Simple Crockpot BBQ

To some people BBQ is a way of life. They have their grill and their smoker and know how to make their own sauce and rubs. I am one of those people and love coming up with new ways to make great BBQ. I also know there are a lot of people that don’t have the time or resources to go through all of that trouble but still love good BBQ. That reason is why I have come up with this little recipe. I wanted to make it easy for people that love great BBQ but may not have access to a smoker or grill to make their own at home with very little trouble. All you need is a crock pot a knife and a few ingredients from the grocery store.

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Here is how its done.

Ingredients:

1 beef brisket (2 to 4 lbs cut in half with fat trimmed off)

1 yellow onion (cut into thin slices)

3 jalapenos (diced)

1 bottle of BBQ sauce (I used Sweet Baby Rays)

2 tablespoons of Liquid Smoke

8 pieces of garlic toast (Texas toast)

Dill pickle Hamburger slices

Salt (2 tablespoons)

Black pepper (2 tablespoons)

Garlic powder (1 tablespoons)

Chili powder (3 tablespoons)

Cooking:

In the bottom of a large crock pot place the onion and jalapeno then lay the brisket on top. Now add all of the spices and cover with about half of the BBQ sauce and two tablespoons of the liquid smoke. You will now want to add just enough water to cover the top of the brisket. Then put the lid on the crock pot and cook on high for about 5 to 6 hrs.

After 5 to 6 hrs reduce heat to low and let cook another 2 to 3 hrs. What you want is for the brisket to get tender enough to pull apart with a fork.

After the brisket is done cooking move the pieces to a large bowl and start shredding it apart. Use a slotted spoon and add a couple of spoonfuls of the onion and jalapeno pieces from the crock pot and then add the rest of the BBQ sauce and mix it all together. While that is cooling heat up the oven and cook your garlic toast according to the directions on the box.

Once the garlic toast is done you are ready to assemble your sandwich. Place a big spoonful of the BBQ beef on a slice of garlic bread then add about 3 to 4 pickle slices to the top and place another piece of garlic toast on top to finish it off. You may also want to take it a step farther by adding some pickled red onions which really give it a nice zing.

I know some of you may think using the garlic toast as the sandwich bread is a little odd but trust me on this. It is a way of life to eat BBQ this way on the east coast and there is nothing quite like it.

All that is left to do is sit back and enjoy some great tasting BBQ.

Thanks for reading

JMW

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Lazy Day Recipe Help #3

I think you will find that most of my lazy day recipe help blogs will revolve around breakfast. While I do come up with on the spot things for other meals breakfast is usually the one I experiment with the most in trying to make quick and easy. Today we are all about breakfast tacos. I know some of you will read this and say “what are breakfast tacos”? This makes me sad to know that there are places in the this country that do not serve breakfast tacos. Shame, Shame, Shame. But back to it.


I woke up one morning and was having a hard time figuring out what I wanted to do for breakfast. I did not want to pick something up and I wasn’t really up for cooking and elaborate meal that morning so I opened the fridge door and stared in waiting for something to jump out at me. I had smoked a nice big brisket the weekend before and had a few pieces of that left over. I of course had eggs and I remembered that I had saved a couple of left over tortillas from dinner a couple of nights before. So with that a plan started to form in my groggy early morning brain. Brisket breakfast tacos. “mmmm good”

Tip: Always keep eggs in the fridge. They are a very versatile and easy to make.

In a medium bowl I whisked up three eggs and poured them into a hot pan to scramble. When those were done I placed a few pieces of the brisket in the same pan and let it heat up (this doesn’t take long and makes a nice crispy edge that is wonderful). I took those out and added them to the plate with the eggs and then dropped in a tortilla. I heated those one at a time (since I was using the small pan that day) and heated them until them were soft and easy to roll.

Tip: If you do not have brisket a piece of leftover steak sliced thin or even microwave bacon can be used to make an equally tasty meal.

I laid out the now warm tortillas and then placed and equal amount of egg on each one. Then I added a slice of brisket to each, but after looking at it thought to myself that something was missing. I looked in the fridge and thought for a minute…CHEESE!!! I grabbed the bag of shredded cheddar and sprinkled a little on each taco then added a few drops of hot sauce.  Now all that was left to do was fold them up and enjoy. They turned out great and only took about 15 minutes to make (I was moving slow that morning).

 

Thanks for reading

JMW

The Salt lick BBQ

Great ***
Pretty Good
OK
No Thanks

Who’s ready for BBQ? Because for this weeks review SA Dining went on a road trip and came up with a winner. Right outside of Austin in Round Rock is a BBQ joint called The Salt Lick. They are known for their unique open pit smokers and delicious food all over Texas, so while I was in Austin I decided to head on over and give them a try.
As soon as I stepped out of my truck I could smell the smoke and it made my mouth start watering. I don’t know if this was just due to the anticipation of the meal to come or if it was because it just smelled so good. Either way I was ready to get inside and see what awaited me. When you walk in the door to The Salt Lick you see kitchen off to the right and everyone buzzing around chopping and cutting some of the best looking BBQ I have seen outside of my own smoker. At the corner of the counter they have a few of their homemade pies sitting on display and I knew I would have to try one, but more about that later. The seating is picnic style with long tables and benches for everyone to sit together and enjoy. I can imagine that when it is busy this can be a little bit annoying as I don’t really care for sharing my table with complete strangers but luckily I did not have to worry about it since they were not very busy when I got there.
After looking over the menu and having a very hard time deciding on just one thing I thought it would be a good idea to go with the all you can eat BBQ family style dinner. This means they bring you a little bit of everything including beef brisket, sausage and pork ribs for the meats and potato salad, Cole slaw, beans, bread and pickles and onions for sides.
I’m going to go ahead and get the sides out of the way before moving on to the meat. Most of these are just standard sides that you get at almost any BBQ place in Texas. The beans are just regular barracho beans which Texas is know for serving with everything BBQ related. While I am from the east coast originally and prefer BBQ baked beans these actually had a pretty nice flavor. The Cole slaw was a little bit better than most places but was still not the Cole slaw I grew up on. Most Texas restaurants make Cole slaw by shredding cabbage and dousing it in vinegar, where I am used to it having a little more creaminess to it with a little mayo and sugar added. Basically I like Cole slaw to have flavor and most of the restaurants out here do not make it that way. Now we move on to the potato salad which they take a different approach to making. This is a non mayo based potato salad that has more of a mustard flavoring to it. While it came off a little bland to me it was still pretty good, and when you added some of the signature BBQ sauce to it it was fantastic. Those are the big guns for the sides and while they were OK I am sure that they are not the reason that most people visit The Salt Lick.

The reason everyone visits The Salt Lick is because of the BBQ and I can say that I now know why. When they set the plate with all of the meat down in front of me I knew that I was in for a treat but I had no idea it would be as good as it was. The first thing I tried was the brisket and it was pretty good. It had a nice smokey flavor and those black crisp edges known as bark that everyone loves. The flavor is good enough that you don’t need sauce but it is even better with it added. My next taste came from the smoked sausage. I have eaten a lot of smoked sausage in my time and had many different flavors and variations but none of them were quite as good as this smoked sausage. I’m not sure if it was the flavor of the sausage or the the flavor that the smoke gave it but either way it was pretty incredible and when you added the BBQ sauce to it you have a flavor combo that cant be beat. I didn’t think that it could get any better than that and was perfectly happy with continuing on until there was no sausage left but I had these port ribs sitting there calling out to me to be tried. So I pushed past the sausage, picked up a rib and bit in to it. First let me tell you that there wasn’t much biting involved because it pretty much fell apart and started melting in your mouth it was so tender. Like the sausage the flavor was incredible and even better with a little sauce. The ribs were perfectly cooked and some of the best tasting I have ever had which says a lot because I grew up eating stuff like this. I’m not sure about you but when in comes to BBQ there are some things that need BBQ sauce and some that don’t, but there are also some that don’t but taste that much better if the sauce is good. The latter applies in the case of just about everything at The Salt Lick. The sauce is a unique blend that uses no tomatoes and has a slightly sweet but mustard flavor to it. It is not a very thick sauce but is thick enough to stick to your food and it is great on everything.
Now after that you would not think that I would have had room to try anything else but when I saw the list of deserts on the menu I had to give it a try anyway. You can choose between a slice of their homemade pecan pie or a bowl of their peach or blackberry cobbler and have a scoop of Blue Bell vanilla ice cream added on top of any of them. I opted for the pecan pie with a scoop of ice cream. The pie it self was pretty good but not the best I have ever had. I think the consistency was a little off for me. Instead of being gooey like a pecan pie should be it had more of a pumpkin pie consistency to it which I wasn’t really expecting. But the flavor was spot on and when you add the ice cream nothing else seemed to matter.
After all of that you can count it a sure thing that the next time I happen to be up in Austin I will be making time for a trip back to The Salt Lick and maybe a spot for a nice long nap afterward.

Thanks for reading,
JMW