Recent Foodsville Recipes by GrillMyBunz

Elder Ward's Brisket on a Big Green Egg

ahurvitz@gmail.com — Fri, 27 Jun 2008 13:19:22

Elder Ward is something of a legend in Big Green Egg-Land. This is his famous recipe for brisket. I believe it is a Carolina brisket, though I'm not certain. It's pretty incredible. One thing I plan to do the next time is to reduce the rub to more of a dusting than a crusting and to cut back on the flavoring wood. The recipe makes for a fairly spicy (not all that hot or overpowering, but spice-laden) and smoky brisket. I'm looking for a slightly more subtle result.

The recipe references a sauce and beans. Those recipes can be found online by googling Elder Ward. Also by searching the Big Green Egg Forum. And yeah, there's a forum. And no, I guess I really don't have a life.

Way-Too-Easy-Cheesy Broiled Feta

ahurvitz@gmail.com — Fri, 22 Feb 2008 17:48:00

We were invited to a Greek-themed potluck dinner. Time got away from me and any thought of making something that took any time was out of the question. I found a recipe online which I modified slightly that I hoped would be at least a couple of steps above cutting up a frozen spinach pie and jamming in some toothpicks. Much to my surprise, everyone RAVED about this and they all asked for the recipe. It's easy... if you can shop and chop, you can make this. And it's fast... 15 minutes... and that's if you're lollygagging. The secret is to use top quality ingredients. Buy good feta and use good oil and olives.

Moroccan Lamb Tagine

ahurvitz@gmail.com — Wed, 16 Jan 2008 17:33:05

This might just be my favorite dish ever. It's stolen from a Paula Wolfert cookbook with only a couple of minor mods. She uses lamb shoulder with bones, I use trimmed boneless leg of lamb (from Costco). It's a nicer presentation, I can't taste a significant difference and it saves the dreaded "picking" out the bones step. (I'm also of the opinion that once you remove the bones and fat, the price per pound isn't much different.) I also substitute Muir Glen (worth finding) diced tomatoes for fresh tomatoes.

One of the best things about this recipe is that it tastes better the next day. So, you never have to cook the night you entertain. And, it just keeps getting better day after day (until it doesn't).

Prep is reasonably simple. The only pay-attention part is when you have to cook down the tomatoes and sauce. But it's not so tricky that you can't put on some great music and sing along while you do it.