Brisket Burnt Ends
by renan lopes
Ingredients
- 1 whole Brisket
- 1/4 Cup Salt, Kosher
- 1/4 Cup cracked Black Pepper
- 1 tbsp Granulated Garlic
- 1/2 Cup Brown Sugar
- 1 Cup Barbecue sauce of choice
- Mesquite wood chips
Method
- Preheat smoker to 255F.
- Mix salt, black pepper, and granulated garlic, and rub on the brisket.
- Smoke the brisket for 6 to 8 hours, or until it reaches an internal temperature of 165F.
- Remove brisket off the smoker, wrap in butcher paper and return to the smoker until it reaches an internal temperature of 190F.
- Remove brisket off smoker, wrap it, and cut the meat into 1.5 inch cubes
- Place cubes in aluminum pan, coat with brown sugar and barbecue sauce, and finish cooking in the smoker for 1-2 hours, until all pieces are caramelized.
- Serve with your favorite sides, and enjoy!
Buffalo Wings
by natallia nice
Ingredients
WIngs
- 2 lbs. Chicken Wings
- 2 tbsp. Cornstarch
- 1 tsp. Salt
Buffalo Sauce
- 1/2 Cup Butter
- 2 Garlic cloves
- 1/2 Cup Frank’s Red Hot Sauce
Blue Cheese Dip
- 1 Cup Blue Cheese
- 1 Garlic clove
- 1 1/2 Cups Sour Cream
- 2 tbsp. White Vinegar
Method
- Pat the wings dry, season them with salt, and coat with cornstarch.
- Place the wings on a wire rack and cook at 250F for 30 minutes. Raise the temp to 425F and cook for additional 20-30 minutes.
- To make the buffalo sauce: melt butter over medium heat, add garlic, cook for 2-3 minutes, and add Frank’s Red Hot Sauce
- When the wings are ready, coat them with buffalo sauce. Serve with blue cheese dip and enjoy!
Philly Cheesesteaks
by renan lopes
Ingredients
- 1 Hoagie Roll
- 6 oz. Ribeye, thinly sliced
- 2 Provolone cheeses slices
- 2-3 tbsp. Cheez Whiz cheese dip
- 1/2 Spanish onion, thinly sliced
Method
- Preheat oven to 350F.
- Warm up bread for five minutes.
- Warm up Cheez Whiz by placing Cheez Whiz jar into heated water until it reaches drizzly consistency.
- Sear the steak and add onion.
- Top the steak and onion with provolone cheese and cover pan with lid to melt the cheese.
- Place steak, onion, and melted provolone in warm bread and drizzle Cheez Whiz over the top.
Mumbo Sauce
by renan lopes
Ingredients
- 1 Cup Ketchup
- 1/2 Cup Vinegar
- 1/4 Cup Soy Sauce
- 1/4 Cup Frank’s Red Hot Sauce
- 1/3 Cup Brown Sugar
- 1 tbsp. Smoked Paprika
- Salt, to taste
- Water, if needed
Method
Place all of the ingredients in the pot, bring to boil and allow to simmer for a little bit until sauce thickens. Serve with chicken tenders, wings, or fries.
