Pellet Grill Brisket Texas Style - Culinary Lion

Try this Culinary Lion recipe for Pellet Grill Brisket to get a true Texas taste. A well-balanced spice rub complements the naturally delicious and perfectly smoked beef brisket.

Ingredients:

• 1 whole beef brisket 12-14 pounds
• 1/4 cup coarse ground black pepper
• 1/4 cup kosher salt
• 1/4 cup paprika
• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• Wood pellets for pellet grill

Instructions:

Trim excess fat from the brisket, leaving a 1/4-inch layer

In a bowl, combine black pepper, kosher salt, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and cayenne pepper to create the rub

Generously coat the brisket with the rub, ensuring even coverage on all sides

Allow it to sit at room temperature for at least 30 minutes

Preheat your pellet grill to 225F 107C using your preferred wood pellets

Hickory or oak works well for a traditional Texas flavor

Place the brisket on the grill grates, fat side up, and smoke for approximately 1

5 hours per pound, or until the internal temperature reaches 200F 93C for the perfect tenderness

During the smoking process, periodically spritz the brisket with water or apple cider vinegar to keep it moist

Once done, remove the brisket from the grill and let it rest for at least 30 minutes before slicing

Slice against the grain and serve the delicious Texas-style pellet-grilled brisket

Barbecued Picnic Chicken

Enjoy the perfect blend of smoky and sweet flavors with this barbecued picnic chicken. A simple yet delicious recipe thats ideal for outdoor gatherings and picnics.

Ingredients:

• 4 lbs chicken pieces drumsticks, thighs, wings
• 1 cup barbecue sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Get the grill ready by setting it to medium-high heat

Combine honey, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl

Add barbecue sauce and mix well

Put chicken pieces in a big plastic bag that can be closed again and again

Then, pour half of the marinade over the chicken

Put the bag in the fridge for at least an hour, or better yet, overnight for the best results

Keep the rest of the marinade to use as a basting sauce while youre grilling

Take the chicken that has been marinated out of the fridge and let it sit at room temperature for twenty minutes

The grill grates should be cleaned and oiled

Put the chicken on the grill and cook it for 30 to 40 minutes, turning it over every so often, until the internal temperature reaches 165F 74C

For extra flavor and a shiny finish, baste the chicken with the marinade you saved for the last 10 minutes of cooking

After the chicken is done, put it on a serving platter, top it with chopped fresh parsley, and let it rest for a few minutes before serving

Tuscan Bean Soup

A tasty and filling Tuscan Bean Soup ideal for get-togethers with family. This soup, full of veggies and flavorful herbs and cannellini beans, is a filling and hearty dish to serve at the family table.

Ingredients:

• 1 cup dried cannellini beans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 2 cups kale, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Soak cannellini beans overnight after rinsing them

Warm up the olive oil in a big pot on medium heat

Add the minced garlic, celery, carrots, and onion

Saut the vegetables until they become tender

Add bay leaf, thyme, and rosemary and stir

Add the chopped tomatoes with their juice, the vegetable broth, and the soaked beans

Once beans are soft, reduce heat and simmer for one to one and a half hours

Bring to a boil

Add chopped kale and cook, stirring, until wilted

To taste, add salt and pepper for seasoning

Take out the bay leaf before serving

Top with grated Parmesan cheese and serve hot

Take your family and enjoy this hearty Tuscan Bean Soup

Slow Cooker Creamy Lemon Chicken with Spaghetti

Indulge in the succulent flavors of slow-cooked chicken in a creamy lemon sauce served over perfectly cooked spaghetti. This dish is a delightful blend of tangy and savory, making it a perfect comfort meal for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces spaghetti noodles
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

Place chicken breasts in the slow cooker

In a mixing bowl, combine chicken broth, heavy cream, Parmesan cheese, lemon juice, garlic powder, thyme, salt, and black pepper

Pour mixture over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender

About 30 minutes before serving, cook spaghetti noodles according to package instructions until al dente

Drain

Shred chicken using two forks and return to the slow cooker

Stir to combine with the sauce

Serve creamy lemon chicken over cooked spaghetti noodles, garnished with chopped parsley

Bacon Deviled Eggs

These Bacon Deviled Eggs are a delightful twist on the classic deviled eggs. The crispy bacon adds a smoky and savory flavor that perfectly complements the creamy filling. They are a crowd-pleaser and make a great appetizer or party snack.

Ingredients:

• 6 large eggs
• 3 slices of bacon, cooked and crumbled
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish

Instructions:

Place the eggs in a saucepan and cover them with cold water

Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10-12 minutes

Remove the eggs from the water and place them in an ice bath to cool for about 5 minutes

Peel the eggs and cut them in half lengthwise

Remove the yolks and place them in a bowl

Mash the egg yolks with a fork, and then add mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper

Mix until smooth

Stir in the crumbled bacon into the yolk mixture

Spoon the yolk mixture back into the egg whites or use a piping bag for a neater presentation

Sprinkle paprika on top for garnish and add fresh chives for extra flavor and color

Refrigerate for at least 30 minutes before serving

Enjoy your delicious Bacon Deviled Eggs

Southwestern Avocado Dip

This Southwestern Avocado Dip is smooth and spicy, and it goes great with tortilla chips or as a salad dressing. When you mix ripe avocado, fresh cilantro, and sour lime juice, you get a colorful and tasty dip that will be a hit at any party.

Ingredients:

• 1 ripe avocado
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

Mash the ripe avocado in a bowl until its smooth

Mix chopped cilantro and lime juice into the avocado that has been mashed

Add pepper and salt to taste

Once all the ingredients are mixed together, mix them well

Serve right away or put in the fridge until youre ready to use it

Seared Scallops with Balsamic Reduction

This keto-friendly recipe features perfectly seared scallops drizzled with a rich balsamic reduction, creating a delicious and elegant dish thats perfect for a special occasion or a gourmet weeknight dinner.

Ingredients:

• 8 large scallops
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon unsalted butter
• Fresh parsley for garnish optional

Instructions:

Use paper towels to pat the scallops dry to get rid of any extra water

Add salt and pepper to both sides of the scallops

In a pan, heat the olive oil over medium-high heat

Get the pan hot, then add the scallops

Sear them for two to three minutes on each side, until they are golden brown and cooked all the way through

Watch out that the pan doesnt get too crowded; you may need to cook the scallops in groups

Take the scallops out of the pan and set them aside

Add the balsamic vinegar to the same pan and heat it over medium-low

Let it cook down to half, stirring every now and then

Once the balsamic reduction has gotten a little thicker, take the pan off the heat and stir in the butter until it melts and is fully mixed in

Pour the balsamic reduction over the scallops that have been seared

Add fresh parsley as a garnish if you like

Serve right away and enjoy

Jeannies Sweet Potato Souffle

Jeannies Sweet Potato Souffle is a delightful combination of creamy sweet potatoes, topped with a crunchy pecan topping. Its the perfect balance of sweet and savory, making it a favorite side dish for any occasion.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, melted
• 1 cup chopped pecans

Instructions:

Bring the oven up to 350 degrees F 175 degrees C

Prepare a 2-quart baking dish by greasing it

Warm up a big pot of water

Put in the sweet potatoes and cook for about 15 minutes, until they are soft

Let it drain well, then mash it

Put mashed sweet potatoes, white sugar, eggs, vanilla extract, milk, and salt in a large bowl

The butter should be soft

Mix everything together well

Pour into baking dish that has been prepared

Put the pecans, brown sugar, flour, and melted butter in a different bowl

Mix the ingredients together until the pecans are crumbly

Put on top of the sweet potato mix

It will take about 30 to 35 minutes in a hot oven until it is golden brown and set

Eva Bakes - Chocolate Chip Cookie Dough Whoopie Pies

Indulge in the irresistible combination of chocolate chip cookies and cookie dough filling with these delectable whoopie pies. Perfect for satisfying your sweet cravings

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup mini chocolate chips for cookie dough filling
• 1/2 cup unsalted butter, softened for cookie dough filling
• 1/4 cup granulated sugar for cookie dough filling
• 1/2 cup light brown sugar, packed for cookie dough filling
• 2 tablespoons milk
• 1 teaspoon vanilla extract for cookie dough filling
• 1 cup confectioners sugar for cookie dough filling

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Light brown sugar, 1/2 cup of granulated sugar, and 1 cup of softened butter should all be mixed together in a large bowl until the mixture is light and fluffy

One at a time, beat in the eggs

Then, add the vanilla extract and mix it in

Mix the flour, baking soda, and salt together in a different bowl

Slowly add this dry mix to the wet ones, mixing just until everything is combined

Add the two cups of chocolate chips and mix them in

Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheets that have been prepared

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

While the butter is soft, mix 1/4 cup of granulated sugar, 1/2 cup of packed light brown sugar, and 1 cup of cookie dough until the mixture is smooth

Put in the milk and 1 teaspoon of vanilla extract and mix well

As you add the confectioners sugar, beat it in slowly until it is smooth and fluffy

Add the half-cup of mini chocolate chips and mix them in

To make a whoopie pie, spread a lot of cookie dough filling on the flat side of one cooled cookie and then put another cookie on top of it

Do it again with the rest of the cookies and filling

Enjoy these tasty whoopie pies made with chocolate chip cookie dough