This makes a lot.  Good for two small briskets or one large one.  I use the remainder of the rub ingredients in homemade BBQ sauce.

Ingredients:

1/3 cup brown sugar

1 Tbsp Paprika

2 Tbsp Smoked Paprika

2 tsp Black Pepper

1 Tbsp kosher salt

1 ½ Tbsp Garlic Powder

1 Tbsp Onion Powder

¾ tsp Mustard Powder

Directions:

Mix all of the ingredients together and stir.  Spoon a generous amount of rub on the meat and with your fingers rub the spices all over every part of the surface of the brisket, including any and all crevices.  

Let your meat rest with the rub for about an hour.  If you can, I think it’s better to let it rest for 24 hours in the refrigerator.  When you are ready to cook the meat, bring it to room temperature for 30 minutes.  

For bbq sauce, measure about 1 cup of ketchup and add 3 Tbls of the rub mixture into the ketchup and mix.  Place BBQ sauce all over the meat.  

Since I don’t have a smoker, I cooked my brisket in the oven.  Preheat the oven to 250.  Place the brisket in a shallow baking dish and cover with foil and bake for about 4 hours.  

Note:  Store rub in an airtight container until ready to use again.  The rub keeps for up to 4 months.  If you want to brown your meat first you may want to use the rub after browning.  Since it has sugar, it will brown/burn faster than the browning.  So add the rub after and place in a shallow baking dish and bake as above.  

Let meat rest for about 15 minutes after taking it out of the oven.  Then thinly slice meat on the bias and serve.

Green Beans with Bacon and Shallots

by:  Amy Roloff

Amy Roloff’s Little Kitchen

Depending on how many people you are preparing for the amount of green beans can vary.  

Ingredients:

About 1 pound of Green Beans, washed and ends trimmed 

2 Tbls of butter

2 Tbls of olive oil

Kosher salt and pepper

4 slices bacon cooked and chopped

1 small shallot finely chopped

Directions:

In a sauté pan cook bacon till just before bacon is crispy.  Cool and chop bacon.  Set aside.

In a sauté pan heat up butter and oil on low heat.

Place beans in a pan and add salt and pepper.  

Cook until tender.  Add in chopped bacon and shallots to beans until heated through.

Potato Pancakes

by:  Amy Roloff

Amy Roloff’s Little Kitchen

Ingredients:

6 medium Russet Potatoes

1 medium onion

Kosher salt and ground black pepper

2 egg whites beaten together

¼ cup finely chopped Chives or Parsley

Canola Oil for frying

Directions:

1. Wash and peel potatoes
2. Use a box grater or food processor and grate potatoes. 
3. Place grated potatoes in a bowl with cold water and about ½  tsp lemon juice to prevent browning until ready to prepare into pancakes.
4. Grate or finely chop onion.  
5. Drain potatoes and onion in a strainer, lined with a cheesecloth, and squeeze as much water as you can from the potatoes and onion.  
6. In a bowl combine the potatoes, onion, egg whites, salt and pepper and chives or parsley and mix all together.  
7. Heat oil in a non-stick sauté pan.  Use about 1 large or 2 tablespoonful each of potato mixture and drop in place in a pan and flatten with a spatula.  Cook for about 3 minutes till brown.  Using a spatula and spoon gently flip over to cook the other side.  Place on a plate lined with a paper towel to drain, if any, the oil left on potato pancakes.  Lightly salt while still hot or grate some Parmesan cheese on potatoes.  Keep warm.  Add more oil when necessary and cook pancakes in batches til all the potato mixture is used up.  

Enjoy.  

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