Wednesday, May 16, 2007

And Finally . . . BBQ!

On Sunday, we finally were able to enjoy our bbq dinner. The brisket was fork-tender. Notice the great smoke ring. The Boarding House Macaroni Salad and the beans complemented the brisket perfectly.

The macaroni salad is perfect for a large crowd (we had lots of leftovers). It's simple to make, flavorful and inexpensive. I made it directly from Smoke & Spice cookbook. However, I did omit the pimientos.

Boarding House Macaroni Salad
Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Serves 6 to 8

1 pound Macaroni *
6 ounces To 8 oz mild or medium -
Cheddar cheese -- cubed small
1 1/2 cups Baby peas -- fresh or frozen
1 medium Green bell pepper -- chopped
1 medium Onion -- chopped
2/3 cup Sweet pickle relish
1/4 cup Mayonnaise
1/4 cup Plain yogurt
1/4 cup Chopped pimientos
White pepper to taste

* Preferably small elbows or shells, cooked and drained.

In a large bowl, mix together all the ingredients.

Refrigerate, covered, for at least 1 hour to develop the flavors. The salad keeps well for several days.

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