Mo's Brisket recipe

DESCRIPTION: Oven-cooked brisket. Key is "low and slow" - low heat,
long cooking. Breaks down collagen, making meat tender.

MEAT: Buy from Jetro, the 'Select' (cheaper of the two grades they
carry) version, will probably be about a 15 pound brisket. Should be
whole, and untrimmed (i.e. one side has layer of fat).

MATERIALS: 2 large aluminum trays; aluminum foil

INGREDIENTS
- 6 tbsp salt (coarse/kosher/sea salt is best but Morton's will do otherwise)
- dried herbs (I like to use 2 tbsp rosemary, 2 tbsp basil; can also
use parsley, chives, etc. based on personal preference)
- 2 tbsp chipotle powder or korean chili powder (kochu-garu)
- 1 tsp pepper
- soy sauce
- worcestershire sauce (optional but helps flavor a lot)
- balsamic vinegar (optional but helps flavor a lot)
- 1/2 an onion
- garlic (minced, whole, doesn't matter)

DIRECTIONS
1. Set oven to 235 degrees, let pre-heat.
2. Cut the 1/2 onion into 'moons', 1/4" slices
3. Mince garlic (if whole). Set aside with onion, in a bowl.
4. Set out all the herbs and sauces, with lids loosened.
5. Scrub inside of sink.
6. Get sharp, small-to-medium sized knife (you don't want to use a
chef's knife).
7. Place brisket vacu-pak in sink, cut plastic and remove.
8. Laying fat side up, cut away fat except for about a 1/4"-1/2"
thickness of fat over the whole brisket. Throw away excess fat.
9. Stab top (fat side) of brisket with knife about 15 times, deep but
not all the way through.
10. Rub bottom of brisket with half of salt.
11. Lay brisket in one aluminum tray, fat side up.
12. Douse brisket with soy sauce. Massage in on all sides, and into
the stab holes. Then douse with worchestershire sauce and balsamic
vinegar. Massage.
13. Rub in rest of salt on top and sides of brisket.
14. Sprinkle green herbs and pepper over the top of brisket.
15. Spread onion and garlic over top of brisket.
16. Almost done - need to prepare the foil covering now. Cut two
pieces of foil longer than length of aluminum tray. Lay them on
counter, overlapping by about 3 inches on their long sides. Do a
double-fold at overlapping area, so that they are interlocked. Then do
another double-fold the short way, so that it's one contiguous piece.
17. Cover tray with brisket with this piece of foil, and crimp under
the edges well.
18. Set tray with brisket, in the other tray, which will help the
edges sit tight due to weight of brisket. Want it to be nearly
air-tight.
19. Set brisket in oven - and wait 10 hours!
20. After 10 hours, take brisket out of oven and let sit for at least
30 minutes, uncovered. Lets the juices soak back into the meat as it
"rests."
21. Scoop several ladelfuls of the juice into a gallon-size ziploc,
and while holding over another bowl or container, cut off a small
piece of a corner with scissors, and let the au jus sauce drain into
the container. Stop before reaching the layer of fat at the top.
22. To carve brisket, lay on cutting board and cut into quarters (one
cut down middle lengthwise, then the other direction). Each quarter
piece will have a natural lateral division; the upper section is the
"moist'" part of the brisket, and the bottom section is the "leaner"
section. Cut apart the sections (should be very easy), and cutting
across the grain, slice off 1/4" slices of brisket.

Sweet Corn with Milk

For Thanksgiving, Christmas, or any other dinner where I want to serve corn (like corn on the cob with ribs!) I use this recipe. It's my friend's family recipe that's been passed down. Most of the time when I heat corn with salt and butter I get hard, shriveled corn swimming in liquid. This recipe makes the sweetest corn I ever had and keeps it moist too.

Here's the mixture:
1 cup water
1 cup milk (you can use lactose free milk if necessary)
1/3 cup sugar
up to 1/3 cup butter (optional)

Make as much of this as needed to submerge the corn or corn on the cob in the pot. Heat on medium heat until hot or tender/cooked. Drain and serve.

Turkey 2.0

From Tim So, Gracepoint Berkeley

Turkey:

I pretty much completely disown what I previously said about cooking turkey: this is after several years of cooking probably hundreds of pounds of poultry.  If you listen to me, then listen to the whole instructions: if not, then just do whatever you want.

You need:

-diamond crystal kosher salt (use of other salt will void warranty)
-sugar (as long as its not confectioners, doesn't matter what kind)
-turkey
-A very large ziploc bag that can fit the turkey (a.k.a. brining bag)

1. Defrost turkey, remove truss if it's metal (plastic is fine to leave on), remove the giblets if they are present.  If turkey is not completely defrosted, the next step will actually accelerate the defrosting process, so not to worry.

**NOTE if high heat roasting, you will have to detruss the legs and cut off any excess skin around the neck area to ensure there is air flow through the main cavity of the bird.  If not high heat roasting, ignore this note.

2. Make the brine.  Combine 2 cups of the diamond crystal kosher salt, 2 cups of the sugar, and 6 quarts of water (1.5 gallons).  BY THE WAY, NOT MEASURING THIS OUT OR USING A DIFFERENT KIND OF SALT COUNTS AS NOT LISTENING TO THE WHOLE INSTRUCTIONS.  Rub the crystals of salt and sugar with your fingers until they dissolve and you there are no solutes in your brine.

3. Put the turkey in the bag.  Pour the brine into the bag.  Force out as much air as possible.  Completely submerge the bird.  If you need to add liquid, measure out how much water you are adding and then add a proportional amount of salt and sugar.  Make sure you do not have any crystals of sugar and/or salt when doing this.  If you're short on time, you can stuff the cavity of the bird with potatoes or onions or something cheap, waterproof, and non reactive as the concentration of the brine is all that counts, not the amount.

4. Wait at least 8 hours, preferably 24 or more.

5. Cook the turkey.  YOU CAN DO WHATEVER YOU WANT FOR THIS!  I've roasted at 325, roasted at 425, hot smoked it with tea and cinnamon, stuffed it, fried it etc.  YOU CAN DO WHATEVER YOU WANT FOR THIS PART!  If you stuff aromatics in the turkey's cavity like celery and onion, this generally does nothing other than wasting some celery and onion and ruining your high heat roast if you're attempting that method without reading the note that says you cannot put anything in the cavity when doing that, but it's a free country and you can do whatever you want.

6. Do not attempt to use the pop up thermo that came with your turkey.  Do not ask how long you should cook the turkey.  Use an instant read thermometer.  Do not attempt to use the pop up thermo that came with your turkey.  Do not ask how long you should cook the turkey.  Use an instant read thermometer.

7. The turkey is done when the coldest part of the breast reads 150F.  Do not use the pop up thermo or attempt to time the turkey.