Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

OK so over the weekend we threw a big party and I smoked a 13-lb brisket and 3 racks of ribs, for about 20 people, many of whom ended up being my 17yo daughter's friends.  The event was centered on a Jaws-watching party using our projector outdoors and a big screen, mounted onto the back patio, while we were all sitting in the swimming pool on floats.  My i s c & a aggie wife has been wanting to do this ever since we bought the house and its swimming pool, 13 years ago.  She actually planned it without knowing it was the 50th anniversary, but it worked out well, and everybody had a good time.

But back to the point of the post.  The brisket was delicious, one of my best ever, and we actually had maybe about 1 lb of the flat leftover.  So last night I decided I'd go ahead and make some of my BBQ enchiladas using the leftover brisket.

But the twist I put on it this time, was I actually added a little bit of BBQ sauce, on top of my homemade enchilada gravy.  I've never done this before, I've always just let the smokiness and flavor from the meat carry the BBQ profile, but lately my kids have become more open to sweet BBQ type sauces on their chicken nuggets and whatnot, when before they really didn't like that flavor profile.  And in reality, most of the places around here that serve any version of BBQ enchiladas, include some BBQ sauce in the gravy.

I didn't want it to be too sweet and I didn't want it to overpower the flavor of the smoked brisket and the gravy itself, so I only added a little bit inside each enchilada before I rolled it, and a little bit on top after I'd sauced the dish with the last of the gravy.  Then, grated cheese and diced onion on top, and into the oven for 20 minutes to get melty, and meld.

Well I gotta say-- it was freaking delicious.  The kids absolutely devoured it, and my daughter especially, has never really loved enchiladas.  But she finished off her plate and went back for more.  I'm glad I made extras, I was thinking I'd eat them for lunch a day or two later, but nope.  All completely gone.

So anyway, if you ever want to add a little BBQ sauce to my standard brisket enchilada recipe, feel free, and I approve.

The point of creating red wine salt is to highlight the complexity, umami, and deep flavors of the alcoholic beverage. Welch tells Food & Wine that “Wine salts retain the base notes of the wine you use to make them, so notes are slightly different with each batch! However, in general, red wine salt is a wonderfully balanced combination of savory and salty with sweet notes from grapes.”

Red wine salt is a dry mixture, and the process of dehydrating the wine concentrates its flavor. So, if you want more acidity, make your salt with a more acidic wine. If you’d like to add subtle red fruit notes like cherry and raspberry, choose a bottle that has those. As a general rule of thumb, it's best to opt for fuller-bodied wines that offer a stronger flavor, and avoid wines that are on the sweeter side. But if it's a wine you enjoy drinking with food, giving it a try won't hurt.

When it comes to using this seasoning blend, Welch notes that “I use red wine salt in many ways — it is beautiful as a rub before searing a steak, great in pork dishes, and my personal favorite as a bit of finishing salt on a scoop of vanilla bean ice cream!”

It also pairs well with other foods you might naturally enjoy with red wine, such as earthy mushroom varieties or lamb chops. As Welch mentions in her Instagram caption, she also likes to use it to rim cocktails, which sounds like an incredible idea for summer entertaining. Or if you want to stick to something more classic, you can use it on steaks all summer long.


https://www.foodandwine.com/how-to-make-red-wine-salt-11762373

Brunswick Stew:

• 4 ounces diced salt pork
• 2 pounds chicken parts
• 8 cups water
• 3 potatoes, cubed
• 3 onions, chopped
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 2 cups canned whole kernel corn
• 1 (10 ounce) package frozen lima beans
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

This is pretty close to what I make at home.  I toss in a bit of hot sauce and use one can of corn (flyball to center) and diced tomatoes (canned).  I add water to reach consistency I like.

Hawk Harrelson. 

"Can o Corn"