Staycationing this summer? Spending more time at home provides the perfect opportunity to add some new grilling techniques to your repertoire. These delicious recipes from Eddie’s of Roland Park are seriously smokin’!
Try them on your gas or charcoal grill.
Rex's Texas-Style Smoked Brisket
Ingredients
- 10-12 pounds whole beef brisket fat trimmed to 1/4 inch thickness
- 2/3 cup local Todd's Dirt seasoning original or "low down"
Instructions
- Place brisket on rimmed baking sheet and rub seasoning all over. Let the meat sit at room temperature for 1 hour.
- Prepare grill/smoker to manufacturer's directions. Place brisket, fat side down, and smoke for 4-5 hours, maintaining a consistent grill/smoker temperature of 225-250 degrees F.
- Remove the brisket from the grill, wrap it with aluminum foil to keep the juices from leaking out and return to the grill for up to 5 more hours. Continue to maintain grill/smoker temperature the entire time.
- The brisket is finished cooking when it is very tender and when the thickest part of the meat reaches an internal temperature of 190 degrees F.
- Let the meat rest for 45 minutes, then unwrap and slice it.
- Eddie's tip: Preparing for leftovers? Let the brisket cool for an hour before wrapping it tightly in foil and chilling it for up to 3 days. Reheat the meat, still wrapped, in a 325 degrees F oven until warmed through.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.