SPICY GRILLED BRISKET
4 to 6 cupsmesquite wood chips
1 4- to 5-1bfresh beef bdsket
1 tablespoon cooking oil
2 tbap papdka
1 tablespooncoarse salt orcoarse kosher salt
1 tablespoonblack pepper
1 tsp cayenne pepper
1 tsp dded thyme, crushed
3 cups bottledbarbeque sauce
At least "[ hour before grilling, soak wood chips in enough
water to cover, Trim fat fi'om brisket. Brush brisket with eli,
For rob. in a small bowl stir together paprika, salt, b_ack
pepper, cayenne pepper, and thyme, Sprinkie rub evenly
over a]t sides of meat; rub in with your fingers, Drain wood
chips, Arrange medium-low coals around a drip pan. Test
for low heat above pan. Sprinkle some of the drained chips
over the ccais. Place bdsket on grill rack over ddp pan.
Cover and grill for 3 to 3 ¾ hours or until meat is tender.
Add more wood chips every 30 minutes, Meanwhite. warm
bottled barbeque sauce in a saucepan over low heat, Let
meat stand for 10 minutes. To serve, slice meat thinly
across the grain. Serve with barbeque sauce.
CARIBBEAN SALMON PACKETS
2 cups uncooked instant rice
1 can (14 oz) chicken broth
1 smalI red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tbsp)
4 salmon fillets (6 oz each), skin removed
1 tsp salt
½ cup chutney
1 cup pineapple
Cut four 1/x 12 inch pieces of heavy-du[y foil. Spray each
piece with cooking spray. In large bow[, mix dee and broth;
let stand about 7 minutes or until broth is almost absorbed.
Stir in bell pepper and onions. Place % cup rice mixture on
center of each sprayed felt piece. Top r_ce with salmon.
Sprinkle each salmon filter with ¼ tap salt; top with 2
tabIespoon chutney and ¼ cup pineapple chunks. FoId foil
over salmon and rice mixture so edges meet, Seal edges,
making t_ght ½ inch fold; fold again. Allow space on sides
for circulation and expansion, Cover and grill packets over
medium heat 12 to 18 minutes, rotating packets ½ turn after
about 6 minutes, until salmon flakes easily with fork. Place
packets on plates. Cat large X across top of each packet;
fold back foil,
PzOR['(CHOPS WITH MAPLE APPLE GLAZE
SPICE-CRUSTED NEW YORK STRIP
¼ cup real maple syrup (you can substitute maple flavored
syrup)
¼ cup apple butter
½tsp ground mustard
4 pork bone-in loin chops, ½ to ¾ inch thick, trimmed of fat
½ tap garlic pepper blend
¼tsp salt
2 tsps dry mustard
1 tsp ground sage
1 tap garlic powder
1 tsp kosher (coarse) salt
1 tap freshly ground black pepper
½ tap cayenne pepper
2 (6 oz) beef New York Strip Steaks (! inch thick)
In 1 quart saucepan, mix maple syrup, apple butter and In small bow, stir together all ingredients except steaks.
mustard. Cook over low heat about 1 minute, stirring Rub over both sides of steaks; let stand at room
occasionally, until well blended. Spdnkle pork chops with temperature 15 minutes. Heat gdll, Place steaks on grill
--gadic-p eppe_- and=salt _-_lace_pork-on_grilL-Srush-with ........... A-to.-6Jnches-from-medium_coatsFcover-.gdlI÷-GriU-8-to=lO-
maple mixture. Cover and gdll ever medium heat "[0-12 minutes for medium rare or until of desired doneness,
minutes, turning and brushing with maple mixture 2 or 3 turning once.
times, until no longer pink when cut near bone. Discard
any remaining maple mixture.
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