Cherry Spiced Cured Beef Brisket: Methods, Recipe & Q-view Maximus

Something to warm up to after a cold day at work...
 

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Bearcarver said:

OMG !!!!

You even use Miracle Whip, instead of the old regular "Bland" Mayo!

That does it ---Mrs Bear, pack the bags---we're moving to Wyoming!!!  

Bear

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  Isn't plain ol' mayo the pits? My wife uses it for certain recipes like potatoe salad, but I don't go out of my way to grab a jar of it. Kind of like Elmer's School Glue in a sandwich...hah, Elmer's might even taste like something though!

Hey, I don't know if you'd like the weather over here...wicked temp swings this past few weeks...snow and sub zero temps, ice/snow-pack covered roads and all the russian rhoulette drivers you can stand...now it's snowing and above freezing, and water running everywhere for the past 3-4 days. Can you catch your long naps when it's like this? Just curious, 'cause I thought bears liked sub-zero temps through their hibernation...
 

NWDave said:

Man, this just ain't fair.  Eric, you're over the top.  About the only thing left for this thread (AND I'M NOT SUGGESTING IT AT ALL) is you baking the bread and growing the lettuce (snow lettuce, of course). 

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Hmm...I do have a couple of new camp style dutch ovens and a lots of charcoal briquettes...and have been reading up and practicing a few things...temp control isn't too bad at all...hmm...

Now the snow lettuce...it'd have to be fast growing 'cause our snow is melting soon after it falls...

 

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This speaks for itself:









Sweet n' heat with the chew and background flavor of the cherry spiced cured beef? ! Yeah, baby!!! WOOOOOOOO---HOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!

Eric

SmokinAl said:

Geez Eric, once again you come up with something totally off the wall. I mean I've always had pastrami with a little butter & spicy mustard on rye bread. That sammie you made looks absolutely delicious.   

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Oh, nothing too special there, just a scrounging session in the fridge with thoughts of "what if" running through my head. I do find many times that the simplest of things can make for such good eating, and that sandwich was no exception.

 

NWDave said:

Here's a thought for your beans:  How about in Dutchs Wicked Baked Beans?  Now, I'd bet that would rock your boat.  Tell me, how spicy is the Ro-Tel?  I've seen it included in other receipes.  By the way, we're getting a ton of rain and that should mean more snow for your lettuce.

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Yeah, Dave, this is actually a spin-off of a spin-off of Dutch's Wicked Beans. I use rotels instead of japs and ketchup for a bit less sweet profile, still using the pineapple chunks, with a pretty good amount of bacon pieces. Oh, I don't use brown sugar in mine most of the time...depends on what I want that particular day.

Oh, and the rotels do pack it with them...I cant imagine how few people would be able to eat the beans with japs and rotels combined...that would truely be wicked.

The beans, rotels and spiced beef in the last q-view was a pretty good simple bowl of beans, but, wow! It caught up with me about 10 minutes after eating a bowl...just a wee-bit of heat to bring on the sweats. I needed it though. I waited until the first sweats stopped and grabbed another bowl full...go figure......

Let me say that from those two bowls of beans, I felt it the next day...

Still getting shots of snow here about every 12-18 hours...ah, winter in Wyoming.

Jeeze, I've been so busy today that I forgot I still have a 1/4 lb chunk of that beef left...hmm...maybe I'll just chomp it up! Ha-ha-ha!

Eric