On Vacation

We are headed out for a week in Northern Michigan, so there won't be any new posts for a while.

Our daughter and her husband have a condo at Boyne mountain and we are meeting them there for the weekend.  Then Jan and I are staying for a couple of days of golf after they go back home. We will get to see our three granddaughters and spend some good quality time with them, as well as get to take in the beautiful fall scenery of Northern Michigan. We did the same trip last year and had a wonderful time.

There is a great little shop just up the road from Boyne that smokes local fish.  I will be bringing home some Lake Michigan smoked trout and some white fish pate.  Both are delicious.  Some of the smoked salmon will also be our appetizer for a family meal while we are there.  Then to continue with the fall mood, we are planning to make a dinner that features a new beef brisket recipe that Jan clipped out of the Kansas City Star recently.  I have previously posted another recipe for brisket, but thought I would share this as well.  It just seems that brisket or a pork roast go with fall. Pair either of those with some mashed potatoes, and a fall vegetable and if you aren't already in the mood for fall you will be soon.  Then of course, you have to top off the dinner with an apple dessert like apple crisp or apple strudel or apple pie, with a little scoop of ice cream.  Sounds good doesn't it ?

I don't normally post recipes that I haven't made before, but this seems pretty straight-forward and I think the recipe sounds tasty, so we can all try it at the same time.  It is called Adelle's Barbecue Brisket.

Ingredients: (8 to 10 servings)

1 12 Oz. bottle ketchup
1/4 Cup Worcestershire sauce
2 TBSP Liquid Smoke
1 tsps. chili powder
1/4 Cup brown sugar
1/8 tsps. black pepper
1 (4-LB) beef brisket - flat cut

Preparation:

In a small bowl, make marinade by whisking ketchup, Worcestershire Sauce, Liquid Smoke, chili powder, brown sugar and pepper together.  Place brisket in a large plastic bag, pour in marinade and seal the bag.  Marinate the brisket in the fridge overnight or for at least 6 hours.

Pre-heat oven to 275 degrees.  Place brisket in a  9"x 13" baking pan and pour marinade contents over the entire brisket.  Cover pan tightly with aluminum foil and braise in the oven for 2 hours.  Take pan out of oven, remove foil and turn brisket over.  Replace foil on pan and braise for another two hours or until an instant read thermometer reads 165 degrees.

Remove from oven and allow to rest for ten minutes before slicing across the grain.