Black Eyes Peas And smoke turkey

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.when she buy the dry black eye peas in the package, when she cook them they always get too soft and mushy. I came up with this recipe. My friend was happy when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke turkey

Cook turkey with canola oil  and keep dripping...please don't burn the turkey and the dripping.

Adding to a pot 6 cans of water, the 6 cans of peas, cooked turkey broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins or until your likeness of the peas.

Easy Slow Cooker BBQ Beef Brisket Recipe

Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski


Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup finely chopped yellow onion
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper

For the brisket:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (5-pound) beef brisket

Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.

Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
   
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
   
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
   
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
  
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.