Too hot to fire up the grill yesterday but I needed a BBQ fix.
Melted 1 stick of butter in a Dutch oven and browned an entire chopped vidalia onion and a few cloves of minced garlic. Once done, I added salt, pepper, and cayenne to taste along with 1/8 cup Worcestershire. Let that simmer for 5-10 min then threw in 1.5lbs of brisket I had vacuum-sealed in the freezer (chopped) along with 1/4 cup Blues Hog Tennessee Red and 1/2 cup Dukes Carolina Gold. Let that do it’s thing for another 10min and added a big can of crushed tomatoes, a can of corn, frozen lima beans, and a qt of chicken stock (BTB).
At this point I was out of room so on went the lid and simmered all day. Couple shakes of hot sauce and pepper vinegar and washed down with a few cold Budvars!
Melted 1 stick of butter in a Dutch oven and browned an entire chopped vidalia onion and a few cloves of minced garlic. Once done, I added salt, pepper, and cayenne to taste along with 1/8 cup Worcestershire. Let that simmer for 5-10 min then threw in 1.5lbs of brisket I had vacuum-sealed in the freezer (chopped) along with 1/4 cup Blues Hog Tennessee Red and 1/2 cup Dukes Carolina Gold. Let that do it’s thing for another 10min and added a big can of crushed tomatoes, a can of corn, frozen lima beans, and a qt of chicken stock (BTB).
At this point I was out of room so on went the lid and simmered all day. Couple shakes of hot sauce and pepper vinegar and washed down with a few cold Budvars!
