CHUCK WAGON POTATOES
Provided by Rory Schepisi
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
CHUCK WAGON BEANS
Provided by Catherine C. Robbins
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Thoroughly rinse the beans. Add 8 cups of water. Soak overnight, or bring to a boil, simmer two minutes, remove from heat, cover and let stand one hour.
- Drain beans and combine with 4 remaining cups of water. Add remaining ingredients. Cover and simmer one hour or more, until beans are tender. Add water if necessary.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 11 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1057 milligrams, Sugar 9 grams
CHUCKWAGONCOOKIE'S EASY BEEF BRISKET
Easy grill and oven cooking for a juicy, delicious brisket! And a great sauce! You can't rush this one, plan on at least six to eight hours.
Provided by ChuckWagonCookie
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
- The next morning, take brisket out, preheat oven to 275 degrees.
- Prepare your grill for indirect heat cooking.
- Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
- Let the brisket cook on indirect heat for three hours.
- Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
- Place in oven, and forget about it for 5 hours.
- Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
- Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
- Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
- Slice brisket against the grain and drizzle sauce on top.
- Goes great with cole slaw!
Nutrition Facts : Calories 119.5, Fat 0.3, SaturatedFat 0.1, Sodium 3574.3, Carbohydrate 25.9, Fiber 0.7, Sugar 21.5, Protein 0.7
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