I don’t know what it is about Easter, but I love it so much. I mean it makes sense since it is the day upon which the entire Christian faith is based … Plus, Easter candy is the best kind of candy. Especially those Cadbury Eggs. Yum. (Cadbury, if you’re listening, I’d be more than willing to do a review of your eggs on my blog. Hint hint hint.)
Anyway, a few years ago, I discovered that it was a load of fun to microwave Peeps. I can’t remember how I discovered this or why I was microwaving Peeps. I might have been under the influence of mind-altering beverages. Who knows? So, as it turns out, by investing only a few seconds with your microwave, you can turn regular every day run of the mill Peeps into giant mutant take over the planet Peeps.
Exhibit A: Peeps-Pre-Nuked
Exhibit B: Peeps After 10 Seconds of Nuked-ness
Exhibit C: Peeps After 20 Seconds of Nuked-ness
There is one item to note: Peeps are not immune to the Law of Diminishing Returns. You can microwave them longer than 20 seconds, but they don’t really gain any girth after that. At about 30 seconds, they start to re-deflate. Also, please note: I had to use 2 Peeps for my exhibit to lend stability to the experiment. They grow larger when you only use one, but they tend to lose their balance.
This is a great Science experiment for 13 year old boys. It’s an excellent demonstration of PV=nRT.
On to the brisket recipe … I was trying to contain the clutter in my kitchen when I realized that I had hundreds – nay, thousands! of recipes which I have never tried. Some are in the several cookbooks I own, some I clipped from magazines, some I printed off the internet, etc. But I always come back to the same handful of recipes. So last night I decided to go all Super-Mom and resolved that I will try one new recipe each week.
This week’s recipe was for brisket. Yes, I have made brisket before, just not in this way. And I know that a brisket isn’t really venturing out from my circle of comfort, but baby steps. Baby steps.
I tried to take pictures, but I am seriously not a food photographer and I just know you all would see my pictures and run screaming in horror shouting, “No way! I’m not feeding my family that!” Therefore, you will just have to be surprised by the end result.
I got this recipe from the Girls’ Hoedown episode of Semi-Homemade with Sandra Lee (would not recommend the potato salad). I love Sandra Lee. You gotta love a woman who isn’t ashamed to use frozen burritos in a recipe.
With no further ado (adieu?), I present …
You will need:
6# brisket (corn-fed Midwest beef is best, but if you are unfortunate enough to live in a place without Midwest beef, well I just wouldn’t bother)
2 cups apple cider
1 bottle of beer (domestic, obviously – remember, if you wouldn’t drink it, don’t cook with it)
2 packets of meatloaf seasoning
1 bottle of BBQ sauce (preferably of Kansas City origins, preferably Zarda or Jack Stack)
aluminum foil (very important or you will have to ask my your neighbor for some)
First you place the brisket in a large baking pan. Sprinkle the seasoning packets on top of the meat. Pour the cider and beer around the meat. Cover with foil and bake at 375 for 3 hours. After 3 hours, remove the meat from the baking pan and transfer to a foil lined baking sheet (the foil lining is very important as I discovered, otherwise, your pan will be a pain to clean). Baste the top of the meat with the BBQ sauce. Bake for another 45 minutes at 375, turning and basting with BBQ sauce every 15 minutes. Sandra Lee didn’t use a foil tent for her BBQ basting step, but I did. I would recommend using it. Remove from oven and let rest for about 15 minutes. Slice across the grain and enjoy!
**Things I learned: 6 pounds of corn-fed Midwestern beef is a heck of a lot of beef. I thought the meat would cook down more than it did, but it was pretty lean and didn’t cook down much. I froze about 3 pounds after it was all cooked. Next time, I’ll use less. That’s all I learned.