Father's Day Synonymous with Ribs and Brisket

Ribs and brisket are about my husband's favorite. So when Father's Day rolls around we all know that ribs and brisket will be on the menu.

I haven't mastered a smoker so I always buy our ribs. But I do have a couple of recipes I would like to share with you that are good sides for your bar-b-ques during the summer.

This is a beef brisket marinade that I got from my sister. It is wonderful!

Ingredients:
5-6 pound brisket
garlic powder to taste
onion salt to taste
3 ounces liquid smoke
celery salt (I have used celery seeds too)2 tablespoons
Salt and pepper to taste
1/2 cup Worcestershire sauce

Put the brisket in a baking dish and cover the brisket with dry ingredients(except for salt and pepper) then pour the liquid smoke and Worcestershire sauce over the brisket. Cover the brisket and let it set in the refrigerator over night. When ready to bake add salt and pepper and cover with foil and bake at 275 degrees for 5 hours. Remove cover and pour off juice then cover with a 6 ounce bottle of bar-b-que sauce. Cover and bake one more hour. Remove from oven and let stand one hour before cutting.

Poppy Seed Coleslaw

This is about one of the best recipes I've eaten for coleslaw and everyone always loves it. I got this recipe from a very dear person in our lives and she is about one of the best cooks I know. You'll love this.

Ingredients:
1 pound coleslaw mix
small jar dry roasted peanuts
10 ounces frozen peas (rinse in warm water to drain to thaw)

Dressing:
1/4 cup chopped green onions
1/3 cup apple cider vinegar
5 tablespoons of sugar
1 teaspoon salt
1 teaspoon dry mustard
11/2 tablespoons poppy seeds
1 cup oil

Add all ingredients (except oil) into a blender and gradually add oil (very slowly) so it won't separate and will be creamy.

Mix cabbage with peas and nuts and add dressing right before serving.


Lemon Basil Potato Salad

This is my recipe and it is so good, you will love it. I love basil so for me anything with basil in it I love. This recipe will serve 6.

Ingredients:

2 1/2 pounds small new red potatoes or Yukon gold
1/4 cup lemon juice
4-5 cloves garlic, minced
3/4 cup chopped basil
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon fresh ground pepper
2/3 cup olive oil
1/2 medium purple onion chopped
1 10 ounce package fresh spinach cut into thin strips
10 bacon slices, cooked and crumbled

Put potatoes in water and boil until tender. Do not let them get mushy. Let them cool and cut into bite size pieces.
Whisk together lemon juice and next 5 ingredients; whisk in oil at a slow steady stream. Gently toss potatoes and onion with 1/2 cup of vinaigrette.
Arrange spinach evenly in 6 plates and drizzle with remaining vinaigrette. Top with potato mixture and sprinkle with crumbled bacon.