Beth’s Revol Anything Pan Cheesy Pizza Pasta Bake

 

BETH’S CHEESY PIZZA PASTA BAKE RECIPE
Serves 4-6

INGREDIENTS:
1 lb (450 g) Gluten-Free Pasta (Brown Rice/Quinoa)
3 links Italian Chicken Sausage
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Italian seasoning
½ cup (75 g) diced white onion
1 carrot, diced
1 celery stalk diced
30 oz (950 ml) plain tomato sauce
1 garlic clove minced
1 tsp (5 ml) salt
freshly cracked pepper to taste
8 oz (230 g) low-fat mozzarella cheese
1 tbsp (15 ml) freshly chopped parsley
1 tbsp (15 ml) red pepper flakes, served along side (Optional!)

METHOD:
Cook pasta according to package directions.

Meanwhile, in a large sautee pan heat 1 tbsp olive oil in a pan, brown sausage until cooked through. Drain onto a plate lined with paper towel.

In a large pot heat the second tablespoon of oil in a pan. Sautee onion, carrot and celery until tender, 5-8 minutes. Add tomato sauce and garlic and 1 tsp salt and pepper to taste.

Drain pasta and add to the sauce pot. Toss to coat, transfer mixture into a Revol Anything Pan casserole dish. Top with cheese.

Place casserole under he broiler for 2-4 mins until cheese is golden brown and bubbly. Top with freshly chopped parsley.

Serve “oven to table” with red pepper flakes on the side.

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How to Smoke a Beef Brisket on a Primo Ceramic Grill, Kamado or Big Green Egg

Brisket still on smoker, should form a nice bark and moist fat should sit on top of it.

Brisket still on smoker, should form a nice bark.

Let me preface this blog post by letting you know that good BBQ is all about failure! Brisket is one of the toughest meats to smoke so you should be sure to take excellent notes so you know what you did and can improve upon it next time. Your cooker is your cooker and the only way to know is to use a guide like this as a starting point, there are always improvements that can be made, you just need to figure them out on your own!

 

 

Ingredients

1 10-15 lb. packer brisket (The Whole brisket including a point and flat)  Suggested Brisket RubsPlowboys Bovine BoldBig Mista’s Bitchin’ Beef RubPorkmafia Texas GoldBig Butz Cow Pow and Oakridge BBQ Black Ops Brisket Rub are a few of my go to rubs. (Kosher Salt and Cracked Black Pepper with a touch of Cayenne is fine too)

Preparing the Brisket:

  1. Trim fat cap down to ¼ inch thickness on top and around the edges of the brisket. If you buy from a butcher, make sure that you let them know to go easy on the trimming!
  2. Look at the end of the flat of the brisket and cut a notch on end of brisket sliced against the grain (lines in the meat).
  3. Grab your favorite rub and apply to brisket generously, coating the outside of the meat all around.
  4. Either put back into fridge and let the brisket sit until meat begins to sweat and the rub moistens and adheres to the brisket. Try not to do rub it down to long before you cook it.

Prepare your ceramic smoker:

  1. Load the coals box with charcoal, and mix in 6-8 chunks of Oak or Pecan Wood for smoke, this is going to be a long cook!
  2. Light the center of the pile of coals, let it burn for 5 to 10 minutes and then put your plate setter or heat deflectors in.
  3. On top of the heat deflector plate, fill an aluminum pan with 1/3 water and place directly on top of the plate setter. (If you have a Primo XL or a larger egg, you may need two.
  4. Adjust your BBQ Guru or set your smoker to run at around 225-235 F

The cook:

  1. After smoke starts to flow from the smoker, put brisket on smoker, fat side up, you can lay a Frogmat underneath to keep it from sticking to the grates during the cook.
  2. Close the lid and make sure it is secured and sealed around the edges.
  3. Make sure that the vent at the top is cracked in a “crescent moon” so that the fire can breathe but not suck in too much air.
  4. Cook 10-15 hours, try not to open the smoker too often, I usually check it about 10 hours in and insert a remote thermometer in the flat and another in the point to get reading without opening the cooker.
  5. After 10 hours, check the meat or check the thermometers until you get a 180 to 190F internal temp in the flat then check the brisket and see if it is tender to the poke, thermometer should slide in like it is butter.
  6. Remove the point (deckle or fatty end) by slicing through the fat layer between the point and the flat, cube it, put it back on the smoker for a couple of more hours to render out more of the fat and make some delicious burnt ends.
  7. Double wrap flat in heavy duty foil. Cover with blankets and insert it into a cooler to rest for 1-3 hours or until ready to serve.
  8. Remove point from smoker once a bulk of the fat is rendered. Cube point and slice the flat against the grain and serve immediately.
Sliced brisket, with deckle still on.

Sliced brisket, with deckle still on.

Serving:

  1. Let the brisket rest in open air after removing from the foil do it can settle.
  2. Slice against the grain (Use the notch you cut and slice at that angle) use an electric knife or a serrated blade and slice it in 1/4 inch thick slices.
  3. Serve hot.

Just In Case:
If the brisket is really dry, then slice it thin, or feel free to chop it up with some of the deckle or the fatty point and served chopped brisket.

5 LB Bulk BBQ Rubs Now Available!

BBQ Pro Shop likes to find the best in BBQ and support their efforts to promote their products so that everyone can benefit from the experience and wins that they have seen in competitions. We are very excited to offer four of our most popular rubs in 5 LB bulk packages that are geared towards caterers and competition teams. BBQ Pro Shop offers them at a competitive price and is happy to discuss discounts for cases (25 LBS) for the products we carry.

We are proud to offer the following 5 LB sizes:

KHhead

Killer Hogs THE BBQ Rub

 

SSOM

Lambert’s Sweet Rub O’ Mine

PB_BBQ

Plowboys BBQ Yardbird Rub

Plowboys BBQ Bovine Bold

Mother’s Day Idea: Revol Cheese and Cracker Set

Looking for a go-to gift for all your friends and family who love cheese and crackers, I mean

The ultimate cheese and cracker set is a versatile cheese tray that will look good on any table!

The ultimate cheese and cracker set is a versatile cheese tray that will look good on any table!

who doesn’t love cheese and crackers! This slate look-alike porcelain set is designed to be able to be used for a variety of cheese and cracker variations. The Revol Cheese and Cracker set is oven, freezer and dishwasher safe. Buy it for mom today, and she won’t have to use dinner plates as a cheese plate anymore!”

Here is a recipe for Classic Pimento Cheese from Elizabeth Karmel:

Classic Pimento Cheese
Makes 1 ½ cups

16 ounces sharp cheddar cheese, grated by hand.
½ cup Hellmann’s mayonnaise
2 tablespoons Cream Cheese, room temperature
¼ cup diced Dromendary pimentos, plus some liquid
Fresh ground black pepper, to taste
Celery Sticks and Pretzel Rods

In a medium bowl mix the cheese and mayonnaise together with a fork until it holds together. Add the cream cheese, pimentos and their liquid, mix to distribute.
Season with pepper. Cover and refrigerate until ready to serve. Serve with celery sticks, crackers or in a sandwich.

Here is some more information about the Elizabeth’s Everyday Essentials collection. Elizabeth Karmel and REVOL have partnered to create this collection and bring it to our American customers. This is unique in Revol’s history and it’s the first time they have created a line that speaks so directly to Americans!

Adam’s Smokehouse – St. Louis MO – BBQ Pro Shop Review

Adam’s Smokehouse is the most recent offspring of St. Louis BBQ Parents, Pappy’s Smokehouse and Bogart’s and from what our St. Louis BBQ Minion tells us, up to par with the old folks! The website is simple as is the menu and their “theory”.

Adam’s follows the same barbeque theory as its sister stores, Pappy’s and Bogart’s: Low and slow is the way to go! All meat is slow cooked to perfection, and our sides offer just the right selection to complement the main event, whichever that may be for you- our amazing smoked ribs, delicious pulled pork or another one of our smokey and savory barbeque masterpieces.

Here is the report from the front lines filed over the weekend.

So we took the plunge and made a large carry-out order from Adam’s Smokehouse to celebrate my parents closing on the new house. It was our first time trying their Q and I have to say I was pretty impressed over all.

I’m just going to jump right in with my review of the meats…

Ribs – outstanding flavor, tooth, tenderness, rub, and quality of meat. Moist but not greasy.

Another Fine BBQ Joint in St. Louis is born! The Image courtesy of Feast - St. Louis

Another Fine BBQ Joint in St. Louis is born! The Image courtesy of Feast – St. Louis

Rub and glaze did not fight each other for supremacy so there was a lot of flavor. Excellent meat quality with a LOT meat on each bone. Even the silverskin was paper-thin and tender. Two full racks went up in smoke. Kids and grown ups alike devoured them..

Brisket – moist, tender, great pink coloring and gently flavored. Always my baseline test for a Q joint, I thought the Adam’s brisket was just lovely. Thin sliced, slightly smoky and not at all dry.

Pulled Pork – good flavor, perfectly smoked, and plenty moist. The pulled pork was particularly good with the carolina mustard sauce. But as good as it was, the pork was probably my least favorite. But that’s only because the other three were so damn good.

Which brings me to the burnt ends.

Burnt Ends – among the best I’ve ever had. They were perfectly smoked, slightly sweet, absolutely dripping with moisture, and held together in actual cohesive chunks of meat. So many times you order burnt ends and you get a pile of meat crumbs. But not here. This was actual solid ends that fall apart only when you bite into them. An amazing mouthful that doesn’t even really need sauce. It’s that good in it’s own juices.

Sides – Good cole slaw and very good pit beans. I suspect they use the same technique as Bogart’s to get the brisket drippings into the beans.

All of the meats were very high quality cuts. Nothing cheap about them.

Sincerely,

The Official BBQ Pro Shop St. Louis BBQ Minion

Address and Website:
Adam’s Smokehouse, 2819 Watson Road, Clifton Heights, 314.875.9892, adamssmokehouse.com
Facebook Page:

Image courtesy of Feast – St. Louis, read what they had to say here: http://www.feaststl.com/the-feed/article_69111e2c-314d-11e3-84c1-0019bb30f31a.html