Over Memorial Day weekend, the unofficial kickoff to summer, most of us will find ourselves getting together with friends and/or family for a picnic, BBQ, or other outing which involves the foods we associate with this time of year.
There are hot dogs, sausages and burgers on the grill, barbecued chicken, ribs and brisket just to name a few.
Add to these the traditional and maybe not so traditional versions of potato salad, coleslaw, and baked beans and you have a meal that begs to be eaten outdoors…somehow it all tastes even better that way!
For us this year we got together with our wonderful neighbors for an outdoor feast to which we all contributed.
I brought the Pulled BBQ Brisket for sandwiches on Brioche Buns . We topped the pulled brisket with a spoonful of delicious cole slaw which one of our neighbors brought. This complemented well the slightly smoky, tangy sauce in which the the brisket was smothered.
The brisket is roasted in the oven...no grill necessary…Here are a few photos highlighting the steps, but follow the link for the complete recipe.
After hours of roasting low and slow it is time to turn over for another half hour or more till meat is very tender…
Finished brisket cooling before refrigerating. Save all the pan juices and refrigerate over night in a separate bowl, to be used in the recipe for the BBQ sauce.
Pulling the brisket… use your hands or two forks.
The pulled brisket is added to the finished BBQ sauce…
Keeping the brisket hot in a heavy Dutch oven is the perfect vehicle to cook and serve it in.
Along with the BBQ Brisket to my way of thinking nothing goes better than this Vermont Potato Salad shown above.
Both of these dishes I have featured in previous posts so click on the links to find the recipes. Enjoy! And Happy Summer!