|
This recipe courtesy of Joel Clark,
JOEL'S SMOKED BORDELLO BRISKET
Marinade:
1 cup Walla Walla Village Bordello Red Wine
2/3 cup juice of blood orange
1/3 cup worcestershire sauce
1/3 cup water
1 TBL Kosher salt
1 TBL fresh ground pepper
10 garlic cloves, crushed
6 whole bay leaves
Hickory, Cherry or Mesquite chips
Combine marinade ingredients ad Brisket in large ziplock bag or baking dish large enough to hold Brisket and marinade for 12-24 hours.
Ready smoker for a cooking temp of 200-220 degrees, begin to soak the woodchips.
Remove Brisket from marinade and bring to room temperature in sink, allowing the excess liquid to drip off. Remove garlic pieces and bay leaves from marinade and discard the used liquid. From the fatty side of the brisket cut small slit approx. 1/2" to 1 inch deep and insert crushed garlic cloves. Make sure slit does not penetrate all the way through the brisket. Repeat process a few inches apart until all garlic is inserted into the brisket.
Generously salt and pepper all sides of brisket prior to smoking. Evenly disperse bay leaves on the fatty side of the brisket. The bay leaves can also be inserted into the brisket for more flavor extraction.
Smoke brisket fat side up. Allow approximately 1 hour and 15 minutes per pound of brisket or until cooked through. Allow brisket to rest 20 to 25 minutes before serving.
BORDELLO RED BBQ SAUCE
1 cup Walla Walla Village Bordello Red Wine
2/3 cup juice of blood orange
1/3 cup worcestershire sauce
1 1/2 cups ketchup
2/3 cup apple cider vinegar
1/2 cup packed brown sugar
1 TBL minced ginger puree
1 TBL dry mustard powder
1 tsp red chili flakes
Salt and Pepper to taste
Combine wine, juice and worcestershire sauce in sauce pan, bring to boil and reduce liquid to approx one half of the starting amount.
Combine remaining ingredients in sauce pan and allow mixture to simmer for 30 minutes or until liquid reaches desired consistency. Store in airtight container and refridgerate.
GARLIC AIOLI SAUCE
1 cup mayonaisse
1 garlic clove
1 TBL stone ground mustard
1/4 tsp dill weed
Juice of 1/2 lime
Salt and pepper to taste
Mince or crush garlic as fine as possible and mix well with remaining ingredients. Store in airtight container and refridgerate.
BORDELLO BRISKET SANDWICH
Any type of bun or hoagie rolls.
Thinly sliced smoked provolone.
Bordello Red BBQ Sauce
Garlic Aioli Sauce
Combine 2 lbs shredded or thinly sliced 'Smoked Bodello Brisket' with 1/2 cup 'Bordello Red BBQ Sauce'. Spread 'Garlic Aioli Sauce' on both sides of each bun, top with a generous portion of brisket and a slice of provolone. Add more BBQ sauce if desired.
The Bordello Brisket sandwich pairs well with fresh corn on the cob, homemade herbed baby red potato salad and of course...wine.
Enjoy with Gusto,
Joel
"It is, of course, entirely possible to cook without using wine. It is also possible to wear suits and dresses made out of gunny sacks, but who wants to?"
- Morrison Wood (1949) "With a Jug of Wine"
|
|
|
|
