Marks Daily Apple

1. 

   FlyNavyWife
   Member

   Does anyone have favorite recipes for these?

   Oven/stovetop only please - our grill is in pieces right now.

   Thanks in advance!

   Posted 4 months ago #
2. 

   FlyNavyWife
   Member

   bump

   Posted 4 months ago #
3. 

   hannahc
   Member

   I don't really like pork loin, and I just got a nice brisket but don't know what to do with it either! I know one way to do the brisket is to braise it very slowly in the oven, so that's what I'll probably try. Rub it with thyme/oregano/pepper/red pepper flakes/maybe some other spice, then put it in the oven for a few hours at like 325ish. I'm not doing that anytime soon, but it sounds good :)

   Posted 4 months ago #
4. 

   FlyNavyWife
   Member

   I did find this brisket recipe which sounds interesting... though I wouldn't do the shortening and don't have fatback (but people in the reviews say they left that out and it was great too) but...

   http://allrecipes.com/Recipe/Blazing-Brisket/Detail.aspx

   Might give it a go. :)

   Posted 4 months ago #
5. 

   Lulabelle
   Member

   I recently made the following brisket-though I would recommend leaving out the soy sauce-

   http://tinyurl.com/5l97xt

   Pork loin I generally throw in the crockpot on low for 9-11 hours with a little water and onion-you can then shred and season it as you wish-green chili, bbq, etc....

   Posted 4 months ago #
6. 

   FlyNavyWife
   Member

   Lulabelle, of course! Why didn't I think to check if Ree had a recipe. Durhh.. awesome cowboy food right?

   Posted 4 months ago #
7. 

   maba
   Member

   I just looked at the pictorial recipe - can't believe she discarded all that fat.

   Posted 4 months ago #
8. 

   CaveGirl
   Member

   Maba, I'm with you! That strip of fat looked so yummy after soaking up all those juices and flavors. Plus the way she talked about it, weird. "Don't worry about the fat, we'll cut it off later!" and how she first cut it off with a knife, then scraped the tiny bits left over with a spoon.

   She fears the fat I guess.

   Posted 4 months ago #
9. 

   Lulabelle
   Member

   I know, right? Love the cowboy food!

   She fears fat but not sugar, strangely enough. She was my go to recipe person before going primal.

   Even before cutting sugar out of my diet-I made her recipe for apple turnovers and felt like I was going to fall into a sugar coma. Though her steak bites-to die for!

   Posted 4 months ago #
10. 

    FlyNavyWife
    Member

    CaveGirl, she doesn't really fear the fat... she's always cooking with butter and cream and stuff. Maybe she just doesn't like chewing on a big glob of it. I don't either.

    But yeah, I'd totally cut it up and give it to my dog bits at a time. She loves the stuff.

    Lulabelle, I still subscribe to her blog despite the sugars... for the occasional primal jewel (or recipes that can easily be tweaked into primalness).

    Posted 4 months ago #
11. 

    efmoto
    Member

    FNW,
    This oven brisket recipe was great:
    http://board.crossfit.com/showthread.php?t=49343

    With this b-b-q sauce:
    http://www.sonofgrok.com/2009/06/sog-zesty-bbq-zauce/

    Posted 4 months ago #
12. 

    FlyNavyWife
    Member

    Thanks efmoto. :) I have everything for the bbq sauce except beef stock, but I made some chicken stock yesterday so I'm sure I could use that (even though it would change the taste a bit).

    Now I have several options for the brisket! YAY! Wonder which one I'll end up making. I still have lots of chicken in the fridge though and don't want to thaw the brisket till the chicken is gone or almost gone... so we'll see when that is.

    Posted 4 months ago #
13. 

    LPCRoy
    Member

    Whichever pork recepie you choose, I highly suggest brining the tenderloin for a few hours before you cook it. It makes it unbelievably juicy.

    Posted 4 months ago #
14. 

    CaveGirl
    Member

    Thx for the info FlyNavyWife, I've never realy heard of her before this thread.

    I myself love a good chunk of roasted and seared fat. My brothers and I used to fight over who got my dad's steak fat strip when we were little,lol.

    Posted 4 months ago #
15. 

    FlyNavyWife
    Member

    Thansk LPCRoy. Good advice. Brining is an amazing thing to do. :)

    You're welcome CaveGirl. I definitely love her site. Her recipe section is a huge inspiration to me in my own blogging.

    Posted 4 months ago #
16. 

    Elaine
    Member

    My husband makes an awesome corned beef brisket. I'm not sure about the primalness of saltpetre, but it's definitely a project worthy of your time.

    Posted 4 months ago #

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