Beef Brisket Hash, Scone Pan Biscuits & Lemon Bliss Bundt Cake

I have a few days where work is slow, so I will catch up posting some of the more interesting things I have done on my Egg. This was a Saturday lunch from December. The main event was The Best Beef Brisket Hash from Eric Mitchell's Smoke It LIKE A PRO. Some Scone Pan Biscuits and Lemon Bliss Cake from King Arthur Flour's website rounded out the bill of fare. I will admit I am not a hash fan at all, but this recipe looked and sounded too good to pass up.



The initial prep for the veggies was done on the Friday night before. There was a large amount of chopping and slicing involved with the prep, but my mandolin slicer and food chopper made quick work of getting one half inch chunks of the potato, carrots, onions and parsnips. The chunks of vegetables were placed in a stockpot and were simmered in beef broth until they were soft. Once the simmering veggies for the hash were softened, they were strained out in a colander. The veggies were stored overnight in the refrigerator, together with the pot sauce they had been simmered in.





While I was doing the Saturday morning prep for the hash, I also got the lemon bliss cake going. It was baked for just under an hour on my baking Egg at 350 degrees. I use the CyberQ WiFi to control the Egg and I was able to monitor things on my iPad in the kitchen using the CyberCook software. This essentially turned my Egg into an outdoor oven with steadier temperatures and more even cooking due to the dome shape. Meanwhile I was able to do the prep for the scones and continue on with the hash. There were only three trips total out to the egg: When I lit it, when I put the bundt cake on and when I took it off. The rest of the time I was free to play in the kitchen. Once inside the cake was glazed with lemon juice and confectioners' sugar.




 
When I made the Scone Pan Biscuits I used my iPad and CyberCook to raise the temperature on the baking Egg to 450 degrees. When I finished the prep for the scones, the Egg was ready to go without me having to make a trip out to reset the temperature. With a WiFi pit controller and pit controller software, the Egg becomes like a better version of your indoor oven for baking. The scones baked for 20 minutes at 450. When they came off the Egg, they were brushed with butter before being turned out of the scone pan.





Saturday morning I removed the veggies and pot sauce from the fridge and prepped the other items. The brisket was cubed and yellow mustard, vinegar, garlic powder, salt and pepper were measured out and placed In bowls. These items were added to the stainless steel bowl with the veggies, and mixed to combine. Just before going out to the grill, I made six poached eggs and held them in a low oven.





The hash was griddle grilled on one of my eggs at 350 degrees. I used both of my BGE half-moon cast-iron grill griddles to cook the hash. I had used an infrared thermometer to shoot the surface of the griddle to ensure the proper temperature. 





Time to eat!! The hash was topped with the six poached eggs and I sprinkled it with some Dizzy Pig IPA rub. This was the first hash I have ever liked. Loved is more like it. It had great flavor from the smoked beef brisket and was very hearty. The Scone Pan Biscuits were the best parts of a scone and a buttermilk biscuit. They had the crunchy, crumbly texture of a scone on the outside and were moist and buttery on the inside.




This cake was amazingly lemony. The glaze used fresh squeezed lemon juice and I expected a lemony flavor from that. What I did not expect, was the batter had an even stronger lemon flavor from the 2 tablespoons of lemon zest use in the batter. I picked the recipe because it was rather quick, simple and easy to make. The unexpected bonus was this was one of the best lemon cakes I've ever had.

Believe it or not I went light on the pictures and explanations. If anyone is interested in seeing or hearing more about one of the recipes, here are the links to the picture pages on my website:

BEEF BRISKET HASH
SCONE PAN BISCUITS
LEMON BLISS CAKE

Thanks for looking.

Jim