Tuesday Taste Tempter 7.15.08

Tuesday Taste Tempter 7.15.08

Posted: Tuesday, July 15, 2008 9:25 pm

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by McIlenny Company, manufacturers of Tabasco® Brand Products. CHILI BEEF BRISKET Brisket: 3 tablespoons chili powder 1 tablespoon coarse salt 1 tablespoon brown sugar 2 teaspoons original Tabasco® pepper sauce 1 teaspoon oregano leaves 1 teaspoon ground cumin 1 (5-pound) beef brisket Spicy Mop Sauce: 1 cup ketchup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 1/2 teaspoons original Tabasco® pepper sauce 6 cups hardwood chips, such as mesquite or hickory Kaiser rolls, optiona Combine chili powder, salt, brown sugar, Tabasco sauce, oregano and cumin in medium bowl until well mixed. Place brisket in 12 x 8-inch baking dish. Spread mixture on both sides of brisket. Cover; refrigerate a least 1 hour. Meanwhile to prepare mop sauce, combine ketchup, brown sugar, Worcestershire sauce, vinegar, mustard and Tabasco sauce in medium bowl until well mixed. Soak wood chips in water, at least 30 minutes, before smoking.* Place brisket fat-side up in foil pan. Set aside 1/2 cup mop sauce. Brush both sides of brisket with remaining mop sauce. Place on grill away from heat; cover grill. Smoke brisket about 4 hours or until instant-read thermometer reads 160 degrees in thickest part of brisket. Baste brisket with mop sauce every hour. Add 1/2 cup wood chips every hour and additional charcoal as necessary, if using. Remove brisket to cutting board; let stand 10 minutes. Cut brisket, against the grain, into thin slices. Toss with reserved 1/2 cup mop sauce. Serve sliced brisket and mop sauce on Kaiser rolls, if desired. Makes 10 servings. Smokehouse Ribs 2 racks pork spareribs, about 6 pounds 1/2 cup orange juice 1/4 cup ketchup 2 tablespoons brown sugar 2 tablespoons Tabasco® chipotle pepper sauce 2 tablespoons lime juice 1/2 teaspoon garlic powder 1/2 teaspoon salt 5 cups hardwood chips, such as mesquite or hickory Trim ribs, removing any fat or membrane. Combine orange juice, ketchup, brown sugar, Tabasco chipotle sauce, lime juice, garlic powder and salt in small bowl; mix well. Place ribs in shallow glass dish; brush both sides with chipotle mixture. Cover; refrigerate at least 1 hour. Soak wood chips in water, at least 30 minutes before smoking.* Place ribs, bone-side down, on grill rack. Cover grill; smoke ribs 2 to 2 1/2 hours or until ribs are tender, basting with remaining chipotle mixture after 45 minutes. Add 1/2 cup wood chips after 45 minutes and if using charcoal, add more coals as necessary. When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you’ll be able to move the bones back and forth without much resistance. Cut ribs into serving-size portions. Makes about 8 servings. *If using gas grill: Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low. If using charcoal: Prepare coals. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals. Published in The Messenger 7.15.08

,

Leave a Comment