It’s summertime in the sunny South and basically for those of us living in this inferno, it means sweating your ass off until sometime in October.
I’m not kidding.
Today, temperatures here in North Carolina reached close to the 100 degree mark. And it’s still June. The rest of the week doesn’t look any better, although the weather folk are teasing us with stories of “heavy thunderstorms” on Wednesday. Yeah, right, whatever. I’ll believe it when I see it. When I went to the post office to ship the first batch of Rockin’ Rib Rub, it was so freakin’ hot, my eyes were sweating. Seriously. I peered over the stack of boxes as I trudged to the counter. I plopped them down and said, “Wow. I cannot believe how hot it is!” And the postman replied, “Oh, it’s not hot enough! I love this-the hotter the better for me!”
In the realm of normal folk, a comment like this would’ve ordinarily been taken for sarcasm. But this dude was freakin’ serious. I thought about telling him to go to hell, figuring it would probably be his dream destination, fiery inferno and all, but I thought it might sound a little bitchy, so I kept my mouth shut. Also, opening my mouth would have expended precious energy and moisture and I was already parched.
When it’s this hot, prepping dinner becomes a dilemma. You stay inside in the glorious air conditioning and the heat from the oven or stove turns your comfy house into a sauna. You go outside and you roast quicker than the meat on the grill. Since we were out of gas for the grill, my decision was pretty much made for me. I found some lovely brisket on sale yesterday and scooped them up with the intention of working on a recipe for the Rib Rub (Yup, if your wondering, anytime I type Rib Rub I’m setting a link to the store, where you can buy said rub. Shameless self promotion, yes, but hey, it’s my blog and I do what I want.)
So here is that recipe. My Dad, while on his third plate, said, “This is hearty, chuck-wagon kind of food!” My husband, while licking his fingers between bites, said, ” Damn, this is good. It’s like the love child of a Sloppy Joe and a barbecue beef sandwich!”
Easy Indoor BBQ Beef Sammies (makes 10-12 sandwiches)
Here’s what you need:
4lbs beef brisket
3 TBS Rockin’ Rib Rub (see what I did there?)
2 tsp coarse sea salt
3/4 cup water
1/4 cup balsamic vinegar
a tablespoon or two of veggie oil (I used olive)
10-12 hamburger rolls
And here’s what you do:
Sprinkle meat with salt and rub and massage in. Let rest for at least 30 minutes. Heat the oil on high in a deep skillet, and brown meat on all sides. Now to do the rest of the cooking, you can choose your method-crock pot, slow cooker, pot-whatever floats your boat. I cooked mine in a tagine. Lower heat to low-medium low, add water and vinegar and cover tightly. Cook for 2.5-3 hours or until meat is tender and done. Remove and either fork shred or chop, depending on what texture you like. In the pan that you cooked the meat in, add:
2 cups of ketchup
1/4 cup mustard (I used yellow)
2 TBS Rockin’ Rib Rub (oops, I did it again..)
1 tsp of chipotle powder. This is optional if you like a little kick-it actually reigns in the sweetness of the ketchup nicely without burning your mucous membranes. If you don’t have chipotle powder, you can use cayenne or any hot chili powder you may have on hand.
Cook for 15 minutes on low. Give that stuff a taste and add a bit of salt if you feel the need. Then take all that beefy goodness, mix it with the sauce pile it on soft, fresh hamburger buns and voila! dinner is done and dusted! To get even more brownie points with your family, serve the sammies with potato salad and dill pickle chips on the side 🙂
Well, here’s hoping that you’re enjoying cooker temperatures and that this post didn’t rub you the wrong way! (I just can’t help myself…)
Have fun…and Be Fearless!
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