Rainy Day BBQ

Original Recipe By: Fort Worth Star-Telegram 1968. We make this probably once or so per year, and it's great for parties as long as you don't think doubling the amount of meat won't significantly affect cooking time (whoops!). The secret is in the plum/prune baby food. Totally not proper barbecue, but still awfully tasty.


  •  4-5 lbs. beef brisket 


  •  1 T. celery seed 
  •  1 t. garlic powder 
  •  1 t. onion salt 
  •  1 ½ t. salt 
  •  2 T. Worcestershire sauce 
  •  2 t. ground pepper 
  •  2 T. liquid smoke 
  •  1 t. lemon juice 

Barbecue Sauce:

  • ½ C. catsup
  • ¼ C. wine vinegar
  • 1 small jar plum baby food
  • ½ C. brown sugar
  • ½ medium onion, finely chopped
  • 2 T. lemon juice
  • 1 t. freshly ground black pepper 


  1. Mix marinade ingredients together and marinate brisket in tightly covered glass casserole for 12 hours in the refrigerator.
  2. Combine the barbecue sauce ingredients and bring to a boil in saucepan, stirring constantly.  After mixture boils, continue to simmer for 7 min. 
  3. Cook brisket in 275 degree oven in a pan tightly covered with aluminum foil for 3 hours.  Remove pan for oven and pour off liquid. Cover brisket with ½ of the barbecue sauce and recover. 
  4. Return to oven for 30 min. 
  5. To serve:  Slice brisket with sharp knife on the bias.  Serve with extra sauce. 

La Quercia: Prosciutto Masters and Lardo Makers

When I went to Italy a couple of years ago, the shining highlight of our trip to Firenze was a restaurant called Perseus. Primarily we went for the Bistecca alla Fiorentina, but Melanie noticed that they also had lardo. For an appetizer, we tried a piece of toast with a thin slice of lardo on top. It was clearly not only great food, but the best thing that one could ever hope to eat for breakfast. Unfortunately*, our local stores don't seem to carry lardo. However, there is a company in Iowa, La Quercia, that is making some reportedly fantastic prosciutto and, more importantly, lardo. I don't see a way to order lardo off of their web site without getting a bunch of other meats. I'm told that Whole Foods carries La Quercia brand items, but I highly doubt I'm going to find lardo at my Whole Foods. I'm going to check, obviously, but I am skeptical. Perhaps my perfect breakfast is closer than I though. via Slashfood. prosciutto.jpg *- Hahaha. 'Cause if I had a local source for lardo, I clearly would not die from cardiovascular problems within the year.

Pork and Beef Stew

Prok and Beef Stew in a White BowlIngredients:
  • 3 Stalks Celery, Chopped
  • 3 Carrots, Chopped
  • 3 Small Onions, Chopped
  • 3 Tablespoon Butter
  • 2 Tablespoon Kosher Salt
  • 1.5 lb. Beef, Cubed
  • 1 lb. Pork, Cubed
  • ½ liter Red Wine, Merlot
  • 3 tablespoon Herbes du Provence
  • 2 tablespoon Garlic Powder
  • 2 tablespoon Onions
  • ¼ teaspoon Nutmeg, grated fine
  • 2 tablespoon peanut oil
  • 2 cup water
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig sage
  • 1 teaspoon cumin seeds
  • 2 cups Wild Mushrooms, Whole
  • 4 clove Garlic, Chopped
  • 1 can Diced Tomatoes
Directions: 1. Melt the butter in your pressure cooker 2. Sweat the Celery, Onion, Carrots, and salt until the onion becomes translucent 3. In a heavy pan, brown the pork and beef cubes over high heat and in the peanut oil 4. Add pork and beef to the pressure cooker 5. Deglaze the heavy pan with part of the wine, then pour that and the rest of the wine into the pressure cooker 6. Add water to cover all ingredients in pressure cooker 7. Put Rosemary, Sage, Thyme, and Cumin Seeds into a tea ball and submerge in Pressure Cooker 8. Bring to a boil 9. Remove tea ball with tongs 10. Add Garlic Powder, Onion Powder, Herbes du Provence, Nutmeg, Garlic, Tomatoes, and Mushrooms to Pressure Cooker, and bring back to a boil 11. Cover and, following directions for your pressure cooker, cook for 25 minutes 12. Remove cover (following directions) and add Wondra Flour or Corn Starch to thicken. 13. Boil for one minute 14. Serve and enjoy (Serves 6)