Oven Roasted Beef Brisket

1/4 inch slices of Beef Brisket.

Easiest Oven Roasted Beef Brisket

One of my top 10 recipes is my Texas Style Beef Brisket but, in that recipe, I only cooked the point, which is the thicker portion of a brisket. In this recipe I cook an entire brisket, Austin Texas style. This means you won’t need the rub that I show you how to make in the other Texas style recipe because, in Austin, they only use Kosher salt and pepper. It is an oven roasted recipe so, you’re not going to see the smoke rings that are so overly admired but it will still be just as juicy, tender and flavorful.

Beef Brisket in a the bag per pound total weight and price.

Understanding the Beef Brisket

When it comes to several of my more “expensive” recipes, I always hear the same gripes and complaints. They say, “this isn’t a poor man’s recipe” but I completely disagree. First off realize that this is the Poor Man’s GOURMET kitchen so it’s not all about canned tuna and saltines. I believe that there is a time and place for everything. This means that I justify and understand special occasion costs. Some things do cost more than others, there’s just no way around that but, there just might be a way through that still saves money. When it comes to this brisket costing me $60 dollars, I look at the price, I consider how many meals and mouths I can feed and the price per pound. This Brisket, per pound, costs less than hamburger where I live. And if you’re interested in the amount of money I saved vs. eating out, CLICK HERE and read this!

Raw and trimmed, kosher salt and peppered Beef Brisket in a roasting pan.

Beef Brisket Preperation

A Beef Brisket is one of the easiest things to prepare for roasting. How much labor that goes into it, however, totally depends on how much work your butcher did for you and how much you want to do yourself. The trimming is, by far, the most difficult part but it’s really easy to do. Just cut out off the fat and proportion the meat into the shape you want it to be. You should leave a good 1/4 inch of fat across the whole bottom, though, and consider removing the silver skin, on top, and an inch or two from the end of the flat(the skinnier portion of meat). Then season the meat with an even amount of kosher salt and pepper. I recommend seasoning in the roasting pan to prevent a messy counter top. Now all you have to do is bake the brisket, covered, for 12 hours at 200° Fahrenheit.

Easiest Oven Roasted Beef Brisket Recipe by Poor Man’s Gourmet Kitchen

Armadillo Eggs

Oven baked Armadillo Eggs.

The Best Armadillo Eggs

This Armadillo Eggs recipe is a cross between 3 recipes I previously posted; my Jalapeno Poppers, Scotch Eggs and my Cheese Bombers. In fact, these are a lot like Potato bombs too. But, basically, you end up with a jalapeno popper that’s wrapped in sausage, bacon and baked to perfection. This recipe is fun and it can be baked or grilled and served as an appetizer, side dish or even as the main course.

Whole Jalapeno Peppers for Armadillo Eggs.

How to make the Armadillo Eggs

Normally, Armadillo Eggs are made whole, meaning one whole pepper is usually stuffed then wrapped with sausage and bacon. I like to cut them in half, instead, then wrap the peppers and I show you how to do both in the video tutorial. I also like to season the cream cheese filling with a few ingredients that make these poppers taste better. Fill each pepper half with cream cheese, then all you have to do is flatten out a few ounces of raw ground sausage and wrap the entire pepper. Then wrap with 2 pieces of bacon for each one and bake over a cookie or baking sheet with a wire rack.

If you don’t want the skin on your hands to burn all night, I recommend that you wear gloves.

Oven baked Armadillo Eggs.

Oven Baked or Grilled Armadillo Eggs

Over all, these Armadillo Eggs take about a half hour to cook, in the oven. On an open grill, you’re probably looking at upwards of 30 to 45 minutes of grilling. It really just depends on your heat and/or if the lid is open or closed. Usually, a good rule of thumb is to just cook and turn until the bacon is crispy on all sides.

Armadillo Eggs – Jalapeno Poppers/Scotch Eggs – poormansgourmet
Armadillo Eggs Ingredients:

3 to 6 Jalapeno Peppers
1 lb Sausage
1 lb Bacon
1 pkg Cream Cheese
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste

Be sure to watch the short video tutorial and bake the Armadillo Eggs at 400° Fahrenheit for 12-15 minutes on each side.

Barbacoa Pork

Slow roasted and marinated Barbacoa Pork Picnic Roast.

The Best Barbacoa Pork

Usually, when I hit a grand slam, I’m either running the bases or shoveling food in my face at Denny’s. Which one of those two moments do you think this is? If you guessed Denny’s, you’re half right. Only, this time, I’m stuffing my face with this amazing Barbacoa Pork recipe because it’s a winner.

Marinated Pork Picnic Roast for Barbacoa Pork.

Barbacoa Pork Marinade

In case you don’t know, Barbacoa is a recipe that was developed years ago in the Caribbean and it’s where the word barbecue derives. It’s usually prepared with beef meat, from the head. Sometimes goat or lamb is substituted for more gaminess and flavor(I think that’s a made up word, “Gaminess?” idk).

In this recipe, I use a Pork Picnic Roast(shoulder), and I used the Barbacoa Beef recipe that I filmed and posted a couple of years ago and transposed it for pork by adding Cilantro and Orange juice to the ingredients. That might sound crazy but it works, good I might add. And, Carnitas has Orange juice in it so, don’t even sweat it. Anyway, I only compare the two because of the mad similarities; they’re both pork recipes, with similar ingredients, cooked for long hours at a time and they both make excellent tacos.

My favorite taco condiments, onion, cilantro and lime.

Barbacoa Pork Tacos

In my opinion, the best tacos are fried tacos and this Barbacoa Pork recipe is no exception. I do occasionally double stack corn tortilla’s and eat my tacos soft but, nothing beats a little hot oil and some salt, to crisp up and flavor a boring tortilla. Then, I just keep it real with some simple condiments; onion, cilantro and lime. No need for salsa because the fresh flavor and spice is already in each bite. If you want to check out my Pico De Gallo recipe, however, I’m not going to stop you.

Barbacoa Pork Ingredients:

10 lbs Pork Picnic Roast
Kosher Salt and Pepper 1/2 tsp per lb

Marinade
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chili’s in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1/2 cup Orange juice
1/2 bunch Cilantro
1 cup Red Enchilada Sauce, PMGK Recipe Only

Red Enchilada Sauce Ingredients: (Watch the Video)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Follow the instructions in the Barbacoa Pork video tutorial and Bake the marinated Picnic Roast at 200° Fahrenheit for 12 hours. For Tacos, I recommend Corn tortilla’s, raw or fried topped with Barbacoa Pork and Garnished with chopped Onion, Cilantro and Fresh Lime.