Cola-marinated Beef Brisket

Dave DeWitt August 1, 2015 Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

Cola Marinade:
2 cans favorite cola soft drink
2 beef bouillon cubes dissolved in 4 oz. water
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons lime or lemon juice
12 ounces Cattlemen’s Authentic Smoke House Barbecue Sauce
Seasoned salt
Fresh ground pepper

Red River Rub:
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
dash of nutmeg
French’s mustard
1 10-12 pound beef brisket, trimmed to 1/4 inch of fat remaining

Instructions

Combine all marinade ingredients. Marinate the brisket for 2 days in refrigerator. Combine all rub ingredients and store in a sealed container.

Drain the marinade and set aside.

Squirt mustard liberally over both sides of the meat and rub it in with you hands. Sprinkle generously with the rub and pat into the meat. Let dry-marinate for 3-4 hrs. if possible, or at least one hour.

Place brisket in a smoker, fat side up, and cook for about 1/ 1/2 hrs. per pound (this usually turns out to be about 16-18 hours) at 225-250 degrees F.

While meat is cooking boil the marinade for 12 minutes then cool and put it into a spray bottle.

After 3 hours of cooking time spray the meat and turn, and repeat every three hours.

When the meat reaches an internal temperature of 185-190 degrees F remove it from the grill, wrap in plastic wrap, and then wrap in aluminum foil and place it in an empty ice chest for 1-2 hrs.

Serve thinly sliced with BBQ sauce on the side.

Molasses-Bourbon BBQ Sauce

Dave DeWitt August 1, 2015 Recipes Leave a Comment

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs

Instructions

Heat oil in a large, heavy saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat.

Add ketchup, molasses, and 1/4 cup water, then the bourbon; stir to blend. Bring the sauce to a simmer. Stir in salt and white pepper. Simmer for 10 minutes to blend the flavors.

Stir in the thyme leaves. (This sauce can be prepared 1 day ahead. Cover and refrigerate.)

Tropical Lamb Burgers with Fresh Mango Chutney

Dave DeWitt August 1, 2015 Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

by Karen Adler and Judith Fertig

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut

Fresh Mango Chutney

1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

Instructions

Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.

In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.

Meanwhile, prepare a medium-hot fire in your grill.

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.

Szechuan Tea-Smoked Duck Breasts

Dave DeWitt August 1, 2015 Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

by Karen Adler and Judith Fertig

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

Marinade

2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot

Instructions

Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.

With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.

In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.

Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.

Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.

In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 in
ch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker.

In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.

Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes.

Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

Argentinean Grilled Vegetable Platter with Chimichurri

Dave DeWitt August 1, 2015 Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

by Karen Adler and Judith Fertig

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)

Olive oil

black pepper

1 recipe Chimichurri

Instructions

Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.

Prepare a hot fire in your grill.

Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.

Place zucchini, squash and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.

Grill tomatoes on one side for 3 to 4 minutes, until charred.

Arrange vegetables on a platter and drizzle with chimichurri.

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