My Favorite Brisket Rub

(Also works great on a chuck roast)

Mix together ingredients below and coat meat an hour or more before smoking;
1/4     Cup Dark Brown Sugar
2 1/2  Tbsp Paprika
1 1/2  Tbsp Kosher Salt
1        Tbsp Garlic Powder
1        Tbsp Onion Powder
1        Tbsp Chili Powder
1/2     Tbsp Black Pepper
1/2     Tbsp Dried Parsley
1        Tsp Cayenne Pepper
1        Tsp Ground Cumin
1/2     Tsp Dried Oregano
1/2     Tsp Ground Coriander

During smoking process, baste with;
1/4     Cup Apple Juice
1/4     Cup Bourban

Homemade Pizza – Bread Machine Recipe

Preheat bread machine bread pan by filling with hot water and place aside.  Add 1 1/3 cups water to a microwave safe measuring cup.  Add 2 Tbs unsalted butter to the water.  Microwave on high for 30 seconds.  Stir and microwave on high for another 30 seconds.  Water should be around 130 degrees (cool or heat more if needed).  Dump out bread pan and dry.  Bread pan should now be warm to the touch but not hot.  Make sure mixing blade is installed and add water / butter mixture to the pan.  add 2 Tbs sugar and 2 tsp salt to the water in the bread pan.  Add on top of that, 4 cups all purpose flour.  Make a small hole, not too deep, into the top of the flour in the bread pan.  Add, into the hole, 1 packet highly active yeast (2 tsp).  Place bread pan into bread machine and select dough cycle.  Start machine.  Should take 1 1/2 to 2 hours, depending on your machine.  When complete, dump dough out onto lightly floured surface and punch down.  Preheat oven to 400 degrees.  Divide dough into two parts.  Each part is one pizza crust.  Stretch, roll, hand toss, whatever works for you to get the dough to the size of your pizza pans.  I put a light coating of olive oil on the pizza pans then place dough onto them and let rest for 20 minutes to rise.  Coat with your favorite pizza sauce (we buy a jar from the supermarket).  Add your favorite toppings and top each pizza with 1/2 pound of shredded mozzarella cheese.  Bake in over for 14 -16 minutes or until cheese has browned sufficiently.  Remove and cut into slices with a pizza wheel.

Beef Tacos Carne Asada with garden fresh Pico de Gallo

The Meat:
First, a little bit about the cut of beef I use in this recipe.  I am, after all, a professional meat cutter.  If you don’t care about the specifics of the beef cut then you can skip down to the recipe below.  Traditionally carne asada is made from beef flank or skirt steak however, these cuts of beef have become quite expensive in recent years.  The Hispanic customers I often serve use a variety of thinly sliced beef for their carne asada. For my recipe I use the beef chuck spider muscle (serratus ventralis).  This muscle group is located between the chuck eye and the blade on the chuck primal.  It is sometimes referred to as the beef chuck underblade steak or more recently, the Denver steak.  I should mention however, that I know several meat cutters who are incorrectly cutting this muscle and even including an additional muscle group that is positioned next to the spider muscle when they cut Denver steaks.  This, in my opinion causes their Denver steaks to be less tender than they should be (but I digress…).  If you would like to see further where this muscle is located then follow this link to an informative video on how to cut it. Meat butchery and seam cutting demonstration of Denver Steak of beef.  For my recipe, after seeming out and separating the spider muscle, rather than making Denver steaks, I thinly slice the muscle directly cross grain.  Then cut the slices into small strips (slightly smaller than stir fry sized).  I use 3 to 3 1/2 pounds for the recipe below (about 1 whole serratus ventralis muscle).

Carne Asada:
Start by making the marinade for the meat.  Those ingredients are:

  • 1 tsp salt
  • 1 tsp finely ground black pepper
  • 1 tsp finely ground white pepper
  • 1 tsp paprika
  • 1 tsp ground oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dark chili powder
  • 6 cloves fresh garlic, finely chopped
  • 1/3 cup white vinegar
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • juice of 2 whole fresh limes

Whisk all of the above ingredients together. Place the 3 pounds of meat mentioned above into a 2 gal. sized zip bag and pour the marinade over it. Zip up the bag and work the meat and marinade together then place the bag into a pan (to avoid a mess if there is a leak) and place into the fridge for about 8 hours. Turn it over a couple of times to make sure all of the meat has maximum contact. When ready to prepare, dump the entire contents, meat and marinade into a large skillet and cook. Continue to cook until the liquid has cooked off and the meat is just slightly caramelized.

Pico de Gallo: (fresh authentic Mexican style salsa)
Ingredients as follows: (wear gloves for the pepper handling, you’ve been warned…)

  • 4 – 5 small to medium sized tomatoes, diced (from our garden, of course)
  • 1/2 white onion, finely diced
  • 1/4 bunch cilantro, finely chopped
  • 2 – 3 cloves garlic, finely chopped
  • 3 – 4 small green jalapenos, seeded and finely chopped (also from our garden)
  • 1 habanero pepper, seeded and finely chopped (if you dare, and I do! grew these in garden for the first time last summer)
  • 1 or 2 fresh red hot chili peppers, seeded and finely chopped (been growing these for a couple of years in our garden – very spicy, love ’em)
  • juice of 1/2 lemon
  • 1 tsp salt

Combine all ingredients and carefully stir. Refrigerate until ready to serve.  This fresh salsa   will not hold up like cooked salsa so use within a couple of days.

Serve in gently warmed small diameter flour tortillas.  Add a couple of tablespoons of the carne asada to the center of the tortilla.  Spoon a teaspoon or more (depending on taste) of the pico de gallo over the top.  If you are so inclined, you can dollop some mole verde or some finely shredded quesadilla cheese (or both) over the top.  Fold tortilla over like any other soft taco and enjoy…

A fresh lime juice, top shelf tequila derived, shaken margarita is the perfect compliment to the fire lit by this awesome meal…

Breakfast Sausage

4 pounds lean boneless pork shoulder (cut into 1/2 diameter cubes).
1 pound pork fat (cut into dime size pieces).
5 tsp canning salt
1/2 tsp. dried parsley
1 tsp rubbed sage
1 1/4 tsp black pepper
1 1/2 tsp crushed red pepper flakes
1 1/4 tsp coriander
1 1/4 MSG
1 1/4 cayenne red pepper


  1. Process the seasonings in a food processor until thoroughly blended, let the dust settle before opening lid (very potent).
  2. Mix the fat pieces and lean pieces together, then gradually add the seasonings and toss thoroughly, refrigerate for at least an hour before continuing.
  3. for best results chill the grinder pieces also.
  4. Grind seasoned pork once through a sausage plate, then mix by hand.
  5. package sausage as desired and freeze (I make patties, and freeze them on cookie sheets, then bag in zip bags after frozen)