From the website Heygrillhey.com, we found a recipe that, according to its founder and BBQ boss lady Susie Bulloch, this Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard! Susie founded Hey Grill Hey in 2015 with the desire to help people make better BBQ. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!
From Charleston Receipts, James Island Shrimp Pie is a shrimp and rice casserole contributed by Mrs. John Jenkins. You need two pounds of shrimp and a cup of raw rice, both of which you cook before making the pie. It is then baked in a moderate oven (350 to 375 degrees) for about 30 minutes or until brown on top.
If you like a salad extravaganza, try this Wilted Spinach Delight! It’s from Panama City’s Canary Cottage, in Joyce LaFray Young’s book, Country Cookin’, and it looks teriffic!
Florida Orange Meringue Pie is a recipe that Byron McCoy shared with Pot-Pourri of Zellwood, the book that was later shared with us by Claire Ellington. You will notice and possibly wonder about the direction, “Add a little hot mixture to beaten egg yolks.” This is meant to “temper” the eggs; to gradually moderate the temperature so they don’t actually cook when exposed to a large amount of extremely hot mixture.
Bonnie Milliken shares her Pizza Dough recipe with us through Northside Baptist Church’s book of recipes. This is another basic instruction you can use to exercise your “exploratory” gene to have some fun in the kitchen, especially with the kids.
Texas Style Smoked Brisket
From HeyGrillHey.com / Susie Bulloch
Ingredients:
1 each 12-14 pound whole packer brisket
2 tablespoons coarse Kosher salt
2 tablespoons coarse black pepper
2 tablespoons garlic powder (optional)
Instructions:
1) Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. 2) In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Shake over the brisket to evenly distribute the spices on all sides. 3) Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). 4) On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. 5) Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). 6) Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
MRS. JOHN T. JENKINS’ (HESS LEBBY) JAMES ISLAND SHRIMP PIE
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1 cup of raw rice
2 cups water
1 teaspoon salt
1/4 cup butter
2 eggs
Pinch of mace
5 tablespoons tomato catsup
2-1/2 tablespoons Worcestershire
Salt and pepper to taste
2 pounds shrimp
1 cup milk (approximately)
Cook rice in salted water until very soft and stir butter into it. Combine all ingredients with cooked shrimp, adding enough milk to make mixture the consistency of thick custard. Put in buttered casserole and bake in moderate oven until brown on top (about 30 minutes). Serves 8.
WILTED SPINACH DELIGHT FROM CANARY COTTAGE IN PANAMA CITY
Recipe from
Country Cookin’ by Joyce LaFray Young
1/2 pound bacon
1/2-3/4 cups sugar (or sugar substitute)
2 tablespoons dry mustard
1 cup vinegar
1/4 cup water
1 pound fresh spinach (washed, cleaned, torn into bite-size pieces)
3 tomatoes (cut into wedges)
1/2 cup scallions (sliced)
2 hard boiled eggs (chopped fine)
1/2 cup sharp cheddar cheese
12 fresh mushrooms (sliced)
1) Place bacon in frying pan and fry until crisp. Remove bacon and allow to cool. Crumble. Set aside. 2) Add sugar, dry mustard, and vinegar to bacon drippings. Stir to blend. Add water. Stir. Bring to boil. Simmer 5 minutes while arranging salads. 3) Place spinach on salad plates. Arrange the other ingredients on top, including the crumbled bacon. 4) Spoon the hot sauce over and serve immediately.
Variation: Use yellow squash that has been sliced thin. Serves 4-6. Cooking: 10 minutes.
BONNIE MILLIKEN’S PIZZA DOUGH
Recipe from
Northside Baptist Church’s cookbook
1 cup warm water
1 package yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons oil
2 cups flour, and additional 1-1/2 cups flour, approximately
Sprinkle yeast into warm (not hot) water until dissolved. Add sugar, salt, and oil.
Add 2 cups flour, a little (1/2 cup) at a time. It will be a very stiff dough. Turn out onto floured flat surface and knead in the remaining 1-1/2 cups flour until dough is smooth and elastic.
Place dough in greased bowl. Brush or pat top with oil. Cover and let rise in warm place (85 degrees). In the rising process, keep in a place that is free from drafts until dough is double in bulk. It will take about 45 minutes (30 minutes or less if you use the Rapid Rise Yeast). Punch down the dough and divide in half. Knead slightly and press each ball of dough into pizza pan.
Top with ‘whatever,’ i.e.; 1 cup tomato or pizza sauce, 1/2 pound mozzarella cheese, cooked Italian sausage, cooked hamburger, slivers of onion, green pepper, olives, pepperoni, etc.
Bake at 400 degrees about 20 to 25 minutes in preheated oven.
Dough can be refrigerated or frozen before rising. Defrost or let dough come to room temperature before first step in rising. It can be refrigerated or frozen after adding the toppings or after slightly baking (10 to 15 minutes).
BYRON MCCOY’S
FLORIDA ORANGE MERINGUE PIE
Recipe from Pot-Pourri of Zellwood
1 cup orange juice
1 cup orange sections, cut into pieces
2 tablespoons grated orange rind
1 cup sugar
5 tablespoons cornstarch
3 egg yolks, beaten
2 tablespoons lemon juice
2 tablespoons butter or margarine
Meringue from the egg whites
Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into BAKED pie shell. (Be sure filling and shell are both hot or both cold.) Cover filling with meringue. Bake in 350-degree oven until lightly browned.
