Knowing we were to have a 7-1/2 lb. beef brisket Sunday, I steered clear of beef Saturday.. Two huge chicken breasts were seasoned and covered with cheddar cheese and bacon, after they had roasted until done.. One was enough to split with wife, other will be converted into chicken salad! We are still on a weird schedule, but doing what we can to enjoy food when possible! Our freezer is stocked, our pantry is full- so good things could be happening in the next couple of weeks..
I have never done a brisket in the oven before, even though I have taken 3rd and 4th in the Brisket category in the State BB-Q cook-off... We'll see how I did in the next post!
P.S.- Crappy photo...sorry!
35 comments:
Anything chicken and I'm in! Looks yummy.
Like you, I'm curious to see how it comes out in the oven. Are you going to try to replicate your smoking process (without smoke obviously) in the oven or are you trying something entirely different?
Jen- I admit, it looked like a car crash, but was tasty!
Chris- Dry rubbed and doused with mustard and Worchesterhire sauce, being braised in beef broth, we shall see.... uncovered at 400F for an hour, covered for 4 hours at 260F, I expect no smoke ring, but do expect tender! New ground for me too, Chris!
I cant wait to see the brisket - sounds like good pulled sandwich material to me...mmmmmm
You brisket will no doubt turn out a far cry better than my feeble attempt a couple years ago. Mine had a crust on the top and bottom that could only be penetrated with a chain saw. Once you found your way to the middle, if you were both brave and strong enough, there was a quarter inch sliver that was almost edible. Good times...
Can't wait to see how your brisket comes out. I've only cooked one once and don't know why I have done it more often.
Don't worry about the picture...they way you described ow you cooked the chicken sounds wonderful!
DogB- All on track- Got high hopes!
Jeff- I think it's working! 3 hours will tell...
Katherine- You are a great woman! We shall see if brisket can indeed be done in the oven! Jeez, I miss my smoker!
Is this a point cut, or a full brisket?
Seems a short cook time, but not sure what the 400 degree start does to the finished timing.
I am very interested, as I am losing my smoking abilities for a few months. So oven it will be for me.
Good luck, hope everything goes as planned, so i can steal your technique
I love that you said it looked like a train wreck.
Griller- It's lookin' good- may go longer, as is always an option!
Kate- I'm a cook, not an artist!
Griller- Deckle point, gonna be a bitch to cut!
Can't wait for that loaded pantry to come our way through your posts, especially that brisket. I've never cooked one.
Highlander- What a treat is coming your way! I hope!
It still looks good to me...So, tell me what your secret is in your BBQ sauce?
mmm....smells good from here. pulled out more of that veggie soup today as we got crushed in snow!
Loaded? LOADED???
Put the chicken down and step away from the counter. We only want to help you Buff.
Darngirl- Everything I do is an adventure.. this one is a combo of Asian, K.C. BB-Q, and Worchester! Beefy flavor- count on it!
Brian- This is something I had to do! I am going into BB-Q withdrawal !
R.L.L.- Get back! I cut myself, and you're next if you try and stop me!
I miss brisket - all the good BBQ joints in Texas served it with mountains of potato salad, cole slaw & brown beans with all the trimmings. I can't wait to see your pictures and instructions - maybe I can do it.
And I love all the guys having "meat chat" . . . too fun!
Vick- Just got done! Not too bad! I good flavor, and dead tender.. Sandwiches coming next!
I hope my family never sees your blog. You put me to shame in the kitchen!
When are good things NOT cooking in your kitchen? I've never seen you serve anything less than delicious!
Any food that is covered in cheddar and bacon is going to be delicious! I am looking forward to your brisket post. I have never made brisket before either. I am curious to see what you do so, I can follow suit.
I got into a discussion last night with a guy who calls what he does on the smoker as 'backyard' BBQ, and I feel his is really good, and not backyard...what do you define as backyard...when I do not feel like lighting up the smoker I cook one in the oven, what the guy called Texas Aluminum Foil Cheatin', never heard that before? Mustard sounds great...
That chicken breast, cheese, and bacon sounds like a great salad!
I only tried brisket in the oven once and the result wasn't good.
Did you use my camera?
Oven Brisket is just fine Buff!
I do the same thing - try not to have the same base two nights in a row. The chicken sounds EXCELLENT of course! How'd the brisket turn out? :)
I always do my brisket in the oven and it turns out fine.
I love chicken too. :)
Love the title of this dish! Yum!
The chicken sounds sooo good. Of course what doesn't sound good when cheese and bacon are involved?
Momster- It's my hobby! Can't eat a bowling ball or a golf ball!
Ily- Oh, I screw up when I don't pay attention!
Velva- It came out great! Will post soon...
ChefE- In my smoker, brisket is on 5 hrs. unwrapped, 5 hrs wrapped in aluminum foil..You get a smoke ring, a nice crust, and a moist brisket!
Jen- I dry rubbed day before, slathered it that morning, and it came out great!
G-man- I need charcoal flavor, and soon!
Stacy- Brisket was great- lots of tender flavor...
Ake- Welcome home!
Kris- Those hunks of chicken were Rodan-sized boneless breasts!
Michelle- Bacon was from a butcher shop, and cried out to be used!
Hello Buffalo Dick!! how go the life?? I love this chicken, I think really look yummy!!!
At weekend I was so busy with a friend of mine but now Im in the road again!! Huggss!
Gloria- Glad you had a good week-end!
Thanks my dear, is a blogger friend chilean but come from Suiza, is a nice and lovely person and Im happy to meet her, xx gloria
I dont remember how you write Suiza, sorry!
She has a lovely blog but in spanish!
Cheddar cheese and bacon? Two of my favorite ingredients! Love it already!
Can I move it?
Pam
Post a Comment