SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
TEXAS-SIZED BEEF SANDWICHES
"One day I served these hearty open-faced sandwiches to my ceramic class for lunch. They were such a hit that the class wanted them every week," relates Utha Bonham of Blairsville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute the green pepper, onion, mushrooms and cumin in butter until vegetables are tender. , In a small bowl, combine the mayonnaise, mustard and horseradish; spread over toast. Top with the pepper mixture, beef, tomato and cheese. , Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 792mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
TEXAS TOAST
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 12 to 15 servings
Number Of Ingredients 4
Steps:
- Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.
TEXAS TOAST STEAK SANDWICHES
These hearty open-faced sandwiches from Taryn Kuebelbeck are layered with fresh spinach, cheese, tomato and beef. Serve with ice-cold lemonade for a knockout summer lunch!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink., Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 383 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 400mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
TEXAS TOAST STEAK SANDWICHES
This recipe was submitted to TOH by Taryn Kuebelbeck. These are hearty open-faced sandwiches. Easy-to-prepare cubed steaks are featured in the sandwiches along with spinach, cheese, and tomato. This makes a delicious and hearty lunch or light supper meal.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 30m
Yield 6 sandwiches
Number Of Ingredients 7
Steps:
- In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
- Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
- Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.
TEXAS TOAST
I love Texas Toast and this is a recipe to make it at home. Known for its hearty thickness, Texas Toast is often served with ribs and other grilled meats and barbecue sauce. You can spread softened butter on both sides of the bread instead of using the cooking spray. If you don't have seasoned salt on hand, you can use garlic salt instead. You can also add cheese. From Betty Crocker Summer Get-Togethers.
Provided by lazyme
Categories Breads
Time 6m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Spray grill rack with cooking spray.
- Heat coals or gas grill.
- Spray both sides of bread slices with cooking spray.
- Sprinkle with seasoned salt.
- Grill bread uncovered 4 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
Nutrition Facts : Calories 66.5, Fat 0.8, SaturatedFat 0.2, Sodium 170.2, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 1.9
TEXAS BEEF SOUP
A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!
Provided by Kim Richard
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
- Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
Nutrition Facts : Calories 306 calories, Carbohydrate 9.4 g, Cholesterol 65.7 mg, Fat 19 g, Fiber 3.6 g, Protein 23.4 g, SaturatedFat 6.3 g, Sodium 1124.2 mg, Sugar 2.5 g
OUR FAVORITE TEXAS BEEF CHILI
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
Provided by Rhoda Boone
Categories Chili Texas Beef Soup/Stew Stew Dinner Chile Pepper Hot Pepper Frankenrecipe
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
- If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
- Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
- Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
- In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
- Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.
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