Escape Plan

OK, I give in. I am on the mat. My opponent gives me an icy stare as the ref raises my opponent's arm in victory. Yes, winter has won. Winter has over powered me with its extreme strength and endurance. Occasionally, winter would feign weakness, blow winds of 50 degrees just long enough for me to let my guard down. I am no fool but I had hope. Now, the hope is gone and I am running away. I can't take it. I am outta here!

Soon I will be off to Huatulco, Mexico. Sunny skies, the Pacific Ocean, nine bays, and a bit off the beaten path. Not a moment too soon. I pray I will return to Spring but I see nothing in our meteorological future to raise my hopes. At least I will be tan and chilly. The sun will feed my soul, the water will lighten my load, my time with Tariq will fill my heart and the landscape will open my mind. Huatulco is in the Oaxacan region of Mexico and is known for its moles. I love a good mole sauce and plan to return home ready to master such a challenge. I will ask loads of questions and taste test along the way. Tough challenge, I know.

I have done some cooking of late. My favorite dish by far was the "Easy Slow Cooker BBQ Beef Brisket Recipe" I made for an Oscar party. I found this recipe on CHOW and was attracted to the variety of spices used in the rub and the use of chipotles in adobe in the BBQ sauce. Despite the numerous ingredients, the prep was easy and did not take long. I rarely use my slow cooker and was happy to drag it out and give it a purpose in life. The rub was incredible, super smoky and multidimensional. I used smoked paprika which I believe truly made a big difference. The sauce was a bit spicy, maybe a 4 on a scale of 10. Next time I add a couple of extra peppers. I like to feel the burn.

I used a 2.5 pound brisket  and a two pound chuck roast. I applied the spice rub in the morning and left the meat in the fridge all day. I took the meat out of the fridge about 8 pm and let it sit at room temperature for about an hour. During that time I assembled the sauce. I added the meat, plugged in the cooker and let it go til about 10 am the next morning. My house smelled amazing! I removed the meat to a board, placed the sauce in a bowl and stuck it in the fridge. After the meat cooled, I shredded it and put it back in the fridge.About 30 minutes before I left for the party, I skimmed the fat from the sauce, combined the meat and sauce in a pot and heated it on the stove. The dish was served with little potato rolls for those that wanted a sandwich. Everyone loved it. Both the brisket and the chuck roast performed well. Next time I would buy whatever was cheaper. This is no cheap meal. It cost about $28. FYI, my sister also prepared this dish but slow cooked it in the oven and had fabulous results.

Easy Slow Cooker BBQ Beef Brisket Recipe

By Amy Wisniewski

Difficulty: Easy | Total Time: 10 hrs 30 mins | Makes: 6 servings

Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.
This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.

INGREDIENTS

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup finely chopped yellow onion
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper

For the brisket:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (5-pound) beef brisket

INSTRUCTIONS

1. Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
2. Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
3. Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
4. Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
5. Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
6. Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

SOURCE: http://www.chow.com/recipes/30796-easy-slow-cooker-bbq-beef-brisket