Recipes:
- 1 lb crab meat (backfin or lump)
- 1 teaspoon Huck's No. 1 Excellent Seasoning
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon baking powder
- 1 egg beaten well
- 2 slices bread with crusts removed, broken into small pieces
and moistened slightly with milk
Mix all ingredients thoroughly and shape into cakes, fry, or broil
until done.
Ingredients
Directions
-
Pour
all ingredients (except shrimp) into a large saucepan.
- Make sure to
first squeeze the juice from the lemons into the mix and then throw the
rinds right in the pot.
- Bring the liquid to a rolling boil over high heat. Dump in the shrimp and cover the pan with a tight lid.
- After the water with the shrimp boil again, allow them to boil for two minutes, then, stir the shrimp briefly
and replace the lid.
- Boil for three more minutes (shrimp should boil
for five minutes, all total).
- Drain and place the shrimp into a large bowl of ice water if you want shrimp cocktail (or just serve them hot).
If serving as shrimp cocktail, you
can go ahead and peel the shrimp after they're cold, or, you can let
your guests do it themselves at the table.
Note: If you overcook shrimp, you will make them tough.
Brisket
Ingredients:
- 10 to 12 lb untrimed brisket
- Test brisket for amount of internal fat - take brisket and try to fold it in half, if it is easy to fold you have a good brisket if not look for a new one.
- 10 ozs of Isaac's Meat Rub
- 1 cup cooking oil or olive oil
Directions:
- Wash brisket with cold water to remove dried purge on the meat pat dry with paper towel.
- Trim excess fat from brisket (fat is good leave about a 1/4 inch of fat on one side of the brisket) any large hunks of fat remove.
- Rub brisket with a thin coat of cooking oil or olive oil (oil works to draw spices into the meat)
- Dry rub your brisket with Isaac's Meat Rub making sure you have a solid coating of rub all over the brisket. Don't just sprinkle the rub on, rub it into your brisket.
- If you can, wrap rubbed brisket in plastic wrap and place in refrigerator for at least 12 hours. This will allow the oil to draw the rub down into the meat.
- If you are unable to let the brisket marinate overnight, wrap brisket in plastic wrap and let set for at least 30 minutes do not refrigerate allow brisket to rest before placing in oven or smoker. All meats go into shock and become tough when you take them directly from a cold temperature to a hot temperature.
- Pre-heat oven or smoker to 400 F degrees
- Place pan of water on oven shelf below rack for brisket this will keep moisture in the oven while cooking your brisket.
- If cooking in oven, unwrap brisket and place in shallow baking pan with fat side up, place in hot oven and turn temperature down to 200-225 F degrees and let cook for about 2 hours unwrapped.
- After 2 hours wrap brisket in foil and return to oven and cook 1 1/2 hours per lb of meat. Internal temperature of brisket should read 180 F degrees.
- If cooking on smoker, you do not have to wrap your brisket in foil, you can cook it naked at 200-230F degreesuntil the internal temperature reached 180 degrees.
- Remove brisket from heat source (unwrap brisket being careful of hot juices) let rest for about 15 minutes. Brisket will continue cooking and allow juices to be drawn back into brisket.
- When the brisket is done, remove from the smoker and let stand for
about 10 to 15 minutes.
- Then carve.There is an art to
carving up the brisket. This is because with a full brisket the grain
runs in different directions between the point and the flat. Lay the
brisket, fat side down and carve off the point. If you look at the
grain and fat line you should be able to see it pretty clearly. Then
carve the remaining fat layers off, stack the point on the flat and
carve across grain into thin, long strips, about the thickness of a
pencil. You should get long rectangular pieces.
- Enjoy
