Brine for Pork Butts

Is.28:16 therefore thus says the Lord GOD, "Behold, I am the one who has laid as a foundation in Zion, a stone, a tested stone, a precious cornerstone, of a sure foundation: 'Whoever believes will not be in haste.'



2 small pork butts
2 qt Water
1/2 Kosher Salt
1/4 c Sugar
1/4 c Honey
3/4 c Molasses
1/4 c Soy sauce
1/4 c Apple Cider vinegar

Bring to boil, cool down with ice, pierce butts and soak for 2 days, in fridge, then smoke.

Salted Mocha Caramel Drink

                                                                                                                                     



Is.26:21 For behold, the LORD is coming out from his place to punish the inhabitants of the earth for their iniquity, and the earth will disclose the blood shed on it, and will no more cover its slain.


1 cup very strong coffee
2 T 1/2 & 1/2
1 heaping T Dark chocolate powder (I use Ghirardelli)



Toppings:
whipped cream
Smoked salt
caramel sauce

Garlic Aioli

                                                                                                                       


Is.45:22-23

22 "Turn to me and be saved, all the ends of the earth! For I am God, and there is no other. 
23 By myself I have sworn; from my mouth has gone out in righteousness a word that shall not return: 'To me every knee shall bow, every tongue shall swear allegiance.'

3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
If you want to spice it up, you can add some hot sauce!

Directions

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Costa Rican Jalapeño Cream

                                                                                                                             



Ps.46:10 

10"Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!"

1-2 jalapeno pepper(seeded and chopped)
1/4 cup evaporated milk or cream
1 medium onion or leeks
1 chicken bouillon cube or 1/2 t chicken better than bouillon
2 steaks of your choice ( I use Rib eye’s)
1 tablespoon butter or oleo
Add fresh cilantro after you finish

Cook steaks as desired.
Add butter, onion, and jalapeno to fry pan and cook 1-2 minutes.
Now you add the milk and bouillon, lower heat and simmer for 2-3 minutes.
Pour over steaks.
This recipe was graciously given to me by Cart Barn Grill! Thanks! As usual, I have added my own twist to the recipe, leeks, cream, better than bouillon and fresh cilantro. I think this would be good on any meat or seafood!!

Rubbed and Slow Baked Corned Beef Brisket

                                                                                                                               





Is.12:2 "Behold, God is my salvation; I will trust, and will not be afraid; for the LORD GOD is my strength and my song, and he has become my salvation."


1 Cook's brand Corned Beef Flat Brisket (4-5) lb.


Wash the brine off the brisket, discard season packet and place in large zip lock bag, cover with Dr. Pepper. Marinate overnight.


Next day:
Cover with Evelyn's rub (found on this blog)and regular yellow mustard. Using a foil pan, put 1 1/2 cup of Dr. Pepper in pan, place beef brisket in liquid and seal with foil. Cook on 350 degrees for 1 hour per pound. This is delicious! Let rest for 15 minutes before carving. Slice as thin as possible.