Brisket, Cannoli, and family. Who could ask for anything more? And that’s what made yesterday.
As Zachary noted yesterday we had brunch at the General Lewis Inn with family. As usual, it was delicious, cozy and fun. Back home and then the brisket started. Nini, my cousin, had proposed a Texas style brisket barbeque. She and I were motivated by memory: She as a young girl over 70 years ago, having her first taste in Lockhart, Texas, the home to Texas barbeque; and I, having just been to Austin, Texas, and sampling the real thing!
Ahhhh, but so much to learn! Yesterday’s lessons learned were, 1) have grill or smoker that has good temperature controls 2) inject good, homemade beef broth into the brisket 3) have an oven thermometer that has a long cable 4) put more fuel in the grill so that it doesn’t need to be opened so often.
Of course I already knew to use only the very best grade of meat! Nini had treated us all to a fine USDA Choice brisket that had over 30 days of aging. But we did experiment with injecting the brisket with broth. Zachary had purchased four huge beef joints with which he made a wonderful broth with just the right amount of salt. Nini and I injected only half the brisket with the broth as an experiment. The results were conclusive! What a difference! From now on, the brisket will be injected! Next time, and there will be a next time, I will improve the finished product! We may even get our hands on some USDA Prime brisket!
So the gluten free cannoli shell experiment worked.
I have had great success using King Arthur Gluten Free flour for pie crusts, really good results! So I took my cannoli shell recipe and modified it using the King Arthur Gluten Free flour and adding some xanthan gum: Ecco! Perfetto! Well, not quite the same as the wheat flour cannoli shell, but really good anyway. The GF cannoli shell took more cooking, so the shell was darker, and it had the typical GF texture of a sandy texture.
However, the cannoli consumer, for which it was created, was very happy with the result, and that was the purpose of the endeavor.
A couple of simple additions to dinner were fresh asparagus that I harvested from our garden moments before it was cooked, and Amy made a phenomenal potato salad!
Recipe for the gluten free cannoli shells:
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