BBQ around the Country: Texas

Beef Brisket

Our next stop on the BBQ spotlight series is Texas! Known for its traditional beef brisket, this meat is simply seasoned, then smoked low and slow to perfection. Tender, juicy and flavorful, brisket is the meat of choice throughout Texas. Bring Texas style barbecue to your grill with our recipe for barbecue beef brisket.

Have you had Texas beef brisket?

Texas Beef Brisket

Ingredients:
•1 beef brisket, 6-8 pounds
•1 tablespoon yellow mustard
•1/4 cup brown sugar
•1/2 cup paprika
•1/4 cup salt
•1/4 black pepper
•2 tablespoon chili powder
•1 tablespoon cayenne powder

Instructions:
•Soak Cowboy Natural Wood Chips, flavor of your choosing in water for at least 30 minutes
•In a medium bowl, combine sugar, paprika, salt, pepper, chili powder and cayenne powder to form rub
•Coat brisket with yellow mustard
•Apply rub evenly to both sides of brisket
•Fill a large aluminum drip pan with about one inch of water to prevent excess smoke while grilling
•Place drip pan below the grate on one side of your grill
•On the opposite side of your grill, add Cowboy Hardwood Lump Charcoal and light
•Drain water from the wood chips
•Once charcoal has ashed over, add about 1 cup of wood chips
•Cover the grill and allow to preheat for 10 minutes
•Place brisket on the grill, directly above drip pan
•Rotate brisket every 3 hours, adding additional lump charcoal as needed to maintain temperature throughout cooking time
•Once brisket has reached an internal temperature of 190 to 195 degrees, remove from grill and transfer to cutting board
•Allow to rest for 30 minutes
•Thinly slice the brisket in 1/8 to 1/4 inch slices and enjoy!

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    Grilling for the Big Game

    The big game is right around the corner and it’s time to start preparing! According to the Hearth, Patio & Barbecue Association (HPBA), more people will be grilling for the big game than any other day during winter months.

    Regardless of which team you’re cheering for, this recipe for chicken wings is sure to be a hit at your game day gathering. The perfect appetizer for your party, these chicken wings feature a spicy buffalo sauce combined with a creamy, blue cheese dip.

    What game day dishes are you looking forward to the most?

    Wings
    •24 large chicken wings, 4 pounds
    •1 teaspoon salt
    •1 teaspoon black pepper

    Blue Cheese Dip
    •1/2 cup mayonnaise
    •1/2 cup sour cream
    •1/2 teaspoon lemon juice
    •1/3 cup blue cheese, crumbled
    •2 tablespoons fresh chives, chopped
    •1/4 teaspoon salt
    •1/2 teaspoon pepper

    Buffalo Hot Sauce
    •2/3 cup hot sauce
    •1/2 cup butter
    •1 1/2 tablespoons white vinegar
    •1/4 teaspoon Worcestershire sauce
    •1/8 teaspoon garlic powder

    Instructions
    •In a large bowl, soak Cowboy Natural Wood Chips in water for at least 30 minutes
    •Fill half of grill with Cowboy Hardwood Lump Charcoal and light
    •In a medium bowl, combine mayonnaise, sour cream and lemon juice until creamy
    •Stir in blue cheese, chives, and salt and pepper
    •Cover and refrigerate dip for at least 1 hour, set aside for later use
    •In a medium saucepan, combine hot sauce, butter, vinegar, Worcestershire sauce and garlic powder over medium heat
    •Whisk until ingredients have dissolved, then remove from heat
    •Transfer half of sauce to a bowl and set aside for serving
    •Pour the remaining sauce into a small bowl for brushing on the wings during grilling
    •Season chicken wings evenly with salt and pepper
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    •Place chicken wings over indirect heat directly on grill grate
    •Cover grill and allow wings to cook for 20-25 minutes, adding lump and soaked wood chips as needed
    •Move wings over direct high heat and leave grill lid open
    •Brush wings with buffalo sauce and grill until evenly charred, 5-7 minutes
    •Once chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
    •Remove the blue cheese dip from the refrigerator and serve with remaining buffalo sauce as a dip for wings

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      Comfort Foods on the Grill

      During the cold winter months, satisfy your soul and cravings with comfort foods that the whole family will enjoy. This recipe for cheesy fries is easy, delicious and will make the perfect snack or dinner side. These loaded fry packets are made on the grill and topped with cheese, bacon and green onions. Just load up your ingredients, fold it shut and throw it on the grill!

      Foil Packet Cheesy Fries

      Ingredients:
      •3 russet potatoes
      •1 cup cheddar cheese, shredded
      •4 cloves garlic, minced
      •1/4 cup oil
      •2 green onions, chopped
      •2 tablespoons sour cream
      •2 tablespoons crumbled bacon

      Instructions:
      •Prepare grill with Cowboy Hardwood Lump Charcoal and light
      •Wash and scrub potatoes in cold water, and cut into 1/4 inch slices
      •In a medium bowl, combine oil and garlic
      •Toss potatoes into oil and garlic mixture and mix until fully coated
      •Place potatoes on a sheet of aluminum foil, large enough to fold and seal
      •Fold aluminum foil together, pinching sides until closed
      •Place on grill and allow to cook for 20 – 25 minutes
      •Add cheese and grill for another few minutes, until cheese has melted
      •Remove fries from the grill and allow to cool for several minutes
      •Garnish with sour cream, green onion and bacon crumbles
      •Serve and enjoy!

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        National Hot Pastrami Sandwich Day

         

        In honor of National Hot Pastrami Sandwich Day, we are celebrating with a sweet and savory grilled take on the traditional pastrami sandwich. This recipe combines slow cooked caramelized onions with buttery, toasted bread to create a delicious sandwich that is smoked to perfection.

        Do you have a favorite pastrami sandwich recipe? Share with us in the comments below!

        Pastrami and Cheese Sandwich with Caramelized Onions

        Ingredients:
        •2 slices sourdough rye bread
        •4 ounces deli pastrami, thinly sliced
        •1 yellow onion, sliced
        •2 ounces Havarti cheese
        •2 tablespoons Dijon mustard
        •1 1/2 tablespoons butter
        •2 tablespoons balsamic vinegar

        Instructions:
        •In a medium saucepan, melt 1/2 tablespoon of butter over low heat
        •Add onions and cook on low heat stirring occasionally for 15-20 minutes, until soft and golden
        •Slowly add balsamic vinegar and continue cooking for 5 minutes, until onions are tender
        •Transfer onions to a small bowl and set aside
        •Prepare grill with Cowboy Hardwood Lump Charcoal and light
        •Spread Dijon mustard on one side of bread slices
        •Place pastrami, cheese and caramelized onions on top of mustard
        •Top with other slice of bread so that pastrami, cheese, onions and mustard are in the middle
        •Spread exterior faces of bread with remaining butter
        •Once coals have ashed over, place sandwich on grill over direct heat
        •Cook sandwich for 3-5 minutes, flipping once
        •Remove from grill and enjoy!

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          Cold Weather Cocktails

          Warm up this winter and kick up your hot toddy by adding some ginger spice to the mix. This hot toddy recipe combines apple cider, ginger, honey, grilled lemon and bourbon and is a delicious twist to the classic cocktail. The simple and satisfying mixture of bourbon and ginger-infused apple cider is sure to bring warm comfort to you and your home.

          Hot Apple Ginger Toddy

          Ingredients:
          •2 cups apple cider
          •1 inch piece of ginger-root, peeled and thinly sliced
          •2 cinnamon sticks
          •2 tablespoons honey
          •1 lemon, sliced
          •4 ounces bourbon whiskey (optional)

          Instructions:
          •In a medium saucepan, combine cider and ginger and bring to a boil
          •Remove saucepan from heat and allow mixture to steep for 30 minutes
          •Cut lemon into 1/4 inch thick slices
          •Fill grill with Cowboy Hardwood Lump Charcoal and light
          •Once the coals have ashed over, place lemon slices directly on grill grates and cook for 3-5 minutes on each side or until grill marks appear
          •Remove lemon slices from grill and set aside
          •Once cider and ginger mixture has had 30 minutes to steep, add mixture to a blender and pulse until smooth
          •Using a cheesecloth, strain the sliced ginger from the liquid
          •Once lemon slices are cool enough to handle, squeeze the juice from half of the lemon slices into mixture, setting aside remaining slices for use as garnishes
          •Add in honey and preferred bourbon
          •Pour contents into mug and garnish with a lemon slice and cinnamon sticks
          •Serve and enjoy!

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