The Pokey Smokers

BBQ beef brisket.

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Adapted from Jim Weller’s Macktown Chili.

Ingredients

• 3.4 lbs beef chuck shoulder steak (2 supermarket packs)
• 14 oz beef stock
• 14 oz turkey stock
• 1 8-ounce can Hunts tomato sauce
• 1 teaspoon Tapatio mexican hot sauce (substitute Tabasco)
• salt
• spice mix, recipe follows

Chili Spice Mix

• 8 tablespoons (1/2 cup) New Mexico chile powder
• 2 tablespoons Chipotle chile powder (Sizzler - substituted 1 heaping teaspoon de Arbol)
• 3 tablespoons ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1/2 tablespoon arrowroot

Note: the first time we made this chili recipe, as Jori remembers it was much better when using fresh garlic and onion instead of powdered. 1/5/07 — chili starts simmering at 12 noon.

Directions

Heat 4 1/2 quart dutch oven over turkey fryer flame. Add 1 tablespoon oil and brown cubed meat in batches. Remove meat and deglaze with stock. Return meat to dutch oven.

Add stock, tomato sauce, and three quarters of the chili spice mix. Bring to boil, reduce to simmer.

Simmer for two hours. Stir in hot sauce and remaining chili spice mix. If the chili is too thick, add a bit of water or beer.

Simmer for another 30 minutes or until tender. Season with salt.

Cool chili and fill 32 oz turn-in container and allow to mellow overnight. Consume remaining chili with gusto.

At 1PM, reheat chili for 2PM turnin.

Ingredients

• 1 packer beef brisket, previously frozen
• 1/2 cup brisket rub, recipe follows

Brisket Rub

• 1/4 cup + 1 tablespoon chipotle powder
• 1/8 cup + 1 tablespoon salt
• 1/8 cup onion powder
• 1/8 cup garlic powder
• 1/8 cup dry mustard
• 1 tablespoon cayenne

Directions

Trim away major fat from brisket. Cut out fat between flat and point, separating into two pieces. Rub both. Return to cooler.

7:00PM: Remove brisket from cooler. Go to cook’s meeting.

7:30PM: Start 20 briquettes, and dump onto charcoal bowl jam-packed with Wicked Good Competition lump. Add two chunks oak. Close top damper 1/3.

8:00PM: T-17:30 0:00 elapsed Add brisket on top rack, flat in center with fat side down. Lay point completely over flat. Smoke at 215 degrees, measured at top rack.

10:30PM: T-15:30 2:30 elapsed Lift entire middle section off. Add pork picnic on bottom rack. Add apple smoke wood. Baste with apple juice.

6:00AM: T-7:30 10:00 elapsed Check on brisket while starting ribs. Baste.

9:00AM: T-4:30 13:00 elapsed Begin checking flat for doneness when temp hits 180. When fork tender, pull flat, wrap in foil with beef stock, add to heated cooler. Continue cooking point.

1:25PM: T-5 17:30 elapsed Fill turn-in box - Fan from one corner of box - brush with remaining beef stock

Adapted from Boy Meets Grill. Makes about 2 cups.

Bobby Flay uses this marinade for grilled rib-eye steak, which is quite tasty. But we use it more often to marinate flank steak or skirt steak for fajitas. Jori’s mother also used this marinade for lamb kebobs–to rave reviews–on the occasion of our engagement party.

Ingredients

• 6 cloves garlic, peeled
• 3 bay leaves
• 2 jalapeno peppers, or more to taste
• 1 tablespoon kosher salt
• 1/4 cup white wine vinegar
• 1 tablespoon ancho chile powder
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf parsley
• 1/4 cup fresh or 2 tablespoons dried oregano leaves (fresh is better, but not always readily available)
• 1/3 cup olive oil

Directions

Place all ingredients in a food processor and process until smooth.

Ingredients

• 1 cup red wine
• 4 tablespoons butter, sliced
• 2 sirloin strip steaks, 6 to 8 oz each, 3/4 to 1 inch thick
• 1 large potato, sliced into matchsticks
• 1 cup vegetable oil
• Kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons white peppercorns

Directions

Heat red wine in saucepan. Reduce to about 1/4 cup, then whisk in butter slices.

While wine is reducing, prepare steaks: trim, pat dry, season with salt.

Grind peppercorns using molcajete or mortar and pestle. Make a thin layer of peppercorn mixture on a plate; press steaks into mixture to form crust.

Heat cast iron skillet over hot fire. Add vegetable oil to about 1/4 inch deep.

When oil is hot, add potato matchsticks. Fry for three minutes, drain on paper towels, then return to pan for 1 minute. Drain again and season with salt. Pour off excess oil from pan, leaving film on bottom.

Add steaks to pan. Sear for 3 minutes on one side, then turn and sear for 2-3 minutes on the other side, until internal temperature is 120 degrees. Remove to platter, cover and let rest for 10 minutes.

Slice into the less attractive of the steaks to confirm doneness. Plate the other steak, arranging potato matchsticks as desired. Top steak with wine sauce and serve.