Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note:  This recipe requires advance preparation.

Ingredients

1 (3 1/2-pound) brisket flat
Yellow mustard

Rub:
2 tablespoons cracked black pepper
1 tablespoon coarse kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dried parsley
1 tablespoon chili powder
1 teaspoon dried oregano
1 tablespoon hot Hungarian paprika

4 cups mesquite and hickory wood chips or 1 cup BBQr’s Delight wood pellets

Instructions

Score the fat pad on the brisket but do not trim. Combine the rub ingredients in a small bowl. Using a pastry brush, lightly coat the brisket with yellow mustard.

Rub the spice mixture evenly over the meat. Package the brisket in a one-gallon resealable bag and marinate, refrigerated, at least six hours or up to overnight.

At least one hour before cooking, soak the wood chips in enough water to cover. Bring the meat to room temperature.

Drain the wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Pour one inch of hot water into the drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack, fat side up, over the drip pan. The grill/smoker should be about 190 degrees F. to 210 degrees F. Cover and smoke about one to 1 1/2 hours per pound or until the meat thermometer registers 185 degrees F. Add the remaining wood chips halfway through smoking. (If using pellets, place half of the pellets in a smoker tray or an aluminum foil packet with a few holes poked in it. Place the packet or smoker tray on the hot coals.)

For a gas grill, preheat the grill using all the burners. Turn all but one burner off and reduce the heat to medium-low; add wood chips or pellets to a smoker tray over the burner in use. Place the brisket on cooking grate, fat side up, over drip pan, and indirectly cook as above.

Remove meat from grill. Cover meat with foil; let stand for 10 minutes before carving across the grain into 1/4-inch slices.

Yield: 4 servings
Heat Scale: Mild

The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below.  Snapper can be substituted for the grouper but use a salt water fish for this recipe.

Ingredients

1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon chile powder
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 ounces each)
4 bakery-quality bolillo rolls or hamburger buns, toasted or grilled
Shredded iceberg lettuce as needed
Tartar sauce and coleslaw, to taste
Goat Pepper (or any habanero) hot sauce, to taste

Instructions

Combine the cornmeal, flour, paprika, and chile powder in a shallow bowl. Place the egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in the egg whites, then again in cornmeal mixture.
Place the fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
Heat the oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season them to taste with salt and pepper.
On the bottom half of each bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Add the hot sauce to taste, place the top of the bun onto the lettuce and slaw and serve.

Heat scale:varies

Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the “official” pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as “can you eat the seeds?”

Ingredients

4 fresh poblano chiles

4 tablespoons orange juice

1/4 cup lime juice

1 firm-ripe avocado

1 to 2 teapoons minced fresh jalapeño chile

1/3 cup chopped green onions

1/3 cup chopped fresh cilantro

1 cup pomegranate seeds

1/4 cup crumbled cotija or feta cheese

Salt

Instructions

In a 10 X 15-inch pan, broil poblano chiles 4-6 inches from heat, turning as needed, until skins blister and blacken, about 15-20 minutes.

When chiles cool, gently pull off and discard skin. Cut a lengthwise slit through one side of each chile. Gently scoop out and discard seeds and veins, leaving stems on. In a bowl, mix orange juice and lime juice. Peel and pit avocado, cut into 1/4-inch chunks and add to bowl. Add jalapeño chile, green onions, cilantro and pomegranate seeds. Stir gently. Add salt to taste.

Lay chiles on plates, slit side up. Spoon equal amounts of salad into each chile.

Sprinkle crumbled cheese evenly over top.

Serves 4

Heat scale: medium