Labor Day weekend begins as soon as your work day ends today. Though the federal holiday celebrates the contributions and achievements of American workers, it has come to signal the end of summer on the first Monday of September. I think many of us could use a three day weekend to try and squeeze the last bits of summer fun out of 2020. What better way than with a good ol’ Texas BBQ? Here are some recipes for seasonal favorites: brisket rub, pea salad, and pear cobbler.
When Hurricane Laura was in the gulf of Mexico, HEB released its list of foods and supplies that they placed limits on to ensure that people could not hoard them. The funniest surprise was brisket on the list. Clearly briskets are near and dear to the heart of a Texan. Rub recipes are as numerous as the stars in the sky; however, this simple recipe wins. It brings out the flavor of the beef and highlights it, instead of masking or overpowering the brisket.
(For a 12-15 pound brisket)
1/3 cup of coarse ground black pepper
1/3 cup of coarse kosher salt
Combine the two seasonings and rub all over the brisket. Try to cover it evenly. Then allow it to sit in the refrigerator overnight or for 8-10 hours. Pull it out of the fridge an hour or two before you smoke it.
Almost everyone pairs potato salad and/or coleslaw with brisket, but pea salad is a delicious option as a side.
One pound bag frozen green peas
2 boiled eggs, peeled and chopped
1 cup grated Cheddar cheese
1/2 cup mayonnaise
1/2 tsp onion powder
salt & pepper to taste
Thaw the green peas and put into a large bowl. Add the eggs, cheese, and seasonings. Then stir the mayonnaise and combine well. Serve chilled.
Pears in Texas are ripening all over the state. The best thing to do with a plethora of pears is to make a pear cobbler. You can make it gluten-free by substituting the flour in the following recipe for a gluten-free flour blend.
2-3 pears, peeled, cored, and sliced (about 1 lb)
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp salt
2 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
Mix all of these ingredients together in a large bowl. Pour into a buttered 8×8″ dish. Then cover with the crumble topping.
1 cup flour
1/2 cup sugar
1 stick of butter
In a bowl, cut the cold butter into the flour and sugar mixture. Using a pastry cutter is the easiest way, but a butter knife can also do the job. You want the butter clumps to be the size of small peas. The mixture will be crumbly. Cover the filling completely.
Bake at 425 degrees for 15 minutes. Reduce the temperature to 375 degrees for an additional 30 minutes. Serve warm or cold with or without ice cream or whipped cream.
These three simple and easy recipes are sure to end your summer with a bang this Labor Day weekend. Please enjoy! From all of us at Mike Goins Real Estate, Happy Labor Day!