A note From the Editor

Summer issue is always the most fun! All the cottagers are here again, shops and restaurants are booming, and it’s warm out. Even the rain feels better. Did I mention it’s warm out?

How exciting is it that we had a chance to catch up with Dan Aykroyd and Kim Mitchell for this issue! Back in 2012 I went to Kingston with our Medium, Carolyn Molnar, to have lunch with Dan’s mom, dad and aunt in Kingston. Such lovely people! Dan’s mom was older than his dad by about 6 years, which is the same for my husband and myself. I told her I had an expression for that - Get ‘em young, treat ‘em rough, and don’t tell ‘em anything. She laughed and said she had one too - Sit down and shut up and I will tell you when to talk. And we both laughed some more. Absolutely lovely, extremely intelligent family. I will cherish that time.

After this issue, Jay Lough Hayes has decided not to do the Real Estate News columm. Of course, we will miss her insight. I love that Jay tells it like it is and doesn’t sugar coat anything. But no worries, we have Keeley Ward coming on board in the Fall issue. Keeley is one hell of a Real Estate Broker and will continue keeping us informed.

As usual, we welcome your input and comments and love to hear from you! Keep on sending those emails! We pride ourselves on not being an advertorial publication. We feature the PEOPLE who are connected to the Kawarthas.

Karen Irvine - Editor, Video Editor, Print Editor, Videographer, Photographer & Social Media Diva

Email - atasteofthekawarthas@gmail.com

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Margaret Swaine

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Travel & Spirits Editor

Karen Laws

Ontario Dog Trainer

Danielle French

South Pond Farms

Dr. Kelly Wasylciw

Veterinarian

Robin Murray

Home Inspections

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Contributors

Carol Turner

Carol’s Kitchen

Angela Beal

Health & Safety

Dana Longhurst

Home Designer

Chef Connie Powers

Farm to Fork

Jennifer Boksman

Wine Specialist

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Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor

Jay Lough Hayes

Real Estate Broker

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© 2023 by A Taste of the Kawarthas Magazine (ATOTK) is a free publication distributed locally an is supported by our advertisers. A Taste of the Kawarthas Magazine or Slither Productions do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. All rights reserved. Although some parts of this publication may be reproduced an reprinted, we require that prior permission be obtained in writing.

by Chef Brian Henry Culinary Editor

Shredded or Sliced, this Barbacoa Brisket is Bitchin’

T here is something inexplicably tantalizing to one’s taste buds when the gentle wafting aromas of BBQ find their way into our olfactory senses. It’s almost primitively instinctive the way we react to the smell of flesh cooking over an open flame. This is quite understandable seeing as this is one of the oldest documented cooking methods.

The word Barbeque is a derivative of the Carib word barbacoa. The Carib’s inhabited the southern Caribbean and often dined on barbacoa Arawaks; people who inhabited the northern Caribbean islands. The influence of barbeque came from the Caribbean to Central America up the Gulf and through Texas into North American cuisine.

This is one of those pain in the ass multi-step recipes that is easy to prepare but takes a couple of days to complete which means read the recipe through to understand the process. Begin prepping your brisket mid-to late week.

Angle Iron Kitchen Barbacoa Brisket

DRY BRINE INGREDIENTS:

1/2 cup sugar

1/2 cup Kosher salt

8 clove garlic, minced

METHOD:

4-5lb Brisket

Mix the dry brine in a bowl. Thoroughly rub the brisket with the brine. Place the dry brined brisket in a sturdy Ziploc bag and keep it refrigerated 36 to 48 hours. The dry brining process will cause the brisket to release a notable amount of purge (bloody water) so make sure that the bag is sealed tightly.

BRAISING INGREDIENTS:

¼ cup cooking oil

2 med yellow onion, thin sliced

2 clove garlic coarsely chopped

2.5 Tbsp. Cartel Seasoning

½ cup cider vinegar

METHOD:

1 14oz can diced tomatoes

2 chipotle chiles, the canned type in adobo sauce, chopped

4 bay leaves

1/4 cup molasses

1 cup water

Preheat a large skillet until its almost smoking hot and using tongs, gently lay the brined brisket in the pan. It’s going to smoke and sputter and make some noise so take caution of burning yourself. Let it cook for about 2 minutes and gently turn it onto all sides until it is well browned and possibly lightly charred all over. Once the brisket is thoroughly and evenly browned, transfer it to roasting pan and immediately reduce heat of skillet to med-low flame.

Add the onions to the skillet and cook for a couple of minutes, using a wooden spoon to occasionally stir them. Next add the garlic, chili powder, coriander & cumin, stirring constantly with a wooden spoon until it becomes fragrant. Add the vinegar and gently cook the mixture until the vinegar is almost evaporated, stirring constantly. Avoid inhaling the steam of the evaporating vinegar because it will blow your head off.

Add the canned tomatoes, chilis, bay leaves, molasses and water. Mix well and pour over the brisket in the roasting pan. Wrap roasting pan tightly with foil and cook at 325f for 4 hours until internal temp of 195f.

If you prefer you can cook this in a barbeque over charcoal or in a smoker so long as you maintain consistent heat and open the foil a bit to allow the natural smoke to add flavour to this recipe.

Once cooked you can slice the brisket and serve it with the sauce or shred the brisket once it has cooled a bit with the sauce for a traditional barbacoa beef.