bbq oven beef brisket

Texas BBQ Beef Brisket… In the Oven!

bbq oven beef brisket

 

October is a very important month. And I’m not just talking about the month of Halloween, the month of scary movies, or the month when it’s socially acceptable to cook/eat any and all things pumpkin related. No, October is also Texas Wine Month.

And yes, Texas does make wine! Even if you don’t live in Texas or in a place where Texas wines are readily available, as far as I’m concerned, you can still enjoy your favorite glass (or bottle?) of vino with special pleasure this month; any excuse, right?!

The Texas Beef Council shared one of their favorite brisket recipes with us, along with some Texas wine pairings to go with it. This brisket is ultra easy because it can be made in your oven. So no worries if you don’t own a smoker! This is a perfect recipe for your next gameday, just pop that sucker in the oven first thing in the morning, and by the midday football matches you’ll have more delicious, tender red meat than you can shake a stick at. And since the recipe is from the official council that represents all things Texas and beef, you know the recipe is legit.

Curious about what the Texas Beef Council recommends serving with your beautiful brisket? They say…

·         Brennan Vineyards 2014 Texas Tempranillo

·         Duchman Family Winery 2012 Montepulciano

·         Spicewood Vineyards 2015 Cabernet Claret

Hey – I’ve done some wine tasting at Duchman and their reds are generally very good, so I’m in full favor of this list. Don’t have Texas wines where you live? I’m thinking your favorite Tempranillo, Montepulciano, or Cabernet will do the trick! Don’t like wine? First of all, what’s wrong with you, and second of all, you can cheers with a beer, I won’t be offended. (Well, maybe a little bit. Wine is the best.)

 

Oven Texas BBQ Beef Brisket

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Beef and Blue Cheese Stuffed Mushrooms

Beef and Blue Cheese Stuffed Mushrooms

Beef and Blue Cheese Stuffed Mushrooms

4th of July weekend is upon us! As the most highly anticipated summer cooking holiday of the year (sorry Memorial Day and Labor Day, but you know it’s true…) it’s imperative to have your menu game on point. And I’m not talking just the expected hot dogs and hamburgers. You need some winning sides ready if you’re going to impress at that neighborhood BBQ or block party!

Stuffed mushrooms are one of my favorites appetizers or sides any time of year, because you can make them as heavy or light as you’d like them to be, depending on what you choose to fill them with. Plus, in the summer, you can even cook ’em on the grill! The cow-loving folks at the Texas Beef Council recently reached out to us with an especially inspired idea… next time you’re debating between making burgers or stuffed mushrooms, why not treat yourself to the best of both worlds and stuff a mushroom full of beefy, blue cheesy goodness?

 

Beef and Blue Cheese Stuffed Mushrooms

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Texas Beef Council Western Burger

Say Yee Haw to National Burger Month

Texas Beef Council Western Burger

Did you know that May is National Burger Month?! Well, it is. As a human living in Austin, Texas, I eat my fair share of beef, and my Austin born & raised fiance eats a TON of it. It’s safe to say that burgers are his #1 favorite food in the world. So I feel like I’m somewhat qualified, even if it’s through transference, to tell you about good beef and burgers. And yes, if you haven’t been to Texas and had our beef, it’s good. Really, really good. (May I recommend ALC if you’re ever in the neighborhood?)

The lovely people at the Texas Beef Council sent over their latest recipe for celebrating National Burger Month: the Western Burger. This burger keeps it simple… no crazy sauces or deep-fried mischief here, just solid beef with a slight twist… jalapeños right in the patty! Because Texans also like it spicy. Texas Beef Council says, “This Western Burgeris a perfect, guilt-free way to celebrate the month-long holiday and gives a nutritious spin on one of Texans’ summertime staples fit for any backyard gathering.” Works for me! So if you want this bad boy healthy, you can serve him in a lettuce wrap instead of a bun, but follow your heart/stomach.

Texas Beef Council’s Western Burger

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Summertime Steak Salad

Savory Summertime Steak Salad

Summertime Steak Salad

This time of year, my favorite way to enjoy the long, warm summer nights is a leisurely grill & chill session. Glass of rosé in hand, lounging with friends, listening to Steely Dan (yup), and waiting for the grill to warm up. Turns out Calvin’s Dad was right.

Obviously steak is a classic grillin & chillin choice, and I’m a sucker for a big steak salad. This recipe is a great way to use a slab o’ grilled steak. Every good steak salad needs some blue cheese, so don’t skimp on this ingredient – get a nice, creamy, strong blue. Don’t skip grilling/caramelizing the onions, either. Raw onions are just not the same, although some very thinly sliced red onion pieces could work in a pinch.

Summertime Steak Salad with Worcestershire Dijon Dressing

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Endless Pairings: Emeril’s Chophouse

Emerils

While it’s clear we that love craft beer here at ES, we do not play favorites. Which is why we took advantage of an opportunity to attend a four-course wine pairing dinner at Emeril’s Chophouse at Sands Casino in Bethlehem, PA.  The event was based on South American Wines (from Chile) and some fall-themed foods. My expectations for this event were pretty simple – learn more about wine (how it’s made, how to choose a wine for particular meals, what’s so special about Chilean wine?), have some great food that I couldn’t have otherwise, and taste wine that truly complements the food I’m eating with the wine. Rather than boring you with my oh-so-important and attention-worthy opinions of every course, I’ll give you the cliff notes version.

First, let’s talk about my educational expectations. Whenever I go to these kinds of events, I want to leave knowing more than I did when I first arrived. The woman in charge of the “educational” aspect of the event was a very well-versed representative from Southern Wine. She did a great job of explaining why she chose Chilean Wines for this event (it is under-represented and often under-rated) and giving a good run-down of the people that made the wine. Something that I appreciated was learning about what the winemakers intended for the wine, what kind of grapes they picked, and why they picked a particular region. For instance, when drinking my favorite wine of the night (Ritual Pinot Noir) I learned that the grapes are pressed with the berries still in a bunch. When this occurs, more pronounced tanin flavors come through in the wine (which is something that I look for in a dry red).  The one thing that was missing from the education aspect of the event was that she really did not discuss why she chose the particular wine for each course. Like I said – she gave great information about the wines, but not as much about why the wine was chosen for the courses.

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Braised Beef Short Ribs_Bibigo

It’s Braised Meat Season: Celebrate with Short Ribs

Braised Beef Short Ribs_Bibigo

Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.

Korean Braised Beef Short Ribs

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Killen BBQ Beef Ribs

Food Porn Champion: The King of Beef Ribs

Killen BBQ Beef Ribs

This is an honest-to-god thing that I ate. OMG. I can’t even. It’s a Texas-style beef rib from the good folks at Killen’s BBQ in Pearland, TX. I didn’t have to travel to Pearland for this giant hunk of greatness, though – Killen came to me! They were featured at the Austin edition of the ultra-amazing Cochon555 Heritage BBQ event series, hosted right at W Austin. I ate so much that day, but it was worth every bite.

If you are a carnivore who is lucky enough to live in a city with an upcoming Cochon event (or if you have the means to travel to one…)  GO. I’m telling you. Go.

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