Friday, March 20, 2009


Semi Spicy Barbeque Roast (Crockpot)
Got this recipe from a friend's blog. She is a native Texan, connoisseur of BBQ meats, and a great cook. Originally the recipe was for oven roasted BBQ Brisket, but I altered it to be a crockpot roast. Delicious!

•roast (no more than 4 lbs)
•1 cup of white grape juice (or can use chicken broth)
•3 cups of apple cider (we improvised with wassail)
•1/4 cup of honey
•2 tablespoons of dijon mustard
•1/4 cup of soy sauce
•1 tablespoon of whole coriander (I actually used ground coriander bc it is cheaper.)
•2 tablespoons of firmly packed brown sugar
•1 tablespoon of minced garlic
•1 tablespoon of fresh ginger powder
•1/8 teaspoon sprigs of fresh thyme (I used dry)
•2 chopped chipotle chili in adobo sauce (if you like it spicy... we do)

Combine all the ingredients, minus the roast, and put it into your crockpot. Then put the meat in the pan, cover, and simmer on low for 6-8 hours or high for 4-5 hours til roast is tender and shreds easily. Cut off portions to serve. And put that Bull's Eye away. You won't even need it.

Barbequed Beef Brisket (as the website said "for those stormy, tornado-watch Texas days")
If you'd like to make the brisket as the original recipe intended, make the sauce the same. Then put the brisket in a roasting pan instead of the crockpot. fat side up--do NOT trim the fat beforehand. Put the lid on, heat the oven to 275, and stick that sucker in for at least 5 hours. When you're ready to eat, put the roast on a cutting board (there will be TONS of juice in the pan), and scrape off all the fat on top. It should easily slide off. Then slice the brisket across the grain and smother it in juice from the pan.

Sweet Seasoned Cabbage*

•2 tablespoons butter or margarine
•1 tablespoon canola oil
•8 cups shredded green cabbage (about 1 normal-sized head)
•1 tablespoon packed brown sugar
•3-4 garlic cloves, minced (I use 4)
•1 tablespoon red wine vinegar
•fresh ground black pepper

1. In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.Sauté until the cabbage is limp, about 5 minutes or so.
2. Reduce heat to medium-low and stir in vinegar.
3. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
4. Add salt and pepper to taste and serve.
*from Recipezaar "Cabbage for People Who Don't Like Cabbage"


  1. Yummy! I cant wait to try these out! I LOVE new recipes, and we LOVE brisket and cabbage so this is perfect. Thank you for sharing! :)

  2. YUM! Those recipes are making my mouth water.. And for the record, in the opinion of the Richards family - you were ROBBED at the chili cookoff :)

  3. I need your recipe for chili. You should add that to the list, because I am sure I won't be the only person glad to have it!

  4. Ok this recipe sounds so good, I totally want to try it!!!I love new recipes I am hosting gardening club next month and I am doing something we you will have to come.