Thursday, July 17, 2008

A Bordello Barbeque

This week Walla Walla Village Winery released their new Cabernet Sauvignon table red blend, Bordello Red - a Cabernet Sauvignon blend with 9% Merlot and 9% Cabernet Franc. It's a fun label with the history of the bordello where their tasting room now resides (see Liven Udes).

Besides making wine for his family's winery, Joel Clark's other talent is cooking. I hear this makes the best BBQ beef sandwiches. I know at my house, Chez W5, we will be trying this recipe - -SOON!

Smoked Bordello Brisket

1 full Beef Brisket (5-8 lbs)


1 Cup Walla Walla Village Bordello Red Table Wine
2/3 cup juice of Blood Orange
1/3 Cup Worcestershire Sauce
1/3 Cup Water
1 Tbl. Kosher Salt
1 Tbl. Fresh Ground Black Pepper
10 Garlic cloves – crushed
6 whole Bay leaves
Hickory, Cherry or Mesquite Chips

Combine marinade ingredients and brisket in large zip loc or baking dish large enough to hold brisket and marinate 12-24 hours.

Ready smoker for a cooking temp of 200-220 degrees, begin to soak wood chips.

Remove brisket from marinade and bring to room temperature in sink, allowing the excess liquid to drip off. Remove garlic pieces and bay Leaves from marinade and discard the used liquid. From the fatty side of the brisket cut small a small slit approx. ½” – 1” deep and insert crushed garlic cloves. Make sure slit does not penetrate all the way through the brisket. Repeat process a few inches apart until all garlic is inserted into the brisket.

Generously salt and pepper all sides of brisket prior to smoking. Evenly disperse bay leaves on the fatty side of brisket. The bay leaves can also be inserted into the brisket for more flavor extraction.

Smoke brisket fat side up. Allow approximately 1 hour and 15 minutes per pound of brisket or until cooked through. Allow brisket to rest 20 – 25 minutes before serving.

Follow manufacturer suggestions for your smoker for the amount of wood chips to be used.

Bordello Red can also be purchased at Walla Walla Wine Woman

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