Oster CKSTROSMK18_12ESM1 Spicy Texas BBQ Beef Brisket, Smoked Bluefish, Dry Rub, Spicy Beer Sauce

SPICY TEXAS BBQ BEEF BRISKET

DRY RUB:

2 teaspoons salt

1 teaspoon paprika

1 teaspoon Mexican chili powder

1 teaspoon freshly ground black pepper

½teaspoon ground cumin

SPICY BEER SAUCE:

1 bottle favorite barbeque sauce

½ cup beer

2 tablespoons cider vinegar

2 tablespoons brown sugar

2 tablespoons chipotle peppers in Adobo sauce

1¼ teaspoons black pepper

½teaspoon salt

12 hard rolls

3-3½ pound beef brisket

1.Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Add 1 cup of water into bottom of the pan.

2.Combine rub ingredients and rub into brisket. Add brisket to rack. Set temperature dial to 225°F. Cook for 3-6 hours or until meat is tender.

3.In a bowl, combine barbeque sauce, beer, cider vinegar, brown sugar, chipotle peppers, pepper and salt. Taste and adjust flavors if necessary. After 3 hours, baste brisket every 15-20 minutes.

4.To serve, thinly slice meat and serve with spicy beer sauce on hard rolls.

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SMOKED BLUEFISH

This is a three-step process (brine, dry, smoke), which takes all day. 4 sides (fillets) of average-sized bluefish (approximately 5-7 pounds total)

BRINE:

2 quarts warm water

¾cup kosher salt

¾cup sugar

¼cup soy sauce

2 bay leaves Zest of 1 lemon

2 sprigs fresh dill, chopped

1. Mix brine well in a glass, porcelain or plastic container large enough to hold the fish meat and the brine. Chill brine in the refrigerator overnight.

2.The next morning, place the fish in the brine. Set a plate or other heavy object on top of the fish to keep it submerged. Place the container of brine and fish into the refrigerator for 3 hours.

3.Remove the fish, rinse, pat dry, and lay out (skin side down) on cookie sheets or jelly roll pan lined with waxed paper. Discard brine. Place the fish in a dust-free place and allow to dry, uncovered, for about 1-2 hours until a sticky skin (“pellicule”) forms on the surface of the meat.

4.Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Add 1 cup water to pan. Add fish.

5.Turn temperature dial to 225 ºF. Smoke, skin side down on a greased rack in the Smoker Roaster for 2 - 4 hours. The fish should be honey - to molasses-brown and still visibly moist

when done. The flesh when finished still has some give to it, like a rare steak, when you press on it with your fingers. Don’t smoke it too long or the result will be dry.

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CKSTROSMK18_12ESM1.indd 24-25

6/11/12 11:10 AM