Bbq Beef Brisket With Smoky Cheddar Chili Potatoes Recipes

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FOX BROS. BAR-B-Q BRISKET CHILI



Fox Bros. Bar-B-Q Brisket Chili image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 16 to 20 servings

Number Of Ingredients 23

2 cups finely diced onions
3/4 cup seeded and chopped jalapenos
2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon olive oil or canola oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
32 ounces homemade or store-bought beef stock
1 28-ounce can crushed tomatoes
5 tablespoons chili powder
2 tablespoons adobo sauce from canned chipotles in adobo
1 1/2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
1 1/2 teaspoons chipotle powder
1 1/2 teaspoons granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons granulated sugar
1/4 teaspoon cumin
1 pound chopped cooked brisket
2 tablespoon maseca (corn flour)
16 to 20 2-ounce bags corn chips, such as Fritos
Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream

Steps:

  • In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  • Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
  • Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!

WOOD CHICK'S BBQ SMOKED BEEF BRISKET



Wood Chick's BBQ Smoked Beef Brisket image

Provided by Food Network

Categories     main-dish

Time 15h55m

Yield 10 to 12 servings

Number Of Ingredients 33

8 to 9 pounds beef brisket, choice grade
Trim Tabb's Pig Powder, or your favorite BBQ dry rub
Wood Chick's Mustard Sauce, recipe follows
Wood Chick's Beer Based Mop Sauce, recipe follows
Wood Chick's Brisket BBQ Sauce, recipe follows
1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon hot sauce
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper
1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

Steps:

  • Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
  • Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
  • Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
  • After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
  • Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
  • Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
  • Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
  • In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

BBQ BEEF BRISKET WITH SMOKY CHEDDAR-CHILI POTATOES



BBQ Beef Brisket with Smoky Cheddar-Chili Potatoes image

This tender brisket was created for the 2001 National Beef Cook-Off by Lori Welander of Virginia. It is served with Mexican-inspired cheesy mashed potatoes.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 7

1 (17 ounce) package refrigerated fully-cooked sliced beef brisket with barbecue sauce
½ (22 ounce) package frozen mashed potatoes
1 cup milk
⅓ cup dairy sour cream
¾ teaspoon minced canned chipotle pepper
½ teaspoon adobo sauce
¾ cup shredded Cheddar cheese

Steps:

  • Prepare beef brisket according to package directions.
  • Prepare potatoes according to package directions, using only 1 cup milk.
  • Add sour cream, chipotle pepper and adobo sauce to hot potatoes; mix well. Stir in cheese. Serve with barbecue beef.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 8 g, Cholesterol 40.5 mg, Fat 14 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 8.8 g, Sodium 278 mg, Sugar 3.2 g

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