Sweet chili sauce might be my all-time favorite condiment, and brisket is definitely in my top 3 favorite meats. So, a thought stuck me the other day, out of the blue, Hey, those two would be awesome together! And thus, this recipe was born.
Tag Archives: brisket
My darlin’ called yesterday to tell me that it smelled like fall outside, and she was hankerin’ for some chili and cornbread. I replied, “Your wish is my command.” (15 years, baby!)
I just happened to have the necessary left-overs in the freezer, so here’s what she got…
Victoria’s favorite Brisket Chili
2 white onions, diced
2 Tbs fresh garlic, minced
2 (15oz) cans diced tomatoes
15 oz water
2 cups chicken stock*
1 sm can diced green chilies
Salt & pepper
1/2 pkg taco seasoning
2 Lbs ground beef (80/20)
2lbs smoked brisket, thawed and cubed
1lb grilled strip steak, thawed and cubed
2 (15oz) cans dark red kidney beans
2 (15oz cans pinto beans
1 (12oz) can tomato paste
5 fresh organic tomatoes, cubed
In a frying pan, cook ground beef, with salt, pepper, and taco seasoning, until crumbled. Drain and set aside.
In a heavy bottom pot, cook bacon until crisp, remove and set aside for later. Reduce heat and add onions and cooked ground beef to the bacon fat, saute 5 minutes, stirring. Add garlic and green chilies, and cook 5 more minutes. Add canned tomatoes, with juice, 15 oz of water, and chicken stock. Bring to simmer.
Add brisket and steak, cover and simmer on low for 1 hour.
Add all beans, tomato paste, bacon (diced), and fresh tomatoes. Simmer one more hour, uncovered.
To serve, top with Mexican crema, diced green onions, and shredded extra-sharp cheddar.
*For an even richer flavor, you can substitute the chicken broth with brisket broth, if you have some.
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Since my childhood, I can remember my mother Millie cooking so many delicious southern dishes using her famous sauce. Millie’s memory still lives on in our family, as she has inspired my wife and I to re-create this one of a kind sweet and tasty barbecue sauce.
– Craig & Toni Brown
The first commercial barbecue sauce was made by H.J. Heinz Co. in 1948, and today there are hundreds if not thousands of varieties of jars, jugs, and bottles available.
Thought it might be time to get all of my La Caja China “How To” posts indexed for easy ready (and to save myself the trouble of constantly looking up the individual URLs…I’m so lazy…)
La Caja China is not a good or a service – It’s an experience. It’s a culture. It’s about the age-old mainstays of good food, good friends, and good times. It’s rugged but romantic. Requiring butchering, braising, brining and handling. It’s charcoal and chatter. As the food cooks, the aromas become as enticing as the spectacle itself. It becomes not just a conversation piece, but a conversation starter.
Most of all, La Caja China is realizing that in 4 hours or less you’ve made a delicious, authentic meal that ended up feeding your soul.
Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists! Your free membership helps us teach valuable cooking skills to at-risk youth!
Here are some of my most popular “how to” posts on La Caja China…if you’re looking for great recipes for cooking on your La Caja China, check out my cookbooks La Caja China Cooking and La Caja China Word, available in paperback and Kindle eBook on Amazon.com at www.perryperkinsbooks.com
Here’s a great side-dish to grill over the coals while your whole pig, briskets, or pork shoulders are roasting inside your La Caja China (or, to just grill over coals, if you haven’t gotten your roasting box, yet.)
I try not to wrench my shoulder while patting myself on the back, but these are GOOD.
“The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.” (From Wikipedia)
Brisket Stuffed Poblano Peppers
4 Poblano peppers, whole
1 cup smoked brisket, diced or shredded
1lb ground sirloin
1 Tbs Bandiola Barbecue Spice
1 tsp red pepper flakes (optional)
½ lb mushrooms, diced
½ cup brisket broth* (optional)
1 sm onion, diced
1 cup Mexican cheese blend, shredded
Pan fry ground sirloin over medium heat with Bandiola Barbecue Spice, pepper flakes, and onion, until beef is crumbled. If you have brisket broth, add it to the burger and onions and allow to moisture to cook off. Add mushrooms and shredded/diced brisket just before beef is done. Cook until mushrooms soften.
Drain and allow to cool slightly.
Grill peppers over high heat 2-3 minutes on each side until charred. Cool slightly. Place peppers in a large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin from peppers. For pure awesomeness, toss a couple of oak chunks on the coals when you fire them up.
Cut the tops off each pepper, reserve, and gently scrape seeds and ribs out with a teaspoon (leave sides intact.) Set peppers aside.
Stir together burger/veggie mixture with cheese. Spoon evenly into peppers, slightly over stuffing (be careful, if the sides are too soft, they can burst), place caps on top, and pin in place with 3 toothpicks. Toothpicks should be soaked in water 10-15 minutes.
Grill over medium coals, 8-10 minutes or until filling is thoroughly heated and cheese is melted. If the peppers start getting too dark, move to a cooler spot on the grill and cover.
Great with brisket, steaks, chops, old boots…whatever. If you have leftover filling, it makes a killer omelet the next morning!
*By the way – brisket broth is the freakin’ elixir of the gods. Save it, freeze it, and use it in this recipe, or to make amazing burgers, meatloaf, soups, and stews. It’s awesome!
7628 SW Nyberg St
Tualatin, OR 97062
Also at: 12720 SW Walker Rd. Beaverton, OR
What we tried:
Bambuza salad rolls $4.90
Banh Mi Thit Heo Nuong $4.90
Hanoi beef pho $7.90
Coconut summer rolls $4.90
bia 33 – Vietnam beer $4.50
Bubble Tea Smoothie, Coffee flavor $3.50
What I liked best: Bambuza salad rolls, Hanoi beef pho
Rating: 4/5 Stars
One line review:
“Very good food + New and interesting flavors + Fair price = I’ll be back.”
Pho [pron: faa] is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes rice noodles, and is often served with Vietnamese basil, lime, bean sprouts that are added to the soup by the diner. The specific place of origin appears to be southwest of Hanoi in Nam Dinh province, then a substantial textile market, where cooks sought to please both Vietnamese (with local rice noodles, of Chinese origin) and French tastes (cattle before the French arrival being beasts of burden, not frequently sources of beef). It was first sold by vendors from large boxes, until the first phở restaurant was opened in the 1920s in Hanoi.
Phở is served in a bowl with a specific cut of white rice noodles (called bánh phở’) in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs. “With the lot” (made with all or most of the shop’s chicken and cattle offerings, including chicken hearts and livers and beef tripe and tendons) is known as phở đặc biệt (“specialty phở”) – http://en.wikipedia.org/wiki/Ph%E1%BB%9F
So, I’ve been driving past the sign for this place for months now, and every time I notice it, I think, Dang, I gotta go try that! Bambuza Vietnam Grill sits at the intersection of I-5 and Nyberg Road, at the Tualatin Exit (turn like your going to Fred Meyer, then hang another left.)
Now besides that fact that it’s someplace new to me, and a type of food I’ve never had, I really had no overwhelmingly compelling reason to go seeking Vietnamese food, except for the fact that I’ve been watching Bourdain and Zimmern slurping down Pho for a year now, and I gotta try it…
So, what did I think…
First of all, don’t pre-judge this joint, and don’t be fooled because it’s in a strip mall. This place is the real deal! The food is shockingly fresh, hand made to order, beautifully plated, and served to your table on real plate ware. Drinks are served in wine glasses, and though there’s a busy murmur and some kitchen noise, it’s still quiet enough to enjoy polite conversation, which was a good thing, as fellow foodie Anthony Wilkinson, author of the big guy sharing food in Portland blog, joined me in this adventure.
Tony and I came ready to eat and review, cameras in hand, and we weren’t disappointed.
The Bambuza Salad Rolls were the first thing I tried, and they set the mood for the rest of the meal. Looks like a few chilled salad greens wrapped in rice paper, which made me think, Meh… but the first bite was explosive with the flavors of fresh raw basil and cilantro. It’s like a spring garden with a touch of frost blossoming in your mouth!
The shrimp were perfectly steamed and chilled. The leaf lettuce was super-fresh and crisp, and the three large rolls were served with a slightly sweet peanut dipping sauce what played a beautiful counter-point to the bitterness of the fresh greens.
Honestly, for most folks, this would have made a refreshing and satisfying light lunch. Of course, neither Tony nor I are anything like most folks, we came here with a job to do, and thus…we pressed on.
This was Tony’s entree, which he was kind enough to share with me. An excellent sandwich, the pork was tender and moist, and grilled in a Hoisin-esque sauce with a nice balance of savory and sweet.
The roll was fresh, and soft with a good crust that gave a nice crackle with disintegrating with each bite.
Again, what really stood out was the burst of flavor from the fresh cilantro and the tang of the pickled carrots. Personally, I could have used a little more meat on the roll, but otherwise it was very tasty.
The choice of beef cuts included thin-sliced leansteak, brisket, beef meatballs or a combo.
This is what I came for, and I chose the brisket (shocker, huh?)
Okay, so the good news first…the broth was amazing, rich and beefy without being greasy or over salted. The bean sprouts have a nice fresh crunch and the pepper added a nice burn. The portion was HUGE. Feeds two, easily.
But…the brisket was disappointing.
Now, I completely recognize that this is a “cultural preference” thing, but Pho calls for thin slices of raw brisket to be cooked in the soup broth.
My fellow bbq folk are cringing already.
Brisket is a tough cut of cow that requires (for western tastes) VERY low and slow cooking to break down the fibers and create a butter-soft meat. Any other style of cooking produces shoe-leather.
The brisket in the Pho required a LOT Of chewing and, given my preconceived notions of what brisket should feel like in my mouth, cast a shadow over what otherwise would have been one of the best bowls of soup I’ve ever eaten. This was NOT the kitchen’s fault, it was my own ignorance over how the dish was to be prepared. If I’d have done a little research, I’d have skipped the brisket.
I’m looking forward to going back and trying the other Pho options at Bambuza.
Coconut summer rolls: fresh rice paper rolls with fresh coconut meat, tofu, and roasted peanuts wrapped with lettuce, carrots and bean sprouts served with peanut sauce. These were good, but I didn’t really get any coconut flavor out of them. The only thing that really differentiated them from the salad rolls was the lack of basil and shrimp. Next time, I’ll stick to the former.
Wrapping up with the beverages. I found the bia 33, a Vietnamese beer, to be very flowery, bitter in a “perfumey” way, and not at all to my liking. Though, it was well chilled, and severed in a classy wine glass.
Tony had a coffee-flavored Bubble Tea Smoothie, which, personally, I found to be a freak-show in a glass. It was served with a straw that you could have sucked a bowling-ball through (should have been my first warning) and came off, at first, as a pretty standard, and good, frappuccino, EXCEPT that there was a layer of huge tapioca pearls hidden in the bottom.
Again, a cultural thing, but when I’m expecting a coffee smoothie and I suddenly find myself with a mouthful of fish eyeballs…I’m gonna pass, thanks.
Tony found my reaction very amusing. I was just glad that nothing embarrassing happened.
Left full, with another whole meal in my to-go bag, and a big smile on my face. I’ll definitely be going back!
So, if you like Vietnamese food…go to Bambuza Vietnam Grill. If you’ve never tried Vietnamese food…go to Bambuza Vietnam Grill.
Bring someone with you whose never tried it…order them a Smoothie. Bring a camera.
Just don’t sit directly across from them.
However, if I’m running late on time, here’s my dirty little secret sauce:
1 C of your favorite bottled bbq sauce. (I like Sweet Baby Rays Brown Sugar, or Sweet & Spicy)
1/2 C apple cider vinegar and a dash of hot-sauce. (I like Franks “Buffalo Wing” sauce)
1/2 C honey
1/4 cup unsalted butter
This is best with pork and chicken. For beef/lamb: add 1/2 cup pan rendered drippings (from brisket or ribs), and omit the honey.
Bring to a low simmer and allow to reduce 20-30 minutes.
Pour it in a mason jar, and wow your guests with your “homemade” sauce…it’ll be our dirty little secret!
I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!
Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.
Take a look…
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.
Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!
Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.
If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!
“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.
Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..
~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig
“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ
Click on this thumbnail for a sample recipe:
If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.
If you’re interested in multiple copies (5 or more) please contact me at firstname.lastname@example.org for bulk order discounts.
Title: MEAT FIRE GOOD
Name………………………………………………… Copies @ $19.95 = ………
City…………………………………………………… S&H: + 2.50*
Total Enclosed ………………
Please make checks payable to Perry P. Perkins, and mail to:
Elk Mountain Books
PO Box 21
Wilsonville, OR 97070
Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.
Two of my favorite episodes…
In the second clip, Adam checks out BBQ in, of all places… Syracuse New York, and trys out the “Porksket” sandwich at Dinosaur BBQ.
Pork and brisket together on one sandwich…whatcha think?
New York BBQ?
Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.
La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.
In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.
Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:
~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig
So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.
Wonderful things can happen when you think inside the box!
- Paperback: 164 pages
- Publisher: Elk Mountain Books (August 14, 2010)
- Language: English
- ISBN-10: 1451598017
- ISBN-13: 978-1451598018
- Product Dimensions: 10 x 7 x 0.4 inches
- Foreword: Roberto Guerra
- MSRP: US $14.95
About the Author
Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.
Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.
All of Perry’s books are available on this page at Amazon.com