From the Kitchen of Dr. Gary:
Whether your Labor Day weekend is packed with activities or laid back and lazy, these recipes fill both bills. They can be made ahead and ready for the meal you desire.
The Buzbee family has had this menu on more than one occasion and shared the recipes many times. Try them and enjoy them!
Appetizer: Mexican Corn Dip
From Recipes and Remembrances - The Mueller Family Cookbook
We file this under the category of "bet you can't have just one".
Recipe Note: I use frozen corn and fresh red pepper. I thaw but do not cook the corn.
• 2 (11 ounce) cans Mexican-style corn, drained
• 2 cups shredded cheese
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 5 green onions, chopped
• 1 (4 ounce) can diced green chilies, drained
• 2 jalapenos, chopped and seeded
Mix all ingredients together in a large bowl and chill overnight. Serve with corn chips, such as Frito's Scoops. Makes 16 servings.
Side: KC Masterpiece Baked Beans
This is a great variation on baked beans. Apple? Raisins? Try it.
• 32 ounces canned pork and beans, drained
• ¾ cup KC Masterpiece original BBQ sauce
• ½ cup brown sugar
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 granny smith apple, peeled, seeded and chopped
• 1 ounce golden raisins
• 1 medium red onion, chopped
• 3 strips uncooked bacon, cut in half
Preheat oven to 350 degrees. In a 2 quart baking dish, combine beans, sauce, sugar, cumin, cayenne pepper, apple, raisins, and onion. Top with bacon strips and bake uncovered for about an hour.
Side: Cornbread Salad
This is a crowd pleaser also. Try substituting kale for the romain lettuce.
• 1 6 ounce package Mexican cornbread mix
• 1 1 ounce envelope buttermilk ranch salad dressing mix
• 1 small head romaine lettuce, shredded
• 2 large tomatoes, chopped
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can whole kernel corn with red and green peppers, drained
• 1 8 ounce package shredded cheese, Mexican blend
• 6 bacon slices, cooked and crumbled
• 5 green onions, chopped
Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions.
Layer large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill for at least 2 hours.
Main Event: Doc Gary's Lazy Texas Brisket and Buzz's Broncbuster's Barbecue Sauce
This is my favorite brisket and sauce recipe. Both are a little labor intensive, but so worth it. Double the sauce. You won't be sorry.
- 1 large garlic clove [or more, to taste], minced
- One 4- to 5-pound beef brisket
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried sage, crumbled
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground [black] pepper
- Broncbuster's barbecue sauce (see below)
Preheat oven to 200 degrees F. Rub garlic into both sides of brisket. Combine the remaining seasonings in small bowl and mix well. Rub into the brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce. Makes 12 servings.
Buzz's Broncbuster’s Barbecue Sauce
Makes 2 cups
- 2 tablespoons (1/4 stick) butter
- 1 medium onion, chopped
- 1/2 cup water (or beer)
- 1/2 cup prepared chili sauce
- 1/2 cup catsup
- 1/4 cup cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1/2 teaspoon freshly ground [black] pepper
- 1/2 teaspoon paprika
Melt butter in a large skillet over medium-low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in the remaining ingredients. Bring sauce to boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.