Brisket Sides

[Rainmaker]

I'm doing another brisket this week and am looking for suggestions for sides to go with it.  I'm particularly interested in something that I can cook in the Bradley at the same time as the brisket.  I'm thinking maybe some beans underneath the brisket to catch some of the drippings.  Would I get too much fat in the beans doing this?  I think I can remember seeing something like this on a post on this site.   Any ideas would be apprecaiated.

[GusRobin]

Asparagus - put a very light coating of olive oil, sprinkle some garlic, little cayenne pepper (or what ever seasoning you want) put in smoker and smoke for about an hour. Need to watch it near the end. You want it a little bit crunchy but not too crispy.

[Pachanga]

I have done beans numerous times under different meats.  A brisket can produce a lot of fat drippings but you can move the beans or tent them with foil to stop the collection (also use foil to keep the sides of the pot from becoming a mess).  If you collect too much, it will stay on the surface and can be skimmed or poured.  As a last alternative, finish them in the oven or on the range. 

I prefer to cover them at some point to control the smoke in the beans.  Depending on the rub, etc., I would not season them until you taste them after you have completed the drippings collection process.

To speed up the overall process of smoking the meat and cooking the beans, I would bring the beans up to boiling prior to putting in the Bradley.  The mass of cold beans takes awhile to heat up unless you set them directly on the heat shield.

Look in the Iron Chef threads VII and IV.  I did beans in both of these contests.  They were some of the best I have ever made.

Good luck and slow smoking,

Pachanga

[Rainmaker]

Thanks Pachanga.  Guess you can call those "championship beans" now that you are the current Iron Chef Bradley champion.

[Rainmaker]

One other question for you Pachanga, I plan on using your method for smoking/cooking the brisket.  Since I will only be doing one brisket, I thought I would put some of the fat trimmings on the upper shelf (the brisket will be on the second from the top shelf).  Will this replicate your method where you have three briskets and the top two drip in the bottom ones?

[Caneyscud]

Easier is to just not trim the fat - or at least not much.  The fat can be trimmed on the plate - or better yet - eaten.

Too much smoke - too much fat in the beans - never!

For another side - cut a long, big pepper like a Hatch chili or on of those red ones at Sams lengthwise and stuff with some mixture (recommend cream cheese and smoke. 

Smoked cabbage

And of course onions.  - so many ways.  But one favorite and one I want to try.
One, I call Bonions.  Wrap a smallish onion in bacon and cook until the onion is done.  Might do some rub before cooking and maybe glaze with a thinned down sauce at the last few minutes.. 

Another - BBQ "french onion soup"  Peel, clean and core an onion.  stuff core with butter and granulated beef bullion adding more beef bullions on top.  Top with guyere cheese and drape a few slices of bacon over it all.  wrap in foil leaving top open and smoke for two to three hours  at about 225 or 230

Another - Peel and clean onion.  cut from the top down to almost the bottom (not through) four or more times to to make like a blooming onion.  Spray with pam or olive oil spray (better) and sprinkle with dried potato flakes.  I will then put them in a foil half pan, and sprinkle a little more flakes on top.  If you want to sprinkle some crumbled bacon on top would be a good addition.  Then top with cheese, cheddar or gruyere, or swiss or I guess your choice.  Then sprinkle a little bit of bread crumbs and parsley - sprinkle some rub and smoke for 2 or 3 hours. 

Oh - and I've seen this but never tried it, but a local caterer I know says they line up for them.  Peel and clean onions.  cut off top and wrap in foil, leaving the top open.  Pour some dark rum or some stout into the top.   Smoke for 3 hours or so.  I think she has even tried some liquers. 

Smoke corn on the cob.

somebody had a cheese stuffed and smoked tomato that looked like a killer dish

Stuffed mushrooms

If doing asparagus - shave some parmasean and put it between the asparagus and bacon wrap.  Adds a good dimension

Smoked green beans - trim, tip and sting some fresh gb and blanch for 4 or 5 minutes then douse in icy water.  Quarter some button mushrooms and dice up some onions (for color use purple onions) - soften and brown the shrooms and onions a little over high heat and EVOO.  Put the gb, shrooms, and onion into a alum pan and smoke for an hour or so.  Basically to you preference to smoke flavor.  Can add to your hears desire, herbs, garlic, tomatoes, bacon, balsamic, Italian dressing, almonds, etc.....

No reason you could not do a standard green bean casserole in the smoker and while you are at it, why not throw in some diced bacon or pulled pork.

as well as a squash casserole or a broccoli casserole

Savory Indian Corn Pudding - will take a long time.

Stuffed squash - summer or winter.

Smoked sweet potatoes

The food network - I think Bobby Flay - had a gratin of sweet potaoes and chipotle and maybe some green chilis, that I have been wanting to try on the smoker. 

Standard sweet potato casserole with pineapple, but add some cooked breakfast sausage of link.  Then smoke.  I've heard of adding cheese - esp blue cheese - but am skeptical about that. 

There are a variety of smoked eggplant dishes around
            Would that be 'Bubba Ghannouj"?   :o :o

[Rainmaker]

Wow, Thanks Caneyscud.  That ought to keep me going for a couple of years.

[Pachanga]

One other question for you Pachanga, I plan on using your method for smoking/cooking the brisket.  Since I will only be doing one brisket, I thought I would put some of the fat trimmings on the upper shelf (the brisket will be on the second from the top shelf).  Will this replicate your method where you have three briskets and the top two drip in the bottom ones?

Yes.

Caney has excellent suggestions as always.  He knows his business.  I agree with a low degree of trimming and trimming on the plate.

I make a dish I call cowboy potatoes.  I usually do it on the grill but it would work out fine in the Bradley by adjusting the time to several hours.  Below in a recipe for the grill.

Pachanga's Cowboy Potatoes

This is a simple recipe that can be adjusted to any spice on hand, just like an old time chuck wagon cook would do.  This should be regarded more as suggestions than a recipe.  You will get the right mixture no matter what.

Russet Potatoes
Onions
Ancho or chili powder
Cinnamon (very small amount)
Tony's
Dried Tarragon
Dried Basil
Oregano
Celery seed
Granulated Garlic
Fresh ground pepper
Sea salt
Butter
Buttermilk
Flour

Slice potatoes like scalloped and spread over 2 doubled sheets wide heavy duty foil.  Sprinkle with Spices and flour  (flour should lightly cover all potatoes and don't be bashful with the spices).  Toss and make a log on foil going length ways.  Place sliced onions on top to cover.  Place pats of butter on top of onions about one pat apart.  Pour buttermilk over everything to about 1 inch up on the potatoes and seal tightly into a long log.  Place on hot grill on top shelf or indirect heat for 1 hour 10 minutes or until soft.  Remove and serve by opening the top and inserting a large spoon.  This will hold for a while and continue to cook if necessary. 

Pachanga

[Caneyscud]

Cinnamon???  In potatoes!!!!!  Actually sounds pretty good - one of those flavors you taste, but wonder what it is because of where it's at.

Your next post on baking potatoes will probably start off something like. -----  "Go find the French's "  ------  ;D ;D ;D ;D

And although it sounds interesting, I might just stay with mopping - and yes I have mopped taters!  They like the bath!!

[Pachanga]

Cinnamon???  In potatoes!!!!!  Actually sounds pretty good - one of those flavors you taste, but wonder what it is because of where it's at.

Your next post on baking potatoes will probably start off something like. -----  "Go find the French's "  ------  ;D ;D ;D ;D

And although it sounds interesting, I might just stay with mopping - and yes I have mopped taters!  They like the bath!!

I guess I am an old dog who is still learning new tricks.  As you infer, it is a background flavor and must be used sparingly so the taste buds are wondering "what in the '%$@#%%% was that" while demanding another bite.  

And yes, two of the ingredients in my Texas Red Nine Chile Chili are cinnamon and Mexican chocolate; two traditional Mexican ingredients dating back to the Aztecs and are critical in the complex flavoring of moles'.  Still, regardless of the long history, the combo sounds a little strange to many.

An interesting article (part of which describes Martha Stewart smuggling cinnamon in her prison issue bra but the relevant part concerns most of the world using cinnamon in savory main course dishes and on vegetables.):

http://www.globalprovince.com/spicelines/feature/cinnamon.htm

Hummmmm, mustard on potatoes - sounds like potato salad to me.  On baker's? - I like the way you are thinking.   ;D ;D

Good luck and slow smoking,

Pachanga