Yum! TEXAZ Grill prepares brisket 3 ways

It's not too late to squeeze in another summer barbeque and TEXAZ Grill has just the dishes for you.

Chef and owner of TEXAZ Grill Steve Friedkin prepares chili and brisket three ways.

Here are his recipes:

Chili
Serving Size : 6 Preparation Time: 3:00
2 pounds beef brisket -- coarse ground
1 pinch salt
1 cup onion -- diced
1 TBS garlic -- minced
1/4 cup chili powder - Gebhardt's
1 1/2 tsp red pepper flakes
1 1/4 TBS paprika
3/4 tsp oregano -- whole
3/4 tsp cumin -- whole toasted
½ tsp cayenne pepper
1/2 tsp Tabasco sauce
1/2 bottle beer
1 1/4 cups tomato sauce
1 1/2 TBS corn flour

Soak all spices in beer for 30 minutes. Brown meat w/salt and skim fat, add onion and garlic and simmer for 30 minutes. Add spices/beer and tomato sauce and simmer on very low heat for 2 hours. Skim fat as necessary. Add corn flour mixed with 1/2 cup of water and simmer for 15 minutes.

Braised Brisket
Serving Size : 12 Preparation Time :10:00
1 each brisket -- aprox 8 lb
1/4 cup bacon fat
2 each onion -- 1/6 cut
2 tsp garlic -- minced
12 oz beer -- Shiner Bock
12 oz canned tomatoes -- RoTel
2 cups au jus gravy -- smoked
1/2 tsp cumin -- whole toasted
1/4 tsp oregano -- whole
salt and pepper

Salt and pepper the brisket, and brown it on both sides in a large frying pan with the bacon grease. Remove brisket from skillet, add onions and cook till soft, add garlic and cook 2 minutes. Toast cumin in very hot skillet till fragrant and add rest of ingredients to the onions. Put the brisket in a roaster on the rack (fat side up), pour liquid over the brisket, set roaster temp on 225 and cover. Remove brisket after 8 hours (or til tender). Skim fat from the top of the remaining liquid, and pour the liquid into a blender (in batches if necessary) and puree all solids. Thicken with roux made from skimmed fat as necessary.

Brisket Rub
Serving Size : 10 Preparation Time :0:10
4 ounces kosher salt
1 dash vanilla
8 ounces onion powder
6 ounces paprika
6 ounces granulated garlic
2 ounces cayenne
3 ounces light brown sugar
3 ounces black pepper - ground
All measures are in weight.

Rub the vanilla into the salt until salt is evenly coated. Mix with rest of ingredients thoroughly. Keep in a dry sealed container.

Smoked Brisket
Soak a full brisket in enough brine to cover for 8 hours. (Brine-1 gallon water, ½ cup Kosher salt, ½ cup sugar). Remove from the brine and pat dry. Massage about 1 cup of the dry rub into the meat on both sides until well coated. Smoke over hickory and/or oak wood at 195 degrees for about 8 hours (depending on the size of the brisket). Check with a meat thermometer placed in the thickest part of the brisket and cook until the thermometer reads 190 degrees. Remove from the smoker and wrap tightly in aluminum foil to rest for an hour. Slice and enjoy.

You can find TEXAZ Grill at:
6003 N 16th St
Phoenix, AZ
85016
www.texazgrill.com