Pantry Raid
by Baby Huey

First, apologies to Alton Brown for stealing his show title, but it works. I'm glad to be back writing on FTTW, but I have to admit, I've been getting bent over at work and I haven't been cooking all that much.

Having returned from Texas last week with a buttload of BBQed brisket, I've been trying lots of things with it and last night, just on a lark, I tried some stuff and I came up with something awesome.

BBQed Brisket Stew
1 quart tomato sauce (might I suggest this?)
1 lb BBQed brisket, shredded with 2 forks
3 Tbsp brown sugar
2 Tbsp rooster sauce
1 1/2 tsp black pepper
1 tsp salt

Put everything in a sauce pot, and ... heat it up. Everything's already cooked. The brown sugar and rooster sauce is gonna make that tomato sauce taste like the best bbq sauce you've ever had. Now, theoretically you could serve this as a sandwich (and it'd be really good) or just as a stew, but serve it over a big plate of cheese grits, my friends, and you will transcend.

I don't have a good BBQ brisket recipe -- I'm strictly NC pork -- but maybe our good friend Uberchief will be able to enlighten us.

As for the metal, I don't have anything this week, because ... Cullen gave me a good idea. Starting next week, I'm going to post my top 25 albums of all time, not to show him up, but because I think it'll show the breadth of metal today.

So suck on that.

Dishful of Metal Archives


You know, some day, for an article, I'll do a brisket diary to show exactly what I do to make one. Well hell--maybe I'll do that this weekend...


Great to have you back BH.


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