Stalling on the smoked brisket

bbq smoked brisket
This is one recipe that is pretty essential for anyone who is really keen on BBQ or in fact anyone who really enjoys any type of food-based, guaranteed STD free, pornography going on in their mouth.

It is also a recipe that I’ve taken my sweet time getting up here for your viewing pleasure.

Yeah, I’m heaps soz.

Anyhow, I need to keep this short and sweet just because I shouldn’t even be trying to entertain you folks (yeah plural. I know for a fact there’s at least three of you now) with this conduit of my love of food to the outside world and I should definitely be tallying invoices and dockets from our last week at the restaurant. Can you see what’s happened? I just opted for the more fun option… not very good at adulting at all am I?

So the one thing I feel I should bring to your attention is that the brisket does a little thing around the 65C mark that people in voodoo BBQ circles worldwide like to call “the stall”. The brisket may indeed stall at 65C for half an hour or so. It’s just what it does. Get used to it and we can all still be friends.

Nice.

Go smoke some brisket now.

Start with one of these or something else that is good for smoking meat
Start with one of these or something else that is good for smoking meat

Smoking brisket makes me smile
Smoking brisket makes me smile

Slice it up so many people may partake in the smoky briskety goodness
Slice it up so many people may partake in the smoky briskety goodness

COFFEE SMOKED BRISKET

(For a gathering of the hungry man’s club.)

3.5-4kg beef brisket (a bigger brisket will just take a little longer)
2 cups strong black coffee
Salt and pepper
Probe thermometer
Pretty much all of the other sides on these pages work with smoked brisket, so take your pick.

• Season beef well with salt and pepper. Proper well. A good handful should do the trick
• Get your smoker up to 110-120C and while your waiting around, get that coffee into a spray bottle
• Get the brisket into your smoker, making sure you keep a fairly constant-ish 110-120C. Give your beef a nice little spray with the coffee every 30-40 minutes
• After 4-5 hours the brisket should have an internal temp of 65-70C or so. This is when I like to wrap it
• Remove the brisket, give it one last spritz with that coffee and wrap it with alfoil. Return to the smoker for another 3-4 hours or until the internal temperature at the thickest point in the brisket is 92-95C. This is definitely as specific as I get with this whole cooking lark and there is a reason for that – this is how you make it really effing good!
• Once the brisket is at 92-95C remove from smoker and rest for one hour
• Make sure you let it rest for 1 hour as this is how it ends up really sexy
• Now and only now it is time to eat your brisket
• Get some sides together, get some sauces together and then get it into your face. Or get it on a burger with some BBQ sauce*, jalapenos, pickles and chopped white onion for my current favourite. Still, as long as it ends up in your face you will be happy

*I like 2 parts this BBQ sauce cooked out with 1 part maple syrup. 2 cups BBQ with 1 cup of maple. Simmer that out for 10 or 15 minutes over med-low heat. You can do that, right?

That's my bit
That’s my bit

All pics, except that one of the smoker, belong to my friend Bec Clark.

Fish Wing Friday this Easter #forthesea

SAMSUNG CSC
Southern fried fish wings that I cooked last week for sustainable seafood day and I’m posting now so you can do something a little different for your fish thing this Easter.

That almost makes me look a little organized, eh… but I think those of us in the know certainly know the actuality is very different from the appearance…

Anyhow, you might be excused for thinking that this is a recipe that is made using flying fish and more specifically, their wings. You might also be excused for asking how the on switch works so I am certainly not going to judge…

No, this is not a recipe featuring the flighted mythical bird-fish, but instead the tasty tasty, oft forgotten or used for crab bait, pectoral wings of our oceanic dwelling friends, the fishes. Or more specifically in this case, the more sustainable line caught or farmed Australian barramundi.

Fish wings, much like fish heads or smaller fish like white bait or sardines, are commonly used for bait or just tossed away like yesterday’s rubbish… or a young hipsters razor… or a Justin Beiber CD… But fish wings are not to be tossed away, no, no, no. Tossed through seasoned flour or breadcrumbs and then deep-fried possibly, but definitely not tossed away. These tasty little morsels will have you coming back time and time again for what will probably be that one fish meal in your life that gives you the best bang for your buck. Coming in at around the $3 a serve this is like a 3 buck prostitute who is both clean and at the top of her game! Tasty and delish! There is nothing about this dish that isn’t to be loved; the price, the taste, the sustainability… I love it more than my arm. Not my right arm of course, but it defo means more to me than my lefty for now. I could do without lefty if it came down to the choice between him and the fish wings. Sorry lefty, I really am.

Coated in potato flour and then seasoned with my southern spice mix, these things came up even better than expected. Some home made hot sauce and ranch dressing to complete the package and I was ready to pat myself on the back… and then maybe get comfy… whisper a few sweet nothings into my own ear… and…

Whoa. I just get caught up in the moment way to easily.

Recipe time.

I will sort you out with a recipe for my kale and apple 'slaw soon enough
I will sort you out with a recipe for my kale and apple ‘slaw soon enough
Just really tasty little morsels
Just really tasty little morsels

SOUTHERN FRIED BARRAMUNDI WINGS with HOT SAUCE & RANCH DRESSING (serves 4)

1.5-2kg fish wings (3-4 per serve), scaled
2 eggs, whisked
1 cup of Big Red Rub or your favourite southern/creole/Cajun seasoning
2 cups potato flour (starch) and maybe a little extra
Oil for deep frying
A deep fryer, large pot or cauldron suitable for deep frying
Salt
Hot sauce, ranch dressing, lemon and coleslaw to serve

• Combine fish wings and red seasoning in a large bowl and toss to coat
• Add eggs and mix to coat
• Add potato flour and toss to coat. Rubber gloves can be handy here if you don’t like getting all icky and sticky, and only if you don’t need them for your game of “doctors and nurses” tonight. You want the wings to be quite dry coated, not a wet batter, so if you need to add a little extra potato flour you do that right now
• While this whole coaty coaty thing is going down you need to have some oil heating in the thing that you use to heat your oil. 180C is a pretty good temp for this little project
• Once the oil is up to temp give the wings a little tap to get rid of any extra flour and drop them gently into the oil. 4 minutes is pretty much bang on for a medium sized fish wing
• Once cooked remove from oil, drain in a basket or on absorbent paper, season with salt and serve drizzled with hot sauce and ranch dressing, and with a nice coleslaw on the side
• Effing A, that’s winning all over the place right there; god for Easter, good for your belly, good for your wallet and good for our oceans

For more information on sustainable seafood try the MSC website.