A "Wish I Was In Texas" Feast

The next time you need to feed the multitude and you are out of loaves and Mrs. Paul’s fish sticks you might want to give some thought to putting on a Texas Barbeque. I know, the only real way to have authentic Texas Que is to go to Texas but most of the multitude won’t know the difference and they will think it is so lip-smacking good that they will start to callin’ you “pardoner” and dropping hints about doing it again sometime real soon.

Menu:

Smoked Brisket with Texas style Sauce. *

Cornbread Salad *

Cucumber and Granny S. Apple with Ginger Salad *

Roasted Sweet Potatoes

Frijoles Borrachos or Austin Baked Beans *

Gallons of Sweet Ice Tea

Texas Toast

Rhubarb and Peach Cobbler with French Vanilla Ice Cream *

* Can be prepared ahead of time.
If you have trouble with multi-tasking or advance planning, you might want to go back to the Fish Tacos, (receipt for Fish Tacos follows) but if you serve this fantastic meal to Non-Texicans they will always think fondly of you and will line up to morn at your passing.
Does all of that wonderful food sound like a lot of work? Well it is quite a bit of chopping and slicing and actually cooking but after all isn’t that what real cooks do? Here is the good news. Much of the preparation should be done the day before the big feed.


*Smoked Beef Brisket:

If you have a smoker, use it and smoke the brisket for 12 hours, don’t touch it, just tend the fire. Keep the temperature around 210F in the smoker. But, alas, lots of folks don’t have a pit or a smoker. The following method will get you close to the real deal with your existing equipment.

Most Texas Barbecue revolves around beef, more specifically, brisket. When you select your brisket, choose only “packer trimmed” briskets in the ten to twelve pound range. The smaller cuts don’t have enough fat to tenderize them, and the larger ones could have come off a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or “value packed” brisket pieces. The fat that was cut off to make ‘em pretty is the very stuff that would have made them tender! The layer of fat will melt and baste the meat.

This needs to start at least a day or two ahead. Try to find a brisket that will give ample servings to each guest, about ½ lb. average ought to be a plenty. You’ll find that a ten-pound brisket will yield about 8 to 16 servings, depending on the individual brisket and the size of the appetites of the guests. Expect up to 40% shrinkage, a 10# brisket raw will become a 6# cooked. It is okay to trim off the fat but wait until it has finished and you are ready to serve it.

1. Liberally coat the meat with a good rub. Wrap in cling wrap and put in the frig for 8 hours or better, overnight.

2. Thinly slice a large yellow onion, enough to layer the bottom of a roasting pan. Add 1-cup water.

3. Place brisket, fat side down, in a roasting pan with a lid or use a disposable foil pan and cover tightly with aluminum foil.

4. Place in oven and roast at low heat, 200F. for 10 to 12 hours or overnight. Use a baster to remove fat from pan as it accumulates. Add water to pan as needed during cooking. Bake until the meat is tender enough to pull apart with a fork. (Note: This step can be done the day before and then finished off on the grill the day of the feast.)

5. Fire up the grill to low heat. Place a couple of handfuls of soaked hickory or pecan chips in the coals. If using a gas grill, wrap chips in heavy foil and place directly over flame. Remember to poke holes in the top so the smoke can escape.

6. Place brisket on the grill, fat side down. Close the lid and smoke for 30 min. to 1 hour. Remember, we are just smoking the meat now so keep the fire low.

7. Allow to rest for 15 minutes and slice across the grain. Reserve one cup of the pan drippings for the sauce.

*Basic Barbecue Dry Rub

• 1 cup dark brown sugar
• ¼ cup Kosher salt
• 4 Tbl. Cracked black pepper
• 4 Tbl. Hungarian Paprika
• 2 Tbl. Onion powder
• 2 Tbl. Garlic powder
• 1 Tbl. Cayenne powder


If you wish you can personalize this rub by adding your favorites; Parsley, sage, rosemary and thyme, etc.

*The Sauce, Texas Style.

• 1. Bottle of chili sauce
• 1. Can Tomatoes with chilies, (Rotel)
• 2 cloves garlic, finely chopped
• ½ cup Spanish onion, finely chopped
• ½ stick butter (okay, olive oil)
• 3 Tbl. Lemon juice
• 1/3 cup molasses
• 1 Tbl. Soy sauce
• 1 cup of the strained pan drippings
• 2 tsp. Worcestershire sauce
• 1 tsp. Kosher salt
• ¼ tsp. Chili flakes
• 1 tsp. Tabasco sauce
• tsp. Chiptole chili powder

In a heavy saucepan, melt butter and sauté onions until they begin to caramelize, add garlic and sauté a few more minutes. Add the remaining ingredients and bring to boil. Reduce heat and simmer 15 to 20 minutes or until reduce to the desired consistency. The sauce will be chunky and should be served heated. Refrigerate if not using immediately. Will keep one week in the frig.

To be continued................ Tune in next time