A fond farewell to summer
Today I found myself wanting to hang on the last bit of summer, even though it’s technically fall. It’s been a gorgeous sunny day and 74 degrees outside. I dabbed on a little Hawaiian Tropic Golden Tanning Oil behind my ears just to get a perfect summery scent that’s really keeping me in a great mood. This is a very inexpensive way to keep summer around just a little longer.
We’ve had such a fantastic summer this year. Our family became new boat owners when the summer started and we’ve thoroughly enjoyed boating, BBQing and fishing on the lake all summer long. I went on the tube for the first time this year and continued to yell, scream, laugh and get thrown off every time we went. The kids thought this was very amusing, as well as helping me zip up the “obviously mislabeled” size large life jacket. It’s a good thing I’m a good sport 😉
Since the lake is probably too cold to go boating and swimming, I still wanted to enjoy the feeling of summer somehow. I convinced my hubby to put a brisket in the smoker. He bought a beautiful 5lb. all natural brisket from S&S Produce and all the fixins for his famous Sweet and Smoky Baked Beans. These beans are so good you can eat them for breakfast….cold….(with a glass of milk, of course!)
Sweet and Smoky Baked Beans
(recipe adapted from (Food Network) Steven Raichlen, author of The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades (Workman Publishing)
- 4 strips thick sliced bacon, cut into 1/4-inch slivers
- 2 medium onions, finely chopped (about 2 cups)
- 1/2 green bell pepper, finely chopped
- 2 gloves garlic, minced
- 2 (15-ounce) cans kidney beans, drained and rinsed in a colander
- 2 (15-ounce) cans pinto beans, drained and rinsed in a colander
- 1/3 cup molasses
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
- 4 tablespoons dark brown sugar, or to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 tablespoon dry mustard
- 1 tablespoon apple cider vinegar
- 1/4 tablespoon liquid smoke, or to taste
- Salt and freshly ground black pepper
In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans,molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.
The brisket is on the smoker as we speak and smells DEEEELICIOUS! He’s smoking it for 6 hours and I’m sure our neighborhood is already drooling by now. He’s using his original recipe for flavor injection, which will make it extra juicy and flavorful.
Better than Smokin’ Mo’s Flavor Injection
¼ cup olive oil
1 tablespoon salt
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 tablespoon molasses
Mix all ingredients together in a small bowl. Fill flavor injector, inject into meat and repeat until all the mixture has been used. This yields enough for a 5lb brisket. – enjoy!
I bought a seedless watermelon on Tuesday and thought this would be the perfect day to have it. I decided to make a fresh Watermelon Punch. In each glass, I muddled some fresh mint we have growing in the garden and garnished with a sprig on top. This refreshing summery drink was quick and easy to make.
1 small seedless watermelon (it helps if it’s very cold)
Juice of 1 lemon
Juice of 1 orange
1/4 cup simple syrup (more or less to taste)
Mint for garnish
Lemon slices for garnish
Cut rind off entire watermelon and discard. Cut watermelon into medium size chunks. Working in batches, fill blender with watermelon chunks and puree. Turning the blender off periodically, use a wooden spoon to help incorporate the watermelon so it will blend well. Pour watermelon juice into a large pitcher. Add the lemon and orange juice. Add simple syrup to taste. Stir well. Pour over ice, garnish with mint sprig and lemon slice.
It smells as good inside with the sweet and smoky baked beans in the oven, as it does outside with the brisket slowly smoking. Not to mention the smell of the pina colada with the suntan oil I put on. Even though I’m saying goodbye to summer, we are definitely going out with a bang!