Our little smoker has been . . smokin’! Friday night I put on a brisket using the method with the parchment paper and again, it was so delicious. The best part is we have brisket for quite a few meals. I’ve divided it up and frozen some of it.
Dinner
The beans on the right side of the plate are the Cherokee Trail of Tears beans and they cooked up pretty dark but they were delicious.
Cherokee Trail of Tears Beans
When when beans are fully mature, they’re a very deep purple/black. The light green are the earliest they’re ready to be picked, then they turn pink, then purple, then almost black.
The beans on the left of the plate were Kentucky Wonder green beans that I had let grow to be big enough to shell. This was a taste test and Vince liked the Cherokee Trail of Tears beans better so I’ll grow more of those next year.
Then today we smoked salmon.
Salmon on the Smoker
This is always so good!
Dinner
Everything but the salmon and cream cheese came from the garden. Fermented turnips, potatoes, a combination of okra, eggplant, tomatoes and onions, and zucchini pickles.
It’s so nice having fresh veggies from the garden. And it will be so nice having smoked brisket and salmon for many of our meals this week. Lots of knitting and gardening time.
patti says
just wondering because i have trouble… how do you reheat your meats? microwave is my usual but it just loses so much in the flavor department.
JudyL says
I’m no fan of the microwave for anything. For reheating brisket, mostly I put about 1/4 cup of water or apple juice in a pot, add the meat, cover and simmer til hot, then remove the lid and cook out the liquid. Also, if the meat seems to be drying out from being in the fridge or freezer, I will add about half a tablespoon of butter. At this point, I will usually add just a tiny little bit of BBQ sauce if desired. More BBQ sauce will be served at the table. Also, I have an electric steamer and it works great for reheating meat.
Depending on what I’m making, I may simply reheat the brisket with whatever I’m cooking. If I’m making a hash like dish, I’ll cook the potatoes and when they’re almost done, throw in the brisket. If I’m serving it over baked potatoes, right before the potatoes are done, I’ll wrap some of the brisket in foil and stick it in the oven with the potatoes. A lot of times, if I’m reheating it in foil in the oven, I’ll add some sliced onions. The onions won’t get tender but the liquid from them will add flavor to the meat.
Verna Groger says
I’m learning so much from following your blog. I put this bean on my list of things to try in next year’s garden. Planning on putting in three keyhole gardens in the fall. Florida is a challenging place for gardening. Was thinking about moving to another state when you posted about keyhole gardens, now I have a better plan. 🙂 Thanks for all you share, Judy.
Pat says
I have always loved shelling colored beans. Always a surprise when you open the next bean. I grew up on a farm so have shelled a lot of beans. Nothing like fresh vegetables out of your own garden.