A while back I made a cajun brisket which turned out to be absolutely perfect, it was tender and delicious.  Well, after I sent half of the brisket to my Dad he decided that he wanted to give brisket a try and I have to admit, I think my Pops has some freakin skill!  This brisket turned out to be really good for a first shot at brisket and after chilling over night would make a fine meal the next day.

So, all of that being said, this is the crazy plate of doom that I created this morning and it was all I could have hoped for.  This was just going to be brisket and mushrooms but I just kept adding stuff and it turned out to be really awesome.

I’m not gonna show the whole brisket process, I’ll save that for another post, just keep in mind if ya ever have brisket the next morning it’s great with eggs or even like this.

Here’s what ya need:

3 cups cooked brown rice (diabetes demands it be brown for me)

A few ounces of  brisket sliced (I didn’t weigh it I just started slicing)

1 large tablespoon of “fake” butter (trying to be somewhat healthy here)

1 can sliced mushrooms

1 can diced tomatoes

1 can cream of mushroom soup with roasted garlic

1 cup water

And what to do:

Melt the fake butter in a sautee pan, and add the brisket, all we are doing here is getting it warmed through since it should be all smoked up.  The upside to doing this first is that it releases some of the flavor from the brisket into the butter, mmmmmmm.  Ok, now add the mushrooms, tomatos, can of cream of mushroom soup, and water and bring to boil uncovered.  Once boiling reduce heat and let simmer for 20 minutes which will help to thicken up the sauce around the brisket.

Place a healthy heaping over some rice and enjoy.  If you use enough brisket this should actually feed 3-4 people if they are all focused on healthy portions like I have been forced to be haha.

One of the aisles that I have the most trouble with is the huge wall of sauces and marinades.  I can never just pass by grab a bottle of something in motion and continue on.  No, not me, I have to spend about 45 minutes scouring over the wall of deliciousness until I find something that I have never tried before.

In all honesty this just doesn’t happen very often and I end up just grabbing something plain and leaving.  Not on this day, as I stood there looking up, up, down, down, left, right, left, right, B, A, select, start, I saw a light shining down as if it was a ray of light shining from the heavens.

It could have been a rainbow but I’m pretty sure it was just a beam of light… Sorry, that’s not the point, the point is that I saw West Indies Spice Co.  Just the name itself had me intrigued so I picked it up and low and behold I had found the treasure.  Pirates Gold Inferno Hot Marinade was now in my hand and was going to be used on these awesome London Broils.

I just couldn’t wait to get my new find to the house and start up a nice marinade with it but first…To the Beer!

I figured this was going to be a Caribbean style steak so I grabbed beer with “lime” in it and a bottle of Pineapple Soda to add to the marinade.  Now, I might get a little sweet and spicy out of this deal.

Grabbed some potatoes and mushrooms, and a few ears of corn and headed to the checkout.

As soon as I got the groceries in the house I opened the bottle of Pirates Gold, dipped my finger in it and tasted it immediately… HOLY CRAP MY FACE IS ON FIRE!!!!  That marinade is not kidding, just a little bit on the tongue and I could immediately feel the heat.  They say on the bottle the longer you soak in it the hotter it’s gonna get so I figured to make the marinade immediately and let it soak for 7 hours.  That should be plenty hot.

I mixed up the marinade, added the steaks, placed in the fridge and started playin Rock Band to pass the time.

After finally grilling the steaks I just have to say that these things were delicious.  The flavors were subtle enough that you could tastes them but could also still taste the steak.  It had a bit of heat on the back-end which was a really nice touch.

All in all if you can find this marinade I really recommend trying it out but using it as a base for a full marinade is the only way to go in my mind.

To Make the Marinade

You just want to make enough to cover your meat completely so play with the amounts until you get it the way you want it.

Pirates Gold Inferno Hot Marinade

Pineapple Soda

Lime Flavored Beer

Garlic Powder

Onion Powder

Salt

Black pepper

Mix all ingredients well until you have a nice flavored liquid.  Add the meat and marinate in the fridge for a few hours, best results would be overnight.

Throw it on the grill and enjoy!

Also, I need ya to forgive the pictures, was trying out a new camera and things got a little weird.

The crazy thing is that it took me getting my hands on a Bubba Keg to finally get my brisket to turn out the way I wanted. My plan when I first started on the brisket was to use this recipe as an opportunity to do a review on the Bubba Keg and how it cooks, but after tasting this brisket I realized I couldn’t do a full Bubba Keg review because the food was just too dang good.

The upside to the Bubba Keg is that once I got the temp to 190 degrees it stayed at that temp for 13 hours. I will admit that I let it get a little hot to start off so it took a while to get the temp to where I wanted it but after that everything went very smoothly.

Ok so after 13 hours at 190 degrees this brisket had the perfect bark, beautiful smoke ring, was super tender and juicy and made the best brisket sandwich ever.

I did set up a couple handfuls of lump coal, then added a few handfulls of soaked Pecan wood that I had leftover and figured it would be a nice touch.

Now, I wanted to use a rub from Spice Guy but I’m completely out and haven’t had a chance to place a new order so I took an idea that I was given a while back and figured I would just make a rub of my own.  And yes I am going to tell you the recipe for the rub.  Although there is nothing exact in this post feel free to just try out different amounts until you get the flavor you want.

For the Rub

Granulated Garlic

Granulated Onion

Smoked Paprika

Paprika

Black Pepper

Lemon Pepper

Cayenne Pepper

Lemon Zest

Orange Zest

Cinnamon

Brown Sugar

Sugar

Salt

Ground Cumin

and just a little nutmeg

Mix all of the ingredients together and then rub it down.  I was a little worried about the sugar but at the low temps it turned out perfect.

Let the brisket go for 12-13 hours at 190 – 200 degrees and be prepared for the pain.  And by pain I mean that your tongue will beat your face half to death if you get any on your cheeks.

Just as a serving suggestion I placed this on a soft hoagie roll, added some BBQ sauce, Cheddar Cheese, and Tomato and by golly she was amazazing!

Did I not use enough egg, did I forget the breadcrumbs, did I not refrigerate the patties long enough, what could I have done wrong?  I couldn’t wrap my head around why they just wouldn’t work for me this day.  I was about to get discouraged and then I had a brilliant idea.

Since these burgers aren’t working anyway, let’s make some grilled BBQ sloppy joes, yeah, that’s the ticket.  So, I continued to cook my crumbled beef and sausage on the grill until almost done…wait, wait, I’m getting ahead of myself, let me tell you the recipe and give some steps on how to make these amazing things.

Ingredients:

2 lbs ground beef

2 lbs ground sausage

1 lb of bacon

1 egg

1/2 cup bread crumbs

1/2 cup favorite BBQ sauce

2 tblsp Worcestershire Sauce

3 tblsp Hot Sauce

Another bottle of BBQ sauce (don’t add this one to the meat mix)

Now just add some black pepper, salt, garlic powder, and onion powder to the mix and get to mixin…

I mean, mix all of this stuff up until you can’t tell the difference between beef and sausage.  Then take a ball of the meat mix (a ball that just fits in your palm) roll it around like you are making a meatball then patty it out.   Keep doing this until you have made all of the burgers up.  Place them in the fridge for about an hour to set.

Now, for a little special tip, while the burgers are chillin, go ahead and fry up a pound of bacon.  This was just the touch that these things needed.

Ok, bacon is ready, burgers are chilled, grill has been started, and now it’s ready to cook.  If you are lucky these burgers might not fall apart on you but for this recipe we kinda hope they do.  Place them on the grill and don’t touch them again for a good 6-8 minutes.  Try to turn them over once, we only want to try once because we don’t want them to be complete crumbles on the grill.  I was able to not lose any of the meat between the grills.

Cook this next side until almost completely done.  And now comes the fun part.  If you have a cast iron pot, put the meat from the grill, BBQ sauce and any other seasonings that you would like to the pot and place it back on the grill.  Let this cook until it gets a nice boil and then put them on the buns.

I topped these things with swiss and cheddar cheese, mayo, tomato, and the star of the show Bacon!

My neighbors almost lost their minds when they tasted these little tasty treats and I couldn’t resist falling in love with them.  Every once in a while it takes a mistake to create a genius dish and these will be perfected soon.