MEET OUR CHEFS THAT MAKE FEAST ON THE FIELD POSSIBLE

Texas Style Brisket

Method for Rub

(yields 5 cups)
  • 3 lbs                    trimmed brisket or tri-tip

Rub Ingredients

  • 2tbsp                  coarse black pepper
  • 2tbsp                  kosher salt
  • 1 tbsp                 brown sugar
  • 1 tsp                   onion powder
  • 1 tsp                   dry mustard powder
  • 1 tsp                   garlic powder
  • 1 tsp                   chili powder
  • 1 tsp                   ground cayenne pepper

Method

Rub brisket with spice let stand overnight at least 8hrs before cooking

  1. When ready to cook pre-heat smoker to 250F  (or you can use your BBQ or charcoal grill) don’t have that just use your oven.
  2. Then cook until the internal temperature reached 160F. This should take a few hours (2.5-3hrs)
  3. Then remove from heat then tightly double wrap in unwaxed butcher paper. (use can use foil if you don’t have butcher paper, the paper just will help maintain that crust called a bark)
  4. Place back on smoker and cook for another 1-2hrs until you get to an internal temperature of 200F then remove paper or foil return on smoker for another 10 minutes to get more of that “bark” (outer crust)
  5. Remove from heat place in pan and rest for 30 minutes before slicing,
    • From the rested meat, strain the drippings. Add them back to the pan while the sliced meat rests.

Royal Mac ‘n’ Cheese          

  • 1lb             macaroni (dry, typically one box)
  • 1 tbsp       avocado oil
  • 3 tbsp       unsalted butter
  • 2 tbsp       all purpose flour
  • 1.5 cups   whole milk
  • .5 cup       heavy whipping cream
  • 2 cup         sharp cheddar cheese shredded
  • 1 cup         smoked gouda
  • salt and pepper to taste
Topping
  • 1 cups  panko crumbs
  • 2 tbsp  butter melted
  • 1/4 cup parmesan cheese shredded
  • 2 tbsp  smoked paprika (or regular paprika)

Cooking Pasta Method

  1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  2. In a pot boil water for your pasta, add salt, enough so you can taste it. Cook the pasta according to the package instructions. Remove from heat, drain, and place in a large bowl.
  3. Drizzle pasta with o oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Cheese Sauce Method

  1. In a pot preheat milk and cream
  2. In separate pot melt butter over medium heat, then add in flour, stir well to combined. (this is also called a roux, and you can cook it for 2-3 minutes while stirring.
  3. Then add and whisk in the cream and milk, keeps doing it gradually so the mixture remains smooth once added continuously stir until a light simmer. let cook on the stove for 5- 10 minutes to remove the starch taste.
  4. Then add in the shredded cheese and whisk until smooth.  (tip, make sure temperature is 150F before adding the cheese)
  5. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  6. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Texas BBQ Smoked Brisket with Chimichurri & Royal Mac ‘n’ Cheese

Serves 4-6 people
Prep time 30 minutes
Brisket prep time 24hrs
Total Cook time 5hrs

Chimichurri

  • 3 tbsp cider vinegar, or more to taste
  • ½ cup avocado oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 1 bunch flat-leaf Italian parsley, stems removed, fine chopped
  • ½ cup fresh cilantro leaves, fine chopped
  • ¼ cup fresh oregano leaves, fine chopped
  • 2tbsp garlic finely chopped
  • 2 tbsp shallots finely chopped

Method

  • combine all ingredients.
  • stir in oil
  • check and adjust seasoning as required.

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LiBiDo BURGERS

Lamb-Beef Doucette Burgers

Recipe for 36 @ 6 oz Burger Patties

Paul Doucette
General Manager / Partner Sawmill Banquet & Catering Services

www.sawmillcatering.ca

  • 1.6 kg / 3.5 lb Fresh Ground Extra Lean Lamb
  • 2.6 kg / 5.7 lb Ground Beef – 1.5 Kg Extra Lean Sirloin / 1.1 Kg Regular
  • 200 g / 7 oz Shitake Mushrooms (Very Finely Chopped)
  • 2 whole Poblano Peppers (Very Finely Chopped)
  • 50 ml / 1 cup Shredded Jalapeño Havarti Cheese
  • 225 g / 8 tbsp. Finely Minced Garlic
  • 75 ml / 6 oz Sawmill Sesame Steak Sauce
  • 210 g / 6 tbsp. Creamy Horseradish
  • 225 g / 8 tbsp. Grainy Dijon Mustard
  • 2 tbsp. Seasoning Salt
  • 3 tbsp. Black Pepper
  • 175 ml / 6 oz Black Truffle Oil
  • 8 whole Large Eggs

This is a large batch recipe. I prefer to make a large quantity and then wrap and then freeze into 4-packs that I can pull out of the freezer as I wish to barbecue them.

Once all ingredients are assembled, put the meat first into a very large mixing bowl along with the eggs. Mix all ingredients thoroughly by hand and add other ingredients as you choose. Continue to mix by hand until you have a completely blended mixture.

Use a 6 oz. ice cream scoop to portion your burgers. Place onto a large parchment paper covered tray. Hand-form each ‘ball’ into a thick patty for freezing. When ready to freeze each batch of four – ensure you put wax paper between each layer before double wrapping for the freezer.

While you can certainly cook from frozen, I do prefer to thaw mine before cooking. I also like to use my grill mats when cooking my burgers.

True Market Salad & Veggie Tips

With Chef Brad Smoliak of KITCHEN

FLAVOURED VINEGAR

EQUIPMENT
  • Jar
INGREDIENTS
  • White vinegar
  • Fruit like chopped rhubarb or smashed blueberries

Method

  1. Place fruit in jar.
  2. Cover fruit with vinegar so it’s completely covered.
  3. Store in a cool dark place for 3 months for best flavour.

MARKET SALAD VINEGRETTE

EQUIPMENT & SUPPLIES

500mL Jar

Measuring cups and spoons

SHOPPING LIST

1/3 Cup     Vinegar – can be flavoured like the rhubarb vinegar used in webinar

To taste     Kosher salt

To taste     Pepper

1 to 2      Garlic cloves, sliced thin (depends on your tastes)

1 Tbsp.     Local grainy mustard

1 tsp.     Honey (to taste)

2/3 Cup     Cold pressed canola oil

Method

  1. In a jar pour in vinegar. Add seasoning (a couple pinches of salt & pepper) and sliced garlic. Give a quick shake.
  2. Add mustard to jar – helps emulsify vinegar with the oil.
  3. Add honey to jar then give it a good shake.
  4. Pour in oil. Should add 2-3 times the amount of oil.
  5. Give it another good shake.
  6. Taste dressing as you go to adjust to your tastes. Keep shaking.

Tips & Ideas:

  • The key is to use twice as much oil as vinegar.
  • Use this dressing on chicken or as a marinade for pork.
  • For salad, use fresh veggies and whatever is available in the garden.
  • Do different cuts on each vegetable to keep it interesting.
  • Season salad with some salt & pepper before adding dressing.
  • Other veggie and chopping tips available in the webinar.
  • Taste as you go!