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Sun-dried meat, black beans+bacon, crumbs.

Edited December 16, 20178 yr by Mario_Fpolis

Time for one-pan breakfast.

First sausage

Then pohtaytoes

Then eggs, with sausage mixed in

Chili has been in the crockpot for 8hrs, just whipped up a batch of cast iron skillet corn bread to accompany it shortly.

 

My first attempt at smoked brisket. Was pretty good but reminded me that I am not a huge brisket fan. Lots of learning to do. 

Rub or no rub?  From the look of that cut I would have trimmed quite a bit more fat off the top.

Did a dry rub with brown sugar for about 10 hours. Hickory smoke. 

I tried for 1/4" though that was probably 1/3". It's a small brisket of only 3.5 lbs or so it looks bigger. 

It was better than some restaurants I've been to but that's not a high bar. 

The brisket fairy says salt and pepper only, plus some fanciness with spraying it down every hour while cooking.  Helps to develop a nice bark.  I usually use brown sugar rubs on ribs.

 

I may try that next time or just do ribs and pork and keep beef in the oven/sous-vide/grill like I like it. 

Persimmon Pudding is in the oven. Made with well ripened persimmons from the front yard 

 

And now it's out of the oven. 

 

 

Made some cupcakes this evening for the office Christmas party tomorrow

 

3 hours ago, Dreadhead said:

 

It was better than some restaurants I've been to but that's not a high bar. 

Next time you drive down to the lake house, stop by Dixie Bones, they make a pretty mean brisket.

Dinner omelet...

Breakfast omelet 

 

Cheesecake waiting to cool enough to go in the refrigerator.

Yummy!

No pics, but tonight was taco night.  Deep-fried shrimp tacos with roasted tomatillo and cowhorn pepper salsa, and miso and garlic-confit refried beans between the doubled corn tortillas for Colie, and deep-fried avocado (and the same other things) tacos for me.  Guacamole and homemade tortilla chips as a starter.  The grocery store had some great looking big freshwater shrimp on sale, so I also made four pan-seared freshwater shrimp with a chipotle-lime vinaigrette for Colie.  Pretty good stuff, especially with a brace of grapefruit-based cocktails. 

One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy.

Start with pork breakfast sausage of choice...

 

Cook until nicely browned...

You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions...

Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage...

Add milk and stir near continuously, until roux thickens milk to a nice consistency. 

One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy.
Start with pork breakfast sausage of choice...
 

Cook until nicely browned...

You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions...

Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage...


Add milk and stir near continuously, until roux thickens milk to a nice consistency. 

About bloody time someone did it right. So many people do it wrong around here.

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Bring "real" biscuits from oven, pull apart, add to plate, cover with gravy and eat. 

Later research triple bypass operations.

Looks yummy.  Do you put in any spices other than what comes in the sausage and butter?

You can add salt and pepper to taste. I find the sausage adds enough saltiness, but I usually add some Black Pepper.