Texas Barbecue Menu

Failsafe Beef Brisket, a Texas-style shortcut
Lone Star Sauce
Potato Salad
Pinto Beans
Cole Slaw
Double-Crust Fredericksburg Peach Cobbler

This is a great technique for those who don’t have a smoker or who don’t want to spend the hours tending a smoker. This technique insures good smoky flavor but with the convenience and control of the oven to finish the brisket to fork tenderness. Of course, this rub works great on a brisket smoked the traditional way: Low and slow over indirect heat for about an hour per pound. We’ll go into more detail on that during our conversation.

Failsafe Beef Brisket

1 (8-10 pound) whole beef brisket, untrimmed
2 tablespoons garlic salt
2 tablespoons lemon pepper
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon sugar

Remove brisket from refrigerator about 1 hour before grilling.

Combine garlic salt, lemon pepper, paprika, chili powder and sugar. Sprinkle over entire surface of meat, concentrating on fat layer. Rub or press seasoning into menu.

Cover and let me meat come to room temperature. Light a fire in a charcoal grill that is big enough to hold the brisket. Allow coals to burn down to gray ash.

Place brisket on grill, fat side down. Grill until fat is charred, turning occasionally when necessary, to stop fat from dripping onto coals. Squirt flare-ups with water to douse flames.

Allow about 45 minutes to grill the brisket. Remove brisket from grill. Preheat oven to 300 F.

Place brisket on a double thickness of foil in a shallow roasting pan. Wrap brisket tightly and bake for 4 to 5 hours, or until meat is very tender.

Remove brisket from oven and peel back foil.

Raise oven to 350 F. Return brisket to oven and roast, uncovered, for 30 minutes or until the top layer of fat is crisp.

Slice brisket across the grain into thin slices. Serve with barbecue sauce on the side.

Makes 10 to 12 servings.

 

 Celebrating Barbecue: Deep Roots, Real Tradition [48:52m]: Play Now | Play in Popup | Download

Sure, we think we know real BBQ. But let’s dig a little deeper and learn from an authority. During this Podcast you’ll discover BBQ’s history, it’s reason and regions, the why of our favorite pitmasters who always use the same hardwood chips. Dotty Griffith joined ChefsLine members in an interactive event and explained it all while sharing secrets she’s learned during the past 22 years as a judge of hundreds of BBQ competitions, food critic, cookbook author, and Texas backyard pitmaster. Like jazz, barbecue is an American original, and few subjects ignite more passion, excitement, controversy, and competition. Learn expert cooking techniques and get ready to discover your inner pitmaster!

Listen to this Podcast and discover the real BBQ.

 

 How to Throw a Wine Party [24:19m]: Play Now | Play in Popup | Download

If you would like to learn more about wine with friends, why not Throw a Wine Party? From start to finish, your at-home event will have your guests talking, sipping, learning, and having fun. Julie Tucker, of Smartco, discusses how to execute your party flawlessly and easily during this interactive ChefsLine Special Event presentation. Whether wine experts or beginners, everyone enjoys the interaction, discussion, and “gaming” aspects of wine tasting parties.

The Wine Party Podcast is a recording of our event and your how-to-guide to your guest list, planning, accessories, wine selection, and keeping the flow going during the tasting.

The Wine Party Presentation is a great reference tool and also introduces you to Smartsco’s adorable and invaluable Wine Party kit.

Should you need some assistance in creating the perfect menu for your party or assistance in planning your event, do not hesitate to call ChefsLine at 1-800-977-1224.

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No need to take notes! The presentation here includes the how to plan your party in 4 easy steps, the six “S’s” of wine tasting, tips and tricks, themes, and the games you can play to make the learning and sipping really fun.

Go to How to Throw a Wine Party Presentation