4-5 pound flat cut corned beef brisket, rinsed
1 large onion
3 cloves garlic, minced
2 pints lager
1 cup water (additional if needed)
pickling spice package that came with corned beef
1/4 cup brown sugar
3 Tablespoons Fat Boy Apple Cider Honey Mustard
1 Tablespoon whiskey
1/4 tsp freshly-ground black pepper
pinch of ground cloves
Braise the Corned Beef:
Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet.
Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
Glaze and Serve:
When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.)
Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid.
Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 5 minutes. (Instead of baking, you can also broil the glaze for 5-6 minutes total, until starting to caramelize. Watch it carefully.)
Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
Fat Boy Premium All Purpose Rub
5 garlic cloves, minced
3 Tbsp Fat Boy Apple Cider Honey Mustard
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
fresh sage to taste
¼ cup butter
1 tsp fresh sage leaves
2 cloves garlic, minced
¼ cup flour
½ cup white wine
½ cup chicken broth
1 Tbsp fresh parsley, minced
salt and pepper to taste
- Special order your crown roast from your butcher and have it trimmed or if you are confident in your skills trim it yourself. Form the ribs into a crown roast and tie off with cooking twine to keep the shape.
- Prep your smoker for 225 F. It is best to also have a water pan in your smoker for this cook to keep the pork from getting dry. Depending on your smoker use pecan pellets, pecan chips or pecan wood chunks.
- Season your pork with a healthy dose of Fat Boy Premium All Purpose and allow the pork to rest at room temperature, covered, for one hour.
- When the smoker is heated, mix the minced garlic, Fat Boy Apple Cider Honey Mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
- Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit internal temperature.
- Next we will want to finish the roast at a higher temperature to give it additional texture. We recommend a reverse sear technique using a charcoal grill at 400 degrees for about 5 minutes. You may also increase the temperature in your pellet grill or drum smoker. You may also sear on a gas grill, however this is not our first choice.
- Meanwhile, make the pan gravy. In a large skillet over medium heat, melt 1 Tbs of the butter and add any reserved drippings from the resting crown roast. Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt. Sift the flour over the melted butter and mix to combine, cooking about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken, about 5 minutes. Add in the fresh minced parsley and season with salt and pepper.
- Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine as needed. Serve the pan gravy on the side.
1/4 cup Apple Cider Honey Mustard
2 garlic cloves, minced
2 Tbsp chopped fresh rosemary leaves
1 (3.5 lb) center-cut, boneless pork loin roast
12 slices bacon (about 1 pound)
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Fat Boy Apple Cider Honey Mustard, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
6 Hard Boiled Eggs
1/3 cup Mayonnaise
3 Tbsp Fat Boy Apple Cider Honey Mustard
2 Tbsp Apple Cider Vinegar
Salt & Pepper
Cut hard boiled eggs in half lengthways and place yolks in a bowl. Mash with a fork until soft. Add 1/3 cup mayonnaise (NOT salad dressing), 3 Tbsp Fat Boy Apple Cider Honey Mustard, 2 Tbsp apple cider vinegar, and a pinch of salt and pepper to taste. Mix thoroughly and place in egg white halves. Sprinkle with Spanish paprika or for an extra kick use your favorite Fat Boy Rub. Chill, serve, and enjoy!