retail and can be tricky to barbecue as it has less intra-muscular fat. Choice is the, well, choice of most BBQ chefs as it has more marbling than select and is easier to come by than prime. Prime is the top grade of beef but is hindered by its lack of availability.At the first sips these fermented grapes were sweet and harsh. I tasted some plums. The initial meal featured slow cooking beef. The new liquid offered expressive but not excessive acidity and not a lot of fruit. When paired with the accompanying potatoes our Abruzzi friend's acidity soured, dominating everything. The other side dish was leeks sauted in olive oil. In response this wine mellowed and I got a burnt taste in the background. Then I doused the meat with Louisiana hot sauce. But the wine remained raw.I finished with two cheese pairings. When tasted with a marbled cheddar, the Dolcetto had harsh acidity. Then I tried a sheep's milk feta cheese. This time things went better. The wine was round and fairly long. Its fruit wasn't bad.Mix the OJ, Cranberry, in a pitcher; place in the freezer if desired to get icy cold. Fill stemmed glasses half full with the wine. Pour enough of the fruit juice mixture into each glass to fill; stir.

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