Hard Root Beer Braised Brisket

This was a delicious experiment. Traditionally, red wine is used when cooking brisket. I’ve used beer before, mostly IPA’s, when slow cooking meats, and it always comes out yummy. So, I recently bought a six pack of the “Best Root Beer Ever” hard root beer, to make fancy, alcoholy, root beer floats, (so good). We still had a bunch of cans leftover, so I decided to try the hard root beer in this recipe to see if the sarsaparilla spices would give it a mysterious savoriness. It worked great! This was pretty dang delicious.

This is easy, cooking time is about 4 hours, with 20 minutes of prep. You could easily crock pot this and have dinner ready when you get home from work or school. 

Sear salted and peppered meat in butter and a small amount of bacon grease, or vegetable oil. Let it cook until browned, browning on all sides. Meanwhile, in a saucepan, 2 tbsp olive oil, 3 big garlic cloves, chopped, 1 med chopped onion, 1 large chopped shallot, 1 tbsp brown sugar, 1 can hard root beer, 1 Meyer lemon, juiced, 2 tbsp ketchup, ¾ cup hot water, 1 tsp beef base, 2 tsp Worcestershire sauce, salt and pepper, and 1 or 2  bay leaves. Stir it around and let the sugar dissolve. Place the meat in a roasting pan, pour the aromatic mixture on top of it, and scoot some underneath. Cover tightly and bake at 325 for 3 to 4 hours. (For a crock pot version it would be about 8 hours, on low, I think.)

Slice against the grain, serve on a crusty roll and garnish with fresh slaw and jalapeño slices if you like it hot. For easy fresh slaw: Shred ¼ of a small cabbage and 2 carrots, dress with a mixture of 1 tbsp mayo, 2 tbsp plain yogurt, ½ cup milk, juice of ½ lemon, sprinkle of salt and fresh grind of pepper, 1 fresh chopped shallot, and a sprinkle of fresh or dried dill. Yum!


Bacon Grease Garlic Chicken

My sister feels far away.. She recently told me that she doesn’t ever cook with oil, just bacon grease. And then she moved to a remote African island.

Me: What do you do if you run out of grease?
My sister: I cook more bacon.

Touché my sister. Touché.


  • 1 whole chicken (around 4 pounds)
  • 3 whole garlic bulbs
  • 2 tablespoons leftover bacon grease
  • some leftover veggies (I had broccoli)
  • ¼ cup leftover white wine (or the beginning of a bottle you are going to drink- no judgement)

The bacon got eaten for breakfast (almost all of it- stay tuned for chicken salad). Lather the grease all over the chicken (after you take out the gizzards-but save them for the stock).

Cut the top off of two of the intact garlic bulbs and stuff them into the chicken cavity with your veggies. Break up the third bulb into cloves and spread around the outside of the chicken. Pour in the wine.

Bake at 350 for 1hour and 15. Or at 425 for 1 hour if you want it darker.

Carve it, squeeze out the garlic from the individual cloves, pile it up on crackers, and save the carcass, garlic bulbs, and all that good pan juice for stock. I was not prepared for how good this was.



Y'all, Grease has been my favorite movie basically my entire life. So I was a little skeptical about them doing it live. But I am watching it now and so impressed! I love it!!! So consistent with the original but also a couple fun changes. It’s so great!

Oh yeah also I feel like my kitchen is coated in grease from cooking so much bacon. What up with that? Is that just a #ketoproblem to get used to?