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Fourth of July Faux Pas

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The Austin brother-in-law was all set to bring Rudy's barbecue for our Fourth of July family celebration. The economic outlook being what it is, I suggested that I should smoke a brisket on my gas grill to save a boatload of cash while feeding the dozen folks expected for our celebration. Now, I have smoked brisket on my grill precisely one other time, with lessons learned. Still, the family was amenable and so at 6 a.m. sharp, I put a dry rub seasoned brisket on the grill to smoke using mesquite wood chips.     Mesquite chips smoking In my research and limited experience, six hours ought to be long enough to smoke a brisket. The last time I tried it, six hours was not enough, so I decided this time to turn up the burner a bit. Cooking brisket on a gas grill requires the "indirect" method of cooking. One of the four grill burners was turned on. The remaining three were off. The brisket cooks over the off burners by indirect heat. The wood chips are placed over the on...
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Chicken Breasts with Cherry/Currant Chipotle Sauce

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Today's Daily Plate is a feast for the heat lover. It features grilled organic chicken breasts with a cherry/currant chipotle sauce. For side dishes there were Jalapeno Cheesy Brown Rice and Bush's maple beans.   We buy organic chicken breasts because they are completely trimmed and cleaned, free of any hormones or other unnatural chemicals and more tender than average chicken breasts (which I'm convinced die of natural causes). Of course, organic chicken breasts cost as much as sirloin steak, but are worth it! For today's plate, I sprinkled the chicken with a Montreal steak seasoning and grilled it on the gas grill. The cherry/currant chipotle sauce was a reduction using Knudson's black cherry juice and black currant juice, garlic, onions, chipotle pepper powder and other spices. It was marvelous! The cheesy jalapeno brown rice included sauteed jalapenos and celery mixed in with brown rice and a can of Rotel original. Then I chopped up a few ounces of moz...
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Chipotle Beenie Weenies!

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Tonight's Daily Plate is whimsical, if nothing else. We had a couple of packages of Hebrew National brand 98-percent fat free wieners. So, I got to thinking about my childhood and the infamous canned franks and beans which were something akin to eating lumpy wallpaper paste. I'm happy to say that beenie weenies made from scratch are a hundred times better than the canned stuff. The recipe is easy enough. I used dry cranberry beans, since that's what I had on hand. Most recipes call for navy or small white beans. I was limited on time today, so I used my pressure cooker for the beans. I rinsed a 28-oz package of beans and placed them in the pressure cooker. I covered them with water about two inches above the beans. I sealed and brought the cooker up to pressure and then turned it off and let it sit for an hour. Then, I drained the water off and filled it again, this time with 8 cups of water. I brought the pressure cooker back up to pressure and cooked the beans for 10 mi...
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