Brisket Basting Sauce

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After a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced and served. Some cooks, however, slather the sauce on during the smoking.

Ingredients

Chili Powder, Cayenne, Margarine, Beer, Lemons, Parsley, Worcestershire Sauce

Instructions

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

  • 2 tablespoons commercial chili powder

  • ½ teaspoon ground cayenne chile (or more to taste)

  • 1 pound butter or margarine

  • 2 onions, chopped fine

  • 5 cloves garlic, minced

  • 1 ½ cups beer, such as Shiner Bock

  • 4 lemons, quartered

  • 1 bunch parsley tops, minced

  • 2 cups vegetable oil

  • 1/4 cup Worcestershire sauce

  • 2 bay leaves

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

Yield: About 5 cups

Heat Scale: Medium

Excerpt from Barbecue Inferno, (Ten Speed Press, 2001), and available from

Caribbean ‘Crayfish’ with Tasty’s Wet Rub

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I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.

Ingredients

  • 1/2 cup freshly chopped basil

  • 1 1/2 inch long piece of ginger, peeled and grated

  • 1 teaspoon dried oregano

  • 1 teaspoon thyme

  • 1/4 cup olive oil

  • 2 tablespoons Scotch bonnet or habanero hot sauce

  • 2 large lobster tails, removed from the shell

Instructions

In a bowl, combine all the ingredient for the rub. Add the lobster tails to the rub and coat well. Marinate for at least one hour in the refrigerator. Grill over medium heat for about 7 to 8 minutes a side, turning once. You will have to re-coat the tails with the rub when they are on the grill.

Ancho Chile Dry Rub

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Here’s a great rub to use on meats which will be smoked or grilled.

Ingredients

Ancho Chiles, Peppercorns, Celery Seed, Cumin Seed, Annato Seeds

Instructions

Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

Yield: About ½ cup

Heat Scale: Mild

Datiled Eggs

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If you can’t find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.

Ingredients

  • 12 hard cooked eggs

  • 1/4 to 1/3 cup Datil Dew Burgundy Mustard

  • 1/4 to 1/3 cup mayonnaise

  • Salt and pepper to taste

Instructions

Peel the eggs and split them in half lengthwise. Scoop out the yolks and combine them in a bowl with the mustard, mayonnaise, and salt and pepper. Mix until smooth. Spoon the mixture into the egg halves or place the mixture into a quart-sized plastic bag. Clip off one corner of the bag and pipe the mixture into the eggs.

Hellish Tacos

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This taco recipe from Chris Way has a nice bite.

Ingredients

  • 2 pounds ground beef

  • 2 tablespoons taco seasoning mix

  • 1/4 cup Dat’l Do-It Hot Sauce

  • 2 tablespoons Devil Drops

  • 1 (8-ounce) package cream cheese, softened

  • 1/4 cup Hellish Relish

  • 12 taco shells

  • 4 ounces shredded Cheddar cheese

  • 1 (4-ounce) can diced jalapeño peppers

  • 1 (2-ounce) can chopped black olives

  • 12 taco shells

Instructions

Combine the ground beef and taco seasoning in a skillet. Cook until beef is browned and no longer pink. Drain the fat from the pan and add the hot sauce and Devil Drops.

In a small mixing bowl, combine the cream cheese and the Hellish Relish; mix well.

Divide the ground beef mixture equally among the 12 taco shells. Spread the cream cheese mixture over the beef. Sprinkle with the Cheddar cheese, jalapeños and olives.