Hab's Onion Sauce for Brisket

seemore · May 18, 2009, 05:58:15 PM

Chef Scott (aka Mr. Seemore) and his LOVELY assistant, Tasha, prepare to cook:

The brisket was seasoned with salt & pepper, as directed by Habs:

The brisket was smoked in the Bradley per Hab's instructions.
Likewise, the onion sauce was also prepared. We added a little more garlic and spice to it, and then poured it in a foil-lined baking dish into which the smoked brisket was placed:

It was then placed in the oven and baked per Hab's instructions. Tasha diligently guarded the oven so that NO ONE dared to try it before it was ready:

Once out of the oven, the brisket was plated and served with the gravy, mashed potatoes and corn:

Tasha pouted, because after all of her hard work, she had to eat dog food, while we FEASTED on brisket:

FLBentRider · May 18, 2009, 07:21:41 PM

Very nice looking brisket!

"and your little dog too!" ;D ;D

westexasmoker · May 18, 2009, 08:15:02 PM

I'm with FL, she's a beauty!.....And that brisket looks pretty good also! ;D

C

oldsmoker · May 18, 2009, 09:03:15 PM

Great looking family member. Also great looking brisket. Haqve to love those dogs.

Habanero Smoker · May 19, 2009, 02:01:02 AM

The brisket looks good. I'm making another one for this weekend.

Did you use wine or the beer? By the color of the sauce I'm guessing beer. How did you like it?

Caneyscud · May 19, 2009, 05:32:03 AM

Now that's a lapdog!!! ;D

Man that brisket looks good. Got me yearning! Haven't made one in 5 or 6 weeks now. Man I sure hope it doesn't rain this weekend - It'll be Brisket Time in Tennessee!!

"We added a little more garlic and spice to it" You'r stealing my mantra - Caney's Cooking Law No. 2 - One can never use too much spice (well almost never). Caney's Cooking Law No. 3. - One can never use too much garlic - NEVER!

BTW - Caney's Cooking Law No. 1 - Jalepenos and Hot Sauce go with EVERYTHING!

easyridinole · May 19, 2009, 07:10:02 AM

Them are some great looking pictures! The looks of that brisket is getting me hungry for one, but before I do I should borrow your dog to stand in front of my fridge in the garage! :D Doing a brisket kind of takes a toll on my beer inventory!

Ole

Roadking · May 19, 2009, 08:16:56 AM

Seemore, brisket looks good but the Dobi looks better. We had a female years ago "Cherokee". She was so friendly to everyone until you want to leave the house. She would guard the door and not allow you to leave until my wife said it was OK.

seemore · May 19, 2009, 03:53:04 PM

Habs, we used a Sam Adams lager for the beer. I think we will use red wine next time. We liked it a lot - of course Mr. always thinks everything could use a little more heat - like Caney!
I used a "boat motor" - in the words of Emeril - to puree the onions down.
This was our second brisket - the first one did not turn out so well....
This was quite tender, and had a wonderful smoke to it!

Tasha is a sweetheart and a SPOILED LITTLE BRAT. She is seven months old today. Next Tuesday I am taking her to the Vet to be spayed. Good thing; she is in LOVE with the little boy pug next door, and has tried to leap the fence to get him. She is just about there, so Mr. and I take turns going out there with her when he is out. I would hate to see the results of such an interlude. A pugerman? Doberug?

Gizmo · May 19, 2009, 09:28:18 PM

Quote from: seemore on May 19, 2009, 03:53:04 PM
I would hate to see the results of such an interlude. A pugerman? Doberug?

LMAO

I like the Doberug best. ;D

Habanero Smoker · May 20, 2009, 01:27:31 AM

Sam Adams is good beer, you can't go wrong with that. For me the wine is alright, but since I used beer I'm going to stay with it.