Thursday, September 22, 2011
Burnie's Bass Fishing team will be fishing the BC Crowell Scholarship Fund Bass Tournament this weekend Saturday Sept 24th 2011 at Jackson Lake. The tournament helps raise funds for scholarships given to kids that otherwise would not have the opportunity to attend school. The tournament is sponsored by SRG here in Covington. For more details contact them at 770-786-8182 ask for Elizabeth in HR or you can click here. You can still pledge money for the tournament as well. This is how we change America by giving young people the opportunities of learning.
Monday, September 19, 2011
Thursday, September 15, 2011
Wednesday, September 14, 2011
Tuesday, September 6, 2011
Recipe Prep Time:
Cook Time: 25 Min after meat is ready
Brisket Ready In: 10 ½ Hrs
Serving 15-20 depending on portions
1 large onion, chopped
4 cloves garlic, minced
1 cup ketchup 24oz
1 can of beer (Sam Adams used for recipe)
1/2 cup Apple cider vinegar (White House used)
1 tablespoon Worcestershire sauce
4 drops Dale’s steak seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup brown sugar
2 teaspoons cornstarch
2 tablespoons water
16 Large hamburger buns
4 pounds of beef brisket
Here's how to choose the "best" brisket for barbequing:
1. A brisket is generally divided into two parts, the flat and the point. For barbecue brisket you will want it undivided. You will also want it untrimmed, also called a "Packer's Cut". This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick.
2. Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place. Though the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective. If the fat cap is more than 1/3 inch thick you might want to trim it down. It's best to have a single even layer. When smoking you will want the brisket to cook fat side up so that the melting fat will run over the brisket and keep it moist.
3. Before the brisket hits the smoker it needs to be rinsed in lukewarm water, patted dry with paper towels and be at room temperature. If you are going to marinade it should be done for at least 12 hours before you smoke. If you are going to apply a rub it should be done about 30 minutes to an hour before you smoke.
Directions for recipe
1.Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
2.Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
3.Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
4.Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
5.Stir the shredded or sliced beef brisket with sauce together in the slow cooker. Use tongs to serve the beef on oversized hamburger buns.
Friday, September 2, 2011
GRILLED BONELESS CITRUS CHICKEN SKEWERS
1/2 lb boneless, chicken breast in 1-inch cubes remove skin if needed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb. peeled white boiling onions
1/4 cup Burnie’s Orange Citrus sauce (marinade)
Add any of Burnie’s Line up for additional sauces and basting
wooden or metal skewers is your complete option
If using wooden skewers, soak them in water 30 minutes in advance.
If using metal skewers, brush with oil or spray with non-stick spray.
Wash clean and peel vegetables into 1-inch chunks
Place the chicken, vegetables and Orange citrus sauce in the gallon zip bag to marinate. Make sure to get all the air out of the bag you can. Then place the bag into the refrigerator for 60 minutes. Flip bag serveral times. When you are done with the marinade discard it.
Preheat grill for 10/15 minutes on medium-high heat.
Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Thread chicken and vegetables alternately onto skewers.
Grill kabobs, for 5-8 minutes, brushing often with your favorite Burnie’s sauce.
Serve over steamed rice or buttered noodles.
Enjoy with friends and family this holiday weekend!
Happy Labor Day from Burnie’s Sauces and Marinades, There’s nothing regular about our sauce!