Smokey BBQ Brisket

One of my hubby's favorite childhood memories is that of his dad making smoked brisket in a real smoker... Everytime we fly out to visit, his dad has smoked brisket waiting for him.
Well, I wanted to bring that 'feeling' into our home. I think it's important to make not only my favorite childhood foods, but also my husbands. But I don't have a smoker and I don't want one. I don't have the room. Remember, I live in a cozy house. {Very little storage }

Being married to a guy from Missouri means I had to find the most awesome smoked bbq brisket recipe out there, and I have ! I've been making this for years. It's simple. It's economical. This brisket was $13.99 . You can get it for around $8.00 when it's on sale !! It feeds my large family. Makes enough for leftovers ( Yahoo ! ) and get this... my husband said it rivals his dad's ! I almost cried right then and there !

When COZY weather arrives, you will be sooooooo HAPPY you bookmarked this recipe ! I promise, it's SOOOOO GOOD !!

{La Rochere goblet in the "Bee"pattern from TJ Maxx ! $2.99 }

1 (4- to 6-pound) beef brisket, trimmed
1 (5-ounce) bottle liquid smoke
1 onion, chopped
2 teaspoons garlic salt
1 to 2 teaspoons salt
1/3 cup Worcestershire sauce
1 (12- to 18-ounce) bottle barbecue sauce ( I use KC Masterpiece )

Place brisket in a large shallow dish or extra-large, heavy-duty zip-top plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt, and salt. Cover or seal, and chill 8 hours, turning occasionally.

Remove brisket, and place on a large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.

Bake at 275° for 5 hours. ( I put the lid on also )

Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered.

{Southern Living, JULY 2003 }

It's DIY day over at a soft place to land & Foodie Friday at Designs by Gollum and it's my Frugal Friday post because this feeds a lot of people for very little & hooked on houses and Friday's Family Recipe ! Whew ! Why ? Because everyone needs this recipe ! I need a nap now !

Molasses Spice Cookies

When I'm stressed, I lose all interest in food. I decided to make comfort cookies, trying to coax my appetite back. While I was baking these, my house smelled like a "home" and childhood memories flooded back. I remember when I would come home from school, and my mom already had dinner simmering on the stove, and it was always such a comforting feeling. If your looking for a 'comforting' cookie, these hit the spot. The first thing my boys said when they walked in the door from school was........ MMMMMMMMmmmmmmm , what's that smell ? {Heavenly}

For those Ina Garten fans ... I found these La Rochere glasses at TJ Maxx ! $2.99 each. This pattern is Versailles, which is perfect for me because it has shells on it ! ( Ina has the Amite pattern by Cristallerie La Rochere )

Molasses Spice Cookies (Cooks Illustrated THE BEST RECIPE COOKBOOK)
Preparation time: 30 minutes. Makes 18 large cookies.


2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses

Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

plate -"Shoreline" by Spode. ($2.99 at TJ Maxx) I love this pattern !

It's DIY Day at a soft place to land and my entry for Foodie Friday hosted by Desgins by Gollum