BBQ BURNT ENDS
Provided by Trisha Yearwood
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
- Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
- For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
- Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
- Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
SLOW BURN
Provided by Food Network
Time 20m
Yield 1 cocktail
Number Of Ingredients 10
Steps:
- Combine the tequila, lemongrass-kumquat syrup, Floc de Gascone liqueur, lychee puree and habanero bitters in a cocktail shaker, then add ice and shake. Strain into the glass and garnish with the fresh kumquat.
- Combine the sugar, lemongrass and kumquats in a small saucepan over medium heat with 1 cup of water. Bring to a boil, then remove from the heat and let cool. Pour everything into a blender and blend on high for about a minute, then pass through a fine sieve and bottle.
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