I made this for dinner tonight. I didn't have time to babysit charcoal all day today, so I browned the brisket in my cast iron skillet on the stove top, then put the brisket in my dutch oven, then put the dutch oven in my oven at about 200 degrees for a good chunk of the day. Then, about 2 hours before dinner, I added all of the other ingredients and finished this on charcoal.

It. Was. Amazing.

Make this. If you need to grow your own cow to do so, you still need to make this. For the love of all that is culinary, MAKE THIS.

It's that good.

Well, it's been a while, but I believe it was around 60 minutes. I would check around 40-45 minutes in to be sure. If it's close, monitor it. If it's still pretty liquid, then let it sit for 10-15 more.

Good luck - let me know how it turns out!

-Darren

These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornmeal
• 2 Tablespoons baking powder
• 2 Tablespoons sugar
• 1 Tablespoon baking soda
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/4 cups buttermilk
• 2 eggs, beaten
• 1 large yellow onion, grated
• Canola oil, for frying
• Tartar sauce, for serving

Preparation:
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne pepper in a large bowl. 

Stir together buttermilk, beaten eggs, and grated onion (and any juice from the grated onion) in a medium bowl. Pour over the dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2 inches in a 12-inch dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 degrees. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pot. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3-4 minutes.  Remove hush poppies from the oil and drain on paper towels.

Serve with tartar sauce on the side for dipping.

Makes about 30 hush puppies.

2 c. flour
1 t. baking soda
1/2 t. salt
1 c. sugar
1/2 c. butter
2 eggs
1/4 c. milk
1 t. vanilla
1/2 t. almond extract
1 c. mashed, ripe bananas
1 t. grated orange rind
1 c. coconut
1/2 c. pecan chips

Sift together dry ingredients. Add butter, eggs, milk, vanilla, almond extract, and bananas. Mix well. Add orange rind, coconut, and pecan chips. Pour into well-greased #12 Dutch oven. Bake 40-45 minutes, or until golden brown on top.

Topping:

1/2 c. water
1 c. sugar
2 T. butter
1 t. coconut extract

Boil water, sugar, and butter for 5 minutes, then add coconut extract. Pour over hot bread and let cool.

(Adapted from a recipe provided by Elizabeth Passmore.)

This turned out to be easy and delicious. I used a jar of marinara sauce, but you could make your own from scratch. This one is definitely a keeper.