Sunday, 07 August 2016 00:00

SUNDAY GRILLING | Coffee-Rubbed Texas-Style Brisket, Grilled Stuffed Jalapeños & Session Black Lager

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Coffee-Rubbed Texas-Style Brisket

This delicious Texas-style beef brisket features a coffee-based dry rub that adds deep, smoky flavor to the meat.
Yield: 18 servings (serving size: 3 ounces)
Total time: 7 Hours, 15 Minutes

Ingredients
6 cups oak or hickory wood chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)

Preparation
1. Soak the wood chips in water at least 1 hour; drain.

2. Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.

3. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.

4. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

Grilled Stuffed Jalapeños

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version.
Yield:

14 servings (serving size: 2 pepper halves)
Total time: 40 Minutes

Ingredients
2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Preparation
1. Preheat grill to medium-high heat.

2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

And for the beer!

Session Black Lager

Short, Dark and Drinkable

Most beers this dark are so heavy-duty, you could eat them with a fork. Not Session Black. You’ve heard of tall, dark and handsome? Well, Session Black is short, dark and drinkable. With notes of roasty chocolate, it’s the perfect complement to original Session – a dark beer that doesn’t drink like a meal. Session black was named #1 in the “Top Ten List of lagers Brewed in the United States" and has nabbed 15 golds over the years, to say nothing of other shiny metallic colors.

Available in 6-packs, 12-packs and draft.

Food Pairings: Grilled foods with herbal notes like sage, thyme and rosemary. Variety or desserts with a rich, sweetness.
5.4% ABV | 22 IBUs | Year Round

 

 

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Read 338 times Last modified on Sunday, 07 August 2016 21:50