I had the pleasure of doing another live segment with Sylvia Perez at Fox32 Chicago.  The focus of the segment was celebrating the Memorial Day Weekend with a big Texas BBQ.

– Brisket
– Ribs
– Smoked Sausages
– Texas Roses
– Jalapeño Cornbread
– Potato Salad
– Apple Jicama Coleslaw

Because I know folks might be looking for the recipes, I’ve put recipes and links to YouTube segments that feature some of the others.  I hope you enjoy them! You can watch the segment at the link below.

Brisket Journal

Every brisket is different, so I don’t provide a formal recipe.  But, here are the steps that I followed for a 10.8lb brisket for the segment.

I trimmed some of the fat from the brisket.  I like to leave a lot of the fat on the brisket because it helps keep the brisket moist during the early part of the cooking process.  I rinse the brisket and then pat it down dry with a paper towel.  Then I generously cover all sides with my beef grilling spice mix.  I then seal it in an air tight bag (oven roasting bags are good for this) and then refrigerate it overnight.

I have an electric smoker, so I can easily regulate the temperature.  So, the next day, I’ll take the brisket out of the refrigerator and let it rest for 30 minutes.  I set my smoker at 210˚F and add 5oz of mesquite wood chips.  I place the brisket in the smoker and just leave it alone until the internal temperature reaches 175˚F.   That’ll take anywhere from 5-8 hours.  Once it reaches 175˚F, I’ll pull it from the smoker and wrap it in aluminum foil (some folks prefer heavy butcher paper).  I’ll put it back on the smoker and let It go until it reaches 195˚F.  Then I remove it from the smoker, wrap it with another layer of aluminum foil.  I’ll then wrap that with a towel or two and put it in an ice chest for at least an hour and up to 4 hours before serving.  It stays perfectly warm for the duration.

The total cooking time with time was 11 hours and 20 minutes.  As I said, every brisket and every smoker is different.  You’ll have to do a little trial and error to get the right balance for you.

Warm Potato Salad

3 lbs Red Potatoes, skin on, halved and then quartered (or cut into 1 1/2″ pieces)
4 lg Eggs
1 med Red Onion, chopped
4 Celery Stalks, split and chopped
1 tbl Fresh Rosemary, chopped
1 cu Mayonnaise
2 tbl Dijon Mustard
2 tbl Whole Grain Mustard
2 tsp  Salt
2 tsp  Pepper
6 strips bacon, chopped
1/4 cu Flat Leaf Parsley, roughly chopped


Place potatoes in a large pot and add water to cover.  Place over hight heat and cook until potatoes are tender but not too soft (about 30 minutes from when you first put them on the heat).  Potatoes are ready when a knife can be easily be inserted into the middle of a large piece.

Place eggs in a medium sized pot.  Cover with water and place the pot over medium high heat.  As soon as the water starts to boil, remove from heat and cover.  Let the pot stand for 15 minutes and then drain.  Run cold water over the eggs to cool.  Once cooled, peel and roughly chop the eggs.

Meanwhile, combine onion, celery, rosemary, dijon, whole grain mustard, salt, pepper and half of the parsley in a large bowl.  Add yogurt and mix well.

Cook bacon over medium high  heat until just crispy.  Pour bacon and hot drippings over vegetable mixture and stir to combine.  Drain potatoes and add to mixture.   Add eggs and gently stir ingredients together.

Sprinkle remaining fresh parsley on top for garnish.  This recipe is great served warm, but also very tasty refrigerated and served at room later.

Jalapeño cheddar cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Apple Jicama Cole Slaw

4 cups each shredded Red and Green Cabbage, about 1/2 each of medium sized cabbages
1 cu shredded Carrot, about 2 large
4 cu jicama, peeled and sliced into matchsticks, about 1/2 medium sized jicama 
1 large Granny Smith Apple, sliced into matchsticks
2 tbl Lemon Juice
1/4 cu Red Wine Vinegar
1 cu mayonnaise 
1 tablespoon Granulated Sugar
1 tb Louisiana Hot sauce to taste
2 tsp Celery Seed
salt and freshly ground black pepper to taste 
1 bunch chopped fresh cilantro (optional)

Place cabbage, jicama, and apple in a large bowl and toss with lemon juice to combine.
Whisk mayonnaise, red wine vinegar, pineapple juice, sugar, hot sauce, celery seed, alt, and pepper in a bowl until mixture is smooth. Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
Mix in cilantro and toss again (optional).

Grilling Spices

Smoked Ribes

Microwave Peanut Brittle