Brisket Taco's

Brisket Taco's...

Pine Creek Style

This Brisket was so good...smoked just right & moist!

Mmmm...Cooked just right!

Read the complete post before cooking...

There are several steps and details..but all are simple. 

You just need time & planning! But so worth the wait!

Enjoy!

 Choose a brisket between 7-10 pounds. Fresh, not frozen, unless you have time to thaw and prepare...

This is a time consuming process and SO worth the time!

The fat cap should be around 1/4 inch thick...the fat cap helps tenderize this cut of meat while smoking. If the cap is any thicker, trim it down to size..you want the smoke to penetrate the brisket.

Start the smoker:

We used Mesquite pellets in our Traeger Grill...run the heat at 225-250 degrees. 

Cook the brisket for 4 hours, uncovered. Baste every hour or so.

 *See basting recipe below

Check the meat temperature, it should be 165-170. This is when the meat starts to tenderize.

 Then wrap aluminum foil for another 3+ hours. This helps the brisket to become tender.

The Brisket is done when the meat thermometer slides in easily and reads 185 degrees.

When done...Wrap the meat in foil, place in an ice chest.

 **(DO NOT ADD ICE!) 

The meat will stay hot and continue to tenderize until you are ready to serve. It may stay in the ice chest for up to 1 to 2 hours before serving.

~~~

I placed my meat in a roasting pan with some broth while cooking, *(see the Infusion Broth Recipe below).

**You will check your meat every hour or so and baste the meat with the broth! No need to turn the meat. Just make sure you close the smoker door each time.

**DO NOT BASTE THE MEAT AFTER THE FOIL HAS BEEN PLACED ON THE MEAT, (after about 4 hours).

There is some prep time involved and a rub to add to the meat...

Some of my photos were lost..."I DON'T KNOW HOW" but...I shall muddle through...The end results were awesome and there are enough photos to help you through the process! 

 We injected a mixture of:

The Infusion:

1 cup of beef broth

2 tablespoons of olive oil

1 tablespoon of Worcestershire sauce

1/4 cup of brewed Coffee

Mix well and inject the liquid in several places around the brisket about 4 or 5 times. Reserve the remaining broth for cooking and basting the meat. If you need more broth simply use plain beef broth.

*Some people use Apple Juice & Water to baste with, this would replace my Broth Recipe.

The basting Broth keeps the meat from drying out!

Then there is the...

 Pine Creek Style Rub

1 tablespoon Worcestershire Pepper Blend

1/2 tablespoon of cumin

1 tablespoon of Brown Sugar Splenda 

*(or 1/2 tablespoon of Brown Sugar) 

1/4 cup of sea salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon ground mustard

1 tablespoon of mexican chili power

Mix well.

Put olive oil on both sides of the brisket, then apply the rub to both sides of the meat.

This recipe is for ONE brisket...

It may be multiplied for more briskets.

 Yum this Brisket has the perfect crust!

 Cooked to perfection! Remove the fat cap and discard before cutting or fork splitting the meat. If slicing, cut AGAINST the grain!

We cut ours into small bites. We also froze half of the meat to use later for other recipes.

On this night we made Brisket Tacos! YUMMY!

Brisket can be served several ways...with potatoes & gravy...ETC.

 YUMMO....let's start layering!

 We made ours simple....We wanted the Smoked Brisket to be the main flavor!

Lettuce, green onions, tomatoes, cilantro & sour cream...

And a touch of HOT Sauce!

These were SO tasty...the smoked flavor really made a difference!

This Brisket had Pine Creek Style...

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Beef & Pepper Sauce (aka... Au Poivre Sauce)...

Beef & Pepper Sauce....When you sit down to dinner and at first bite....You fall in love with the flavors... & then you know.... You have a winning recipe! It's that YUMMY!

Brown, sear and simmer the ground sirloin meatballs. Shown with the lid on!

 Shown with the lid off....

 Dinner is served...

 Au Poivre Sauce...aka Pepper Sauce...OH MY, OH MY!!!

 My sautéed veggies served with the meat & sauce.  Sliced Potatoes, Zucchini & Onions.

These meatballs were the bomb!!! Big & Beefy!

We were in love with this new recipe of mine at first bite!

XO

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Beefy Irish Pub Sandwiches...

This sandwiches are always hit! Never once have these been anything, except deliscious & devoured! :)))
Served these at Christmas this year, but we also serve them year round!  

Beefy Irish Pub Sandwiches....

Irish Pub Sandwiches
  @The CattleQueen Cooks

Serves 6-8

Ingredients:

3 pounds of Chuck Roast, trim fat
1 tablespoon of Olive Oil
1/3 cup of Soy Sauce
1 cup of Coke (not diet)
2- 10.5 ounce cans of Beef Consommé
1/4 cup of minced Onion
1 Beef Bouillon cube, (I used Knorrs, soft cube)
1 teaspoon (or to taste) of Garlic Pepper (PineCreek Brand , see recipe here)
1/4 teaspoon of thyme
1 package of Knorr's Classic Brown Gravy, dry

*In addition you will need: 12-14 slices of Provolone or Jack Cheese & 6 -8 Sourdough rolls

Directions:

Combine all ingredients in a large crock. Cook on low for four hours.
Fork shred the beef off the bone, discard any chunks of fat & remove bones. Return to the crock pot & gravy mixture, cook for another 2 hours on low.

To Serve:

On sourdough sandwich rolls, split and fill with beef and two slices of Jack or Provolone cheese.
Heat in the microwave to melt cheese or use an oven set at 350 degrees, until cheese is melted.

In a small bowl add some of the gravy/cooking juices for dipping if desired. (Additional gravy may be added/made for dipping as well).


XO

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Cowboy Loco Moco...

Cowboy Loco Moco....Reposting this awesome meal....I've had almost a thousand hits on the yummy homestyle recipe.....Pin it today!

I love the Hawaiian dish...Loco Moco. If you've never had it, it consists of white rice, a hamburger patty, a fried egg and brown gravy on top of everything. 

*photo from Google free images

 Most of the Loco Moco you get in Hawaii looks like this dish. But there are SO MANY versions...EVEN in Hawaii. It is served pretty much everywhere, from Coffee Shops to Fine Dining Restaurant's. Yumm-o anyway you serve it!

Another Hawaiian version.... 

*photo from Google free images

We have some very good friends who are Hawaiian. They laughed when I called their local dish; "Good ole' Hawaiian Okie food"!

 I've been eating a version of this my whole life. Most of the time is was mashed potatoes, beef, an egg and gravy; white or brown. 

We've always called this Okie food....good ole' leftovers, the poor man's stick to your ribs food. Growing up and in college we made use of every last bite of food, in any way we could.

This comfort food is served for breakfast, lunch &/or dinner. 

It is good anytime of day. So enjoy my version of Loco Moco.

~~~

Cowboy Style Loco Moco

by NeeCee

 We warmed up the left overs from the April Fool's Meat loaf cake 

(see the recipe in the March posts under April Fool's Birthday Cake).  

Main ingredients for this rerun (left over's) meal are:
Mashed potatoes
Hamburger patty or a slice of Meatloaf
1 fried egg per serving
Gravy; brown or white
Salt & Pepper to taste

Layer in a bowl in this order:

 Mash potatoes, heated through 

Hamburger patty (or meat loaf as in my version), fried or reheated

Fried egg, prepared over easy

Drizzle with Gravy, nice and warm

Fried onions and chives to garnish

Season with Salt & Pepper

So good with the soft yolk running through it ALL!
Everything Has Style when Presented With Style...even Re-Run's! :)

SaveSave

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Chimichanga's

After a long day, something with leftovers was going to be the ticket ! The Chimichanga's I made were delicious and quick!

Chimichanga's
      fromPineCreekStyle

Ingredient's:

• 1 box of Mexican Rice (I use Rice`a`Roni or Farmers brand), follow directions and ingredients of the box
• 2/3rd's of a pound of cooked meat, your choice (I used Beef)
• 1 small can of Ranch Bean's
• 1 1/2 cups of cheddar cheese
• 2 green onions, sliced
• 1 small can of green chili's, drained
• 1 cube of Knoor's beef broth(or chicken depending on meat used)
• Garlic Perper seasoning to taste
• Cumin to taste
• 6 -8 large flour tortilla's
• Olive Oil for frying
• Sour Cream
• Salsa, store bought or homemade
• Fresh Guacamole, see my recipe here
• Extra cheese for making the burritos if desired

.Directions:

1. If using the Rice`a`Roni mix, saute the rice pasta mixture according to the box, then add the seasoning packet and water, otherwise follow the directions on your  mexican rice box
2. Before simmering the rice, add one can of drained ranch beans & the cooked meat
3. Next, add the drained green chili's, spices, green onion and broth cube. Cook as directed according to the box
4. When the rice mixture is done, stir in the cheddar cheese.
5. On a warmed tortilla add some rice mixture and extra cheese if desired. wrap and close like a burrito. Repeat until 6-8 burrito's have been made.
6. On a warm, oil prepared griddle or a large fry pan, grill the burritos until crisp on all sides.
7. Top the chimichanga's with sour cream, guacamole & salsa....
8. Serve & Enjoy!

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Corn Beef & Cabbage Dinner

Corned Beef & Cabbage Dinner

This post has had many reposts....over 400!

 You will need:

1 package of Corned Beef, slice meat into long strips

1 package (32oz) of Beef Broth

2 medium onions, sliced into wedges

1 head of cabbage, sliced into wedges

2 cans of sliced potatoes or 3-4 potatoes sliced

Worcestershire pepper to taste

Garlic Pepper to taste

2 packages of beef gravy mix

Olive oil, I use garlic infused.

Drizzle olive oil in the crock pot...Add the meat and turn to coat with oil.

Season meat with Worcestershire pepper and Garlic pepper.

Add onions and broth, reserve about a 3/4 of broth for later use. Turn the crock pot on high...cooking for 3 hours. *If using raw potatoes, add here!

Cut cabbage in half and rinse with water. Drain cabbage on paper towels. Slice into large chunks and add to the crock pot. Cook on high for 2 hours, then...

Add the gravy mix to the reserved beef broth and mix well. 

Stir in the gravy mixture and gently blend well.

If you are using canned potatoes, add them to the last 30-45 minutes of cooking time.

 (I used canned because that is what I had on hand.)

*If using raw potatoes, cut and slice, adding at the same time as the cabbage and onions.

Finished and ready to be served! Oh, Yummy....This was GOOD!

From Crock Pot to the Plate with Style...

Enjoy...

***

Serve dinner with some potato rolls or bread for extra yum!

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Cowboy Mac 'n Cheese...

Cowboy Mac 'n Cheese...
This quick and easy meal is semi-homemade! Packed with flavor, hardly any leftovers were to be found!

Cowboy Mac 'n Cheese
  Author: The CattleQueen Cooks

Ingredients:

• 2 boxes of Macaroni & Cheese, prepare as directed
• Add a chick broth cube to the water as the noodles cook
• 1 pound of lean hamburger, cooked and seasoned to taste
• 1 can of fire roasted tomatoes, drained
• 1 can of mild green chili's, drained
• 1 can (family size) of ranch beans, lightly drained
• 1 large onion chopped small and sautéed
• 1 tablespoon of butter for sauteing 
• 1 jar of cheddar cheese sauce, found in the "Chips" aisle
• Seasoning to taste, Salt & Pepper or Garlic Pepper

Directions:

1. Cook Mac 'n Cheese according to the box, adding the chicken broth cube, set aside to cool, place in a parge mixing bowl
2. Saute chopped onion with the butter, add to cooked Mac 'n Cheese 
3. Next add the drained green chili's & tomatoes 
4. Cook the hamburger in a frying pan with seasoning to taste 
5. Add the drained ranch beans to the other ingredients 
6. Gently fold in the jar of cheese and mix
7. Mix all ingredients together gently and place in a cooking pot or cast iron to/pan
8. Heat in an oven set at 350 degrees until heated through and serve

Serve and watch it disappear!
XO

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Shredded Beef Taquito's...

Shredded Beef Taquito's...
Delish, Quick & Easy....Very Yummy!

Shredded Beef Taquito's
Author: NeeCee @ The CattleQueen Cooks

Ingredients:

• 1- 8oz package of softened cream cheese
• 2 cups of shredded Mexican blend cheese
• 1 can of green chili's, drained or jalapenos, chopped
• 12 tortilla's ( I used Low Card whole wheat tortilla's)
• 1 medium onion, chopped fine
• 1 tablespoon of dehydrated chopped garlic
• 1 package of taco seasoning
• cumin to taste
• 1 1/2 cups shredded, cooked beef *(I used Prime Rib and fork shred the meat)
• olive oil for frying

Directions:

1. In a medium bowl, blend the spices into the cream cheese
2. Next, add the chopped onion, green chili's  & garlic, mixing well
3. Blend in the Mexican cheese and shredded beef
4. Spread a small amount onto a tortilla with a spatula, then roll up, repeat until all 12 are filled
5. In a frying pan, heat the olive oil for frying
6. Fry 3-4 taquito's at a time on all sides, turning as needed
7. Drain taquito's over the pan and set on paper towels to drain
8. Serve immediately

Serve with Sour Cream, Salsa, Guacamole &/or Nacho Cheese

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Steak & Veggie Bruschetta...

I made this bruschetta for lunch recently...Ornery was very happy!


Steak & Veggie Bruschetta
Author: The CattleQueen Cooks
Ingredients:

1 loaf of sourdough bread, sliced horizontally in half, then each side, slice (Do not completely cut through the bottom half) into individual serving sizes, set aside

• 4-6  tablespoons of soften or melted butter
• Garlic salt to taste
• 1/2 heaping cup of grated Parmesan Cheese
• 3/4 cup of diced cooked steak
• 1 cup of diced, cooked mixed veggies; I used broccoli, cauliflower & potatoes
• 1 to 1 1/2 cups of Four Cheese Alfredo Sauce
• Garlic Pepper blend, see my recipe here, to taste
• Garnish with chopped Italian Parsley

Directions:

1. On the bread halves, apply the butter & season with the garlic salt
2. Sprinkle the Parmesan cheese on top.
3. Broil the Bread until the bread is crispy to desired amount. Watch closely.
4. Reduce the empty oven to bake & 400 degrees
5. On top of the cooked bread add the meat & veggies evenly across the tops of the bread
6. Next add the cheesey Alfredo sauce across the top, spreading evenly
7. Return to the oven and bake at 400 degrees until hot, about 10-15 minutes

Serve as a meal or as appetizers .....

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