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Talking BBQ with Milt’s BBQ for the Perplexed

Episode 19

Guest: Milt’s Owner Jeff Aeder and Chef Bryan Gryka

Talking BBQ with Milt’s BBQ for the Perplexed

It’s MILT’s and here I am in the very secret interview room along with Milt’s owner Jeff Aeder (center) and Chef Bryan Gryka (right).

We had a great time talking all about BBQ, Milt’s, Extra Innings Deli and Jews in Baseball. Both eateries are community focused and enjoyed by lots of hungry folks from the neighborhood and beyond.

Pomegranate Brisket

Pomegranate Brisket

Ingredients

  • 1 whole beef brisket
  • 2/3 cup pomegranate molasses
  • ½ cup olive oil
  • 4 garlic cloves, smashed
  • 1 tbsp lemon juice
  • 2 tbsp kosher salt
  • 1.5 tbsp smoked paprika
  • 1.5 tbsp freshly ground black pepper
  • 6 shallots, sliced
  • ½ cup light brown sugar
  • 2 tbsp tomato paste

Instructions

  1. Preheat convection oven to 300F, or 325F conventional.
  2. In a small mixing bowl, whisk together all ingredients.
  3. Rinse the brisket and pat dry, then place in an oven-safe roasting pan.
  4. You may trim some fat off the top if it has more than ½ inch thick layer
  5. Be careful not to remove lower than ¼ inch at any point.
  6. The fat is the key to flavor. Most retail cuts have this done for the consumer.
  7. Liberally rub the mix all over both sides of the brisket, in every nook and cranny.
  8. Any excess should be spread on the top (fat cap) side.
  9. Fat side up, tightly cover the roasting dish with parchment paper and heavy duty foil.
  10. Place brisket in the oven and let it braise for 4-5 hours. Some cuts take longer, be patient.
  11. After about 3 hours, check the brisket for tenderness.
  12. It is ready when a fork can easily pierce the meat without an excess of force.
  13. This happens at about 190-200 degrees Fahrenheit.
  14. Remove brisket from the pan and place it on a cutting board to rest.
  15. Tent with foil for 30 minutes before slicing.
  16. The brisket can even be cooked ahead of time, and sliced just before reheating.
  17. Strain the pan juices into a sauce pan. When the fat rises to the top, skim off what you can.
  18. If preparing ahead of time, pull the fat layer off the top of the sauce after it has been cooled.
  19. Warm the sauce on the stovetop, seasoning to taste.
  20. When slicing the brisket, you must cut AGAINST the grain. It will be very dry if done incorrectly.
  21. There are many videos online showing slicing tutorials.
  22. Place sliced brisket into a serving dish, garnished with pomegranate seeds and mint leaves.
  23. ENJOY!!!
http://thebigschmear.com/pomegranate-brisket/

If you are in the mood for Brisket but want to add a new flavor to your already special dish this is the recipe for you! And pomegranate is a flavor that works any time of year. This could be your new go-to recipe.