A Yummy Smoke

Summer is the perfect time for smoking meats! Last weekend I did just that and the result was Smoked Brisket Sandwiches with Two BBQ Sauces and Homemade Slaw. Plus an outrageous side dish inspired by a recipe by one of my idols - Iron Chef Alex Guarnaschelli - Cavatappi with Bacon Tomato Sauce.

I bought a brisket point cut (approximately three and a half pounds) as opposed to a flat because the tip has a thicker fat layer which results in greater flavor. The night before smoking, I made a rub consisting of brown sugar, salt, pepper, smoked paprika, garlic powder, and onion powder. I applied a generous layer to all sides, rubbed it into the meat, and covered in plastic wrap to refrigerate overnight.

Early the next morning, I preheated my smoker to 250 degrees and added a combination of oak and applewood chips. I inserted the built in meat thermometer and placed the brisket in the smoker. It stayed there for over eight hours until the internal temperature reached 190 degrees. I rotated it every two hours.

...a few hours later....

...a few more hours later....

...time to cover and rest...

...a flavorful crust and fall-apart tender meat. Success!

I decided to make two completely different barbecue sauces - Smoky Texas (spicy with a kick) and Alabama White (less spicy but with a nice zing).

For the Smoky Texas sauce, I sautéd one chopped shallot and two cloves of minced garlic in two tablespoons of bacon fat (I cooked bacon earlier in the day for the cavatappi and reserved the fat.) Once the shallot started to caramelize, I added six ounces of tomato paste, stirring until it started to melt and toast, followed by one cup of beef stock, one half cup of brown sugar, one quarter cup of apple cider vinegar, one teaspoon each of ground cumin, cayenne pepper, and Sriracha, salt, and black pepper. I combined and then simmered for twenty minutes before adding it to a blender, processing until smooth.

The Alabama White sauce consisted of one cup of mayonnaise, one half cup of apple cider vinegar, two teaspoons of sugar, a few dashes of Worcestershire sauce, two minced cloves of garlic, one teaspoon of prepared horseradish, salt, and pepper. I also blended it until smooth.

The slaw dressing consisted of one cup of mayonnaise, one quarter cup of white wine vinegar, one teaspoon of celery seed, one quarter cup of sugar, salt, and pepper. Instead of cutting and shredding cabbage and carrots, I bought a bag of slaw mix. Huge time saver.

Parmesan Potato Wedges are always a great side dish. I cut small white potatoes into wedges, tossed with extra virgin olive oil, salt, pepper, and paprika, and then laid them out on a baking sheet lined with parchment paper. I baked at 400 degrees for thirty minutes, flipped them, and then baked for another fifteen minutes. A sprinkling of Parmesan cheese and fresh chopped chives and they were ready to eat. (Depending on the size of your potatoes, you may need to cook less or longer.)

Finally it was time to make the bacon tomato sauce for the cavatappi. This recipe is not identical to, but is inspired by a similar dish from Iron Chef Alex Guarnaschelli's Butter restaurant in New York City. As I said earlier, I cooked six strips of diced bacon, removed it to a plate, and took two tablespoons of the bacon fat for the Smoky Texas sauce. In the same pan with the remaining bacon fat, I added two large sliced shallots and ten thinly sliced cloves of garlic. I cooked until softened and starting to caramelize, about ten minutes.

Earlier, I took three cups of yellow cherry tomatoes and tossed on a sheet pan with extra virgin olive oil, salt and pepper. I popped the pan into a 400 degree oven until the tomatoes started to burst, around twenty minutes.

I added the tomatoes to the shallots and garlic along with two teaspoons of dried oregano, one teaspoon of sugar, and a pinch of red pepper flakes.

I poured the entire mixture into a blender and while running, I added one third cup of rice vinegar and one quarter cup of extra virgin olive oil. Once smooth, I added it back to my pan. I cooked the cavatappi in heavily salted water until al dente and combined with the tomato sauce along with a ladle of the pasta water.

Finally, I added in the cooked bacon, one half cup of grated Parmesan cheese, and fresh basil leaves.

Insanely good!

What are you having for dinner tonight?