I wish you could smell my kitchen right now.  Scratch that, I wish you could smell my whole house right now.  By now, no matter where you live, you’ve likely heard of Franklin BBQ.  If you haven’t seen the press, maybe you’ve seen the Chase credit card commercial.  The local joint has reached cult-like status and, in order to try the smoked gold, you will likely need to stand in line for 2-4 hours depending on the day.  Unless…

There is another option.  If you order well in advance, like weeks in advance, you can pick up a whole brisket or two.  It’s in limited supply as well, but if you can swing it, you’ll be in hog (or cow) heaven.  So for my husband’s 40th camping trip, we ordered a couple of briskets and shared the love.  The first night we dined (chowed) in traditional form, the second night out I made a soup with some of the leftovers.  You can guess how that went over.  In fact, my husband has been asking for it weekly since then.  So tonight, I thawed the leftover’s leftovers and made Franklin’s Brisket Stew, Take 2.

If you’ve done much cooking while camping, you know you have to sacrifice a little.  We bring a stash of spices etc, but there is always something you forget.  This time I had my entire kitchen (running water and all) at hand.

Franklin’s Brisket Stew, Take 2.

1 small onion

3 celery stalks

3 large carrots

1 leek

1 Yellow pepper

2 wax peppers (anything with a little heat, or a lot)

1 can beef broth

4 cups Chicken Broth

1 cup tomato puree

2 Tbsp. Brown sugar

1 Tbsp. Red wine vinegar

(While camping I subbed the 3 above ingredients for ketchup)

1 lb. Franklin’s brisket ( I defrosted in the broth, removed the really fattty pieces, and shredded it but you have options.)

1 bag frozen green beans, or fresh

1/2 bag frozen corn

Dash clove

a few shakes of Italian herb blend

Salt and pepper to taste, but the brisket adds a lot of each. 

So what to drink with this big bowl of comfort?  I wanted something big, but not overpowering.  Something that could stand up to the pepper and compliment the smoky flavors, not compete.  Then I remembered back in March when I met Bart Hansen.  He got up early to stand in line for some Q but the line that is foreboding on a normal day becomes down-right unsurmountable during SXSW.  Bart owns Dane Cellars and sent me some samples which I’ve been opening with measure.  I don’t want them to end.  The Chenin was delish. The Zin, super yum.  I’ve been saving the Old Vine Zin and the Syrah, but what else could I open tonight?  If he couldn’t try it when he was here, he can at least be paired with it, right? Plus, he’s the featured winemaker at The Girl & The Fig this month so, if you’re in the Sonoma area, you can taste this wine.

The 2009 Just Creek Vineyard Syrah was aged 15 months in French oak and bottle unfiltered.  The color is deep, opaque, with a lighter ring, like the skin of a Bing Cherry.  A rich, powerful nose, with black fruits and pepper. This wine is huge, yet well-balanced.  A great intermingling of fruit and spice the whole way through with a long, coying finish.

This is the third wine I’ve had from Bart and each time I have been so impressed with his talent.  Each wine has so much going on and yet shows great restraint.  Every sip leaves you wanting more, intrigued and enticed.

So how did it work with the stew? Beautifully.  No competition.  The pairing brought out blueberries in the wine and the smokiness in the stew.   I don’t know if I could have picked a better match.  That’s a big statement from me.  And the hubs said he thinks the dish could win awards and was the best stew/soup/comfort food I’ve made.  That’s a big statement from him.  Now, I know most of you don’t have access to Franklin or Dane Cellars, but you can improvise.  I’m not saying it will compare.  I mean, people wait HOURS for this stuff, but it could be dang good.  And Bart sells his wine online.  That’s a great consolation prize. And next time you’re in town, Bart, you may want to bring some Syrah.