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Summertime Flavor



Photo by Carli Wentworth

Summer Has Just Begun and I can’t help but love the smell of barbeque. It sounds silly to associate a season with the scent of hickory and barbeque sauce, but you have to admit it makes sense … especially because we celebrate Father’s Day this month. Many of us will be showing our love for the daddies in our lives with ties, coffee mugs and even “Best Dad” T-shirts. Why not make your dad dinner?

This is my friend Romney Hall’s recipe for brisket. I think of Romney every time I make it because after being served this dish she told me of her love of her “Bonus Daddy.” I remember saying, “What in the world is a bonus daddy?” She explained, “I have a perfectly good daddy but when my mom remarried when I was little I got a bonus daddy.” So, I am dedicating this recipe to all daddies, bonus and otherwise.

One of the best things about this meal is that it does not require firing up your grill or smoker. In fact, you make it in your oven on low and slow heat for six to eight hours. Slather it with Head Country Bar-B-Q Sauce for the last hour of cooking, and then serve it with this fabulous slaw that’s guaranteed to be a favorite at many future barbeques.

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Romney’s Brisket

4 lb brisket, trimmed

3 T Head Country seasoning salt

1 T freshly ground pepper

1 bottle hickory liquid smoke

1 bottle Head Country Bar-B-Q Sauce

Heavy-duty foil


Preheat oven to 300 degrees. Place a sheet of heavy duty foil in a large metal baking sheet, double the size of the pan, so that the excess comes up the sides. Cover the brisket thoroughly with the seasoning salt and pepper, and then place fat side up onto the foil-covered baking sheet. Finish by pouring liquid smoke over the top and then cover the brisket with another piece of foil. Crimp the foil all around, creating a tent with the meat inside. Place into the hot oven and bake for five hours. Remove from oven, and then pour about two cups of barbeque sauce over the top and reseal the foil tent. Return to the oven to bake for another hour. Remove from the oven and allow to rest for 20-30 minutes so juices can return to brisket. Slice thinly and serve.

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Festive Slaw

1 head Napa cabbage, shredded

3 c cabbage, shredded

1 ½ c dried cranberries

½ c green onion, chopped

½ c green pepper, chopped

Dressing

½ c mayonnaise

1 T sweet relish

1 T honey mustard

1 T honey

½ t salt

½ t pepper


In a large bowl, combine the cabbage, cranberries, green onion and green pepper. In a smaller bowl, mix together the mayonnaise, sweet relish, honey mustard, honey, salt and pepper. Stir until well combined. Pour over veggies and toss. Refrigerate for at least four to six hours for flavors to develop before serving.

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