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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard


  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times


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Slow-Smoked Mesquite Brisket

BT Toronto | posted Friday, May 19th, 2017

9-14-11 125

Ideal grill: smoker

Smoke Intensity: strong

Prep time: 45 minutes

Marinating time: 12 to 24 hours

Cooking time: 7 to 9 hours

Resting time: 1 to 2 hours

Special equipment: food syringe; extra-large disposable foil roasting pan; instant-read thermometer

Servings: 12 to 15


1  whole, untrimmed beef brisket, including both the flat and point sections, 10 to 12 pounds, preferably the Certified Angus Beef® brand
1  cup low-sodium beef broth
1/3  cup yellow mustard

2  tablespoons ancho chile powder
1  tablespoon packed light brown sugar
1  tablespoon kosher salt
1  tablespoon onion powder
1  tablespoon paprika
1  tablespoon ground cumin
2  teaspoons ground black pepper
2  teaspoons ground allspice
8  fist-sized mesquite wood chunks


  1. The night before you smoke the brisket, trim it. Using a very sharp knife on the fat side, trim the fat so that it is about ⅓ inch thick, but no less. On the meatier side, remove the web-like membrane that covers the meat, so that you can clearly see (and eventually season) the coarsely grained meat underneath. Then, using a food syringe, inject the meat with the beef broth: With the fat side facing down in an extra-large foil roasting pan, imagine the brisket in 1-inch squares and inject each square with some of the broth, inserting the needle parallel to the grain of the meat and slowly pulling the needle out as you inject the broth. Some broth will seep out, but try to keep as much as possible inside the meat. Then smear the mustard over both sides of the brisket.
  1. In a small bowl mix the rub ingredients. Massage the rub all over the brisket creating a paste with the mustard and broth. Turn the brisket so that the fat side is facing up. Cover the pan and refrigerate for at least 12 hours or up to 24 hours. Remove the brisket from the refrigerator and let stand in the pan at room temperature for 1 hour before smoking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F).
  1. Add two wood chunks to the charcoal. Smoke the brisket in the pan over indirect very low heat, with the lid closed, for 4 hours, adjusting the vents so the temperature inside the smoker stays as close to 225°F as possible. At the start of the second, third, and fourth hours, add two more wood chunks to the charcoal and baste the brisket with any liquid that accumulates in the pan.
  1. After 4 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the brisket in the pan from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out three sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the brisket in the center of the foil, fat side up. Pour ½ cup of the liquid in the pan over the meat, and fold up the edges to wrap the brisket tightly to trap the steam. At this point you can discard the remaining liquid that has accumulated in the pan, though some people like to save it for adding to their barbecue sauce.
  1. Return the brisket to the pan, fat side facing up, and return the pan to the smoker. Cook over indirect very low heat, with the lid closed, until the meat is so tender that when you insert the probe of an instant-read thermometer and push it back and forth, it easily tears the meat, at least 3 hours and as long as 5 hours. The internal temperature should be 190° to 195°F, though tenderness is a more important indicator of doneness than the temperature. The amount of time required will depend on the particular breed and other characteristics of the meat. Remove from the smoker and let the brisket rest at room temperature for 1 to 2 hours.
  1. Unwrap the brisket and cut across the grain into thin slices. Serve warm with your favorite barbecue sauce and side dishes.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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