Bring on the Barbecue Brisket

There’s Brisket.  And then there’s Barbecue Brisket…
a gastronomic delight of another dimension.
Done right.  Texas style.  Smoke’em.
Or other simpler grill.
Great Brisket also means great sandwiches.
The Menu Shoppe has it covered…
great tips for great grill menus.
Or…another treat: onion “steaks”.
Onion cut thick and juicy + a sweet glaze.
Onion Steaks with Honey-Mustard Sauce
for the sauce:
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions
(such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next
3 ingredients in another small bowl.  Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about
11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.
Bring on the Brisket!
A simpler effort…of the classic all day smoker
Smoked Brisket
1 (7-pound) untrimmed beef brisket
Hickory wood chips
2 tablespoons dried rosemary
2 tablespoons paprika
2 tablespoons pepper
2 tablespoons dried garlic flakes
1 teaspoon salt
Barbecue sauce of choice
Hamburger buns
Soak wood chips in water for at least 30 minutes.  Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Combine rosemary and next 4 ingredients; rub on brisket. Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place brisket on lower food rack; cover with smoker lid Cook 3 hours and 30 minutes or until meat thermometer inserted into thickest portion registers 155°F.
Slice and serve with barbecue sauce, buns, and pickles.
Optional: trim with fresh rosemary sprigs.
Rustic and savory.
Coffee-Rubbed Brisket
6 cups oak or hickory wood chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
Soak the wood chips in water at least 1 hour; drain. Combine coffee and the spice ingredients in a bowl. Pat brisket dry; rub with coffee mixture.
Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill;
add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°F. Add 1 1/2 cups wood chips every hour for first 4 hours–
cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered,
30 minutes.
Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in barbecue, gastropubs, picnics, seasonal and tagged , , , , . Bookmark the permalink.

2 Responses to Bring on the Barbecue Brisket

  1. OK, I will have to try your onion steaks recipe!!!! and the brisket recipes sound great toooo!!!
    Thanks for sharing and God Bless…. I’ll be watching for additional Post..

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