BEEF MARINADE INJECTION

Ingredients

1/2 cup Butcher BBQ Brisket Injection

2 cups cold water

OR

2 cups low-sodium beef broth

2 beef bouillon cubes

2 tbsp. Worcestershire sauce

Instructions

Mix Butcher BBQ Brisket Injection well with cold water.

OR

Bring beef broth to a boil with beef bouillon cubes and Worcestershire sauce. Let cool.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

AWARD WINNING SMOKED BBQ BEEF BRISKET RECIPE

Ingredients

1 whole, untrimmed beef brisket, 16 to 18 pounds (7.3 to 8.2 kg)

2 cups (475 ml) Beef Marinade Injection (follow link)

1⁄2 cup (120 ml) Worcestershire sauce

1 cup (100 g) Beef BBQ Dry Rub (follow link)

1⁄2 cup (50 g) Dalmatian Rub (follow link)

3⁄4 cup (175 ml) Beef BBQ Marinade, warmed (follow link)

1⁄2 cup (120 ml) IQUE BBQ Sauce (follow link)

 Special Equipment:

Marinade injector, probe thermometer, heavy-duty aluminum foil, disposable
aluminum roasting pan, insulated cooler

Instructions

Trim the brisket.

Inject the brisket evenly throughout the point and flat with Beef Marinade Injection.

Rub Worcestershire sauce all over the brisket. Generously rub top, bottom, and sides of brisket with Beef BBQ Dry Rub. Wrap tightly with plastic wrap and refrigerate for 4 to 8 hours.

Remove brisket from the plastic wrap and apply a second layer of Beef BBQ Dry Rub, then rub evenly with Dalmatian Rub. Let sit at room temperature for 30 minutes.

Prepare smoker and bring temperature to 250°F (120°F). Beef can handle a more assertive smoke, and we recommend either hickory or pecan as the smoke wood.

Place the brisket on the smoker, fat-side up, and smoke for 6 hours.

Turn the brisket over. Apply a light dusting of Beef BBQ Dry Rub to the flat. Cook for 2 hours, or until meat’s internal temperature registers approximately 170°F (77°C).

Prepare for the wrapping step. Have handy a probe thermometer, three 18-inch (45-cm) pieces of heavy-duty foil, and warm Beef BBQ Marinade.

Remove brisket from smoker. Form a “boat” with two pieces of foil. Place the brisket fat-side down into the boat (f). Insert the probe thermometer into the thickest part of the flat, in the same direction as the brisket’s grain. Pour Beef BBQ Marinade over the brisket. Wrap the third piece of foil tightly around the brisket, removing as much air as possible.

Return brisket to the smoker and increase temperature inside the smoker to 275°F (140°C). Cook until the brisket’s internal temperature is 200°F (93°C). This should take approximately 2 hours more, for roughly 10 hours total cooking time. Another way to gauge whether the brisket is done is to check for fork tenderness. If a fork can slide into the meat with almost no resistance, it is ready.

Remove brisket from foil and pour accumulated juices into a cup or bowl. Place the brisket fat-side up on the foil. Allow the meat to release its steam by resting for roughly 10 minutes. (If you don’t do this, the brisket could overcook during its resting phase.) Pour the reserved marinade over the brisket and wrap tightly in foil. Place the meat in an empty cooler (with no ice), and let it rest for 2 hours.

To serve: In a small saucepan over medium heat, warm IQUE BBQ Sauce. Remove the brisket from the foil, reserving the juices. Using a sharp knife, separate the point section from the flat. Slice the point into 3/4-inch (1.7-cm) cubes and place into a disposable aluminum pan. Toss with IQUE Sauce, cover with foil, and place back on the smoker for 30 minutes.

Trim some of the excess fat off the back of the flat, leaving an even 1/4 inch (6 mm) of fat. Turn the brisket over and carve pencil-thin slices. Brush each slice with the reserved marinade and sprinkle with another dusting of Beef BBQ Dry Rub. Fan slices on a platter, sprinkle the burnt end cubes around the edges, and serve.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

Thai Tuna Salad

• 3: 70 gram cans of tuna, drained
• 1 med red bell pepper, diced
• 1/2 red onion, diced 
• 1 cucumber, sliced thinly and diced 
• 1/4 cup sesame oil 
• juice of 1 lime 
• salt and pepper to taste
• sesame seeds, garnish

In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

If you feel more sesame oil is needed, feel free to add more to your taste!

Source: https://www.tablefortwoblog.com/thai-tuna-salad/

Buttery Garlic Green Beans

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced

• 2 pinches lemon pepper
• salt to taste

Directions

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Source:https://www.allrecipes.com/recipe/230103/buttery-garlic-green-beans

Make Ahead Egg Muffins

Ingredients

• 1 lb ground turkey sausage or pork
• 6 large eggs
• 1 cup egg whites
• 1/2 red pepper diced
• 3 tablespoons minced onion
• 1 cup cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Brown turkey sausage over medium high until no pink remains.
3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Source: https://www.spendwithpennies.com/make-ahead-egg-muffins/

Garlic Butter Baked Salmon in Foil

ingredients:

• 1 ¼ pound sockeye or coho salmon (preferably wild caught)*
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 tablespoon chopped parsley, for garnishing (optional)

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

Notes:

1. I suggest using a good quality salmon for this recipe. Try to avoid using ‘pink salmon’ as this type of salmon is quite watery and will release lots of water in the baking process causing the fish to be wet and not flakey.
2. Please note: baking time may vary slightly due to thickness of fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
3. The salmon can also be wrapped in foil and barbecued at 375º-400ºF for about the same amount of time give or take a minute or two. Allow the salmon to ‘broil’ the same way you would in the oven, by opening the foil and allow the fish to dry out for just 1-2 minutes.

Source: http://littlespicejar.com/garlic-butter-baked-salmon-in-foil/#

Cilantro Lime Rice

Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.