Mcinfantry Cooking

Ingredients
1 brisket 8 to 12lbs 10 is what i try for. (you can buy 15 to 16 and cut in half and use different marinades...... cook about 3/4 hours per pound)
1 bottle of cajun injector marinade. i prefer creole butter (honey bbq is good too)
1 bottle adams brisket rub
1 clove garlic

i light my BBQ pit around 8am. that way the coals will be ready when i am. You rinse the brisket, and i do not usually trim the fat, but you can if you like. You need to inject the marinade, and i am unable to get a whole jar in. at this point if you like garlic you can slice the garlic and then stab the brisket with the knife and insert garlic slices. I then sprinkle adams brisket rub on the outside to around the consistency of a cinnamon donut.

now you head outside. put your wood chips on now, if you like smoke. place the brisket on top of the heat in the pit. my pit is large enough i can do direct, and indirect heat w/o moving the coals. you want to make sure you get at least 2 to 4 hours of open cooking for the smoky bbq flavor. i cook it on both sides until it is brown (45 minute to a hour PER SIDE)...

after you have browned/smoked the meat for the 2 to 4 hours, then you wrap it in aluminum foil to keep it from drying out.

it will need approximately 1 hour cook time PER pound. this INCLUDES the initial cooking/smoking..... i prefer to cook mine where the fat is on top, so the fat seasons the brisket as it cooks in the aluminum foil.

you want to watch the temperature. keep it between 250 to 300..... towards the end (last hour) the temp will shoot up VERY rapidly as the meat is cooked... in other words i find while 250~300 is easy to keep, it will jump to 350~400 easily in the last hour.

pull the brisket off and open the aluminum foil to allow the brisket to cool. take the drippings and in a sauce pan make brown gravy with a whisk and add some flour to get the thickness you like.....

Ingredients
4 cans green beans
1 can chedder cheese soup
1 can cream of brocoli soup
1 lb bacon
1 large can french fried onions.
1/2 cup dark brown sugar
1/2 cup HEAVY WHIPPING CREAM

heat oven to 350

brown 1lb bacon. cut bacon into small pieces. put into the bowl with the brown sugar... mix well.

open green beans. put into pyrex dish. use 3/4 large can french fried onions and mix.

in a saucepan open the soup and heat and add 1/2 cup HEAVY WHIPPING CREAM. pour the sauce onto the green beans.

place in the oven for 15 minutes. remove from the oven add ALL of the bacon. mix. put back in the oven for 30 minutes. add the remaining onions on the top, and place back in the oven for about 5 minutes....

1 to 1.3lb ground 80/20 meat
1lb cooked diced bacon. save some of the grease.
1 cup diced onion
3 tbsp diced garlic
1/2 cup diced jalepeno

combine jalepeno, garlic, onion and sautee MOST of the moisture out. drain.

mix all ingredients into the ground meat. then press into patties. makes 5 good size burgers. place on wax paper and put in the freezer for about 20 minutes to keep them together on the grill.....

top with american, provelone or pepper jack cheese.

I actually prefer beef ribs.... anyway it works with beef/pork... beef is cheaper and tastes better (to me)

ribs
allegro marinade -or- a "dry rub" instead of liquid marinade
ziploc bag
aluminum foil

put the ribs in the ziploc bag. add the allegro and marinate them for a couple hours.

put them on the grill and let them cook INDIRECT heat (not over coals if possible) about an hour (depending on the size of ribs), meat side UP. watch the heat to keep from burning the meat.

wrap them aluminum foil and cook another 1 hour meat side UP around 250 degrees.

open the foil and let the ribs dry out for about 30 minutes and check and fine tune from there.

if you put them meat side down and over direct heat you will burn the meat to the foil.

i like jack daniels smoke pellets, or mesquite chips

imho the "roux" is the toughest part.

i like mine as dark as i can get it, w/o burning.

the easiest way is to use oil and flour, BUT i prefer butter or margerine and flour. the problem is it burns EASY. once you burn the roux, its screwed up and you cannot 'spice' over it.

i also like a thicker gumbo, as in thick roux, not thickened with okra/file.... i find that the darker the roux, the thinner it is. in other words for gumbo, i need more than for etoufee.

ill add it to my other thread too.

1lb shrimp
1lb crab meat. you can use claws, i put 1/2 in the gumbo, and strip the meat off the other half.

2 sticks butter or margerine.
wondra flour or regular....
1 plastic container of chpped onion/bell pepper mixed (in vegetable section)
paprika
onion powder
2 tbl spoons roasted garlic
1tblsp cayenne pepper,
1tblsp chili powder
1tblsp oregano
2tblsp lobster boullion
black pepper

in a skillet put the butter and flour in on med/high temp for oil, and medium if you use butter. when making the roux you want the combination as thick as you can, but still able to be stirred, almost like cane syrup consistency. stir OFTEN!!!!! as in constantly. i get mine dark like chocolate milk. once that is done start adding in water in small amounts so it mixes instead of clumping.... thin it out with about 3 cups water.

add your onion/bellpeppers/garlic and simmer.

add the other spices at this time too.

i let it cook about an hour.

add your crab meat to the gumbo and then put some MORE butter in a skillet and cook your shrimp on med for about 2 min per side then remove and drain them and add them to the gumbo....

season to taste/add remove what you dont like....

imho the "roux" is the toughest part.

i like mine as dark as i can get it, w/o burning.

the easiest way is to use oil and flour, BUT i prefer butter or margerine and flour. the problem is it burns EASY. once you burn the roux, its screwed up and you cannot 'spice' over it.

i also like a thicker gumbo, as in thick roux, not thickened with okra/file.... i find that the darker the roux, the thinner it is. in other words for gumbo, i need more than for etoufee.

ill add it to my other thread too.

1 whole rotisserie chicken (cheap and quick)
1 package andouille sausage

2 sticks butter or margerine.
wondra flour or regular....
1 plastic container of chpped onion/bell pepper mixed (in vegetable section)
paprika
onion powder
2 tbl spoons roasted garlic
1tblsp cayenne pepper,
1tblsp chili powder
1tblsp oregano
2tblsp chicken boullion
black pepper
seasalt to taste

in a skillet put the butter and flour in on med/high temp for oil, and medium if you use butter. when making the roux you want the combination as thick as you can, but still able to be stirred, almost like cane syrup consistency. stir OFTEN!!!!! as in constantly. i get mine dark like chocolate milk. once that is done start adding in water (this makes it even darker) in small amounts so it mixes instead of clumping.... thin it out with about 3 cups water.

add your onion/bellpeppers/garlic and simmer.

add the other spices at this time too.

i let it cook about an hour.

add your chicken meat to the gumbo and then cut the andouille and brown in a skillet. add that too!

season to taste/add remove what you dont like....

1 large can of sweet corn
1/2 stick of butter (4Tbsp)
1 Tbsp Paprica
1 Tbsp Onion powder
1/2 tbsp salt
1/2 tbsp garlic powder

Do not drain corn. Place all of it in a skillet and cook on medium till all the moisture is cooked out. STIR often