TEXAS-STYLE BRISKET
This is the quintessential Texas-style brisket. Even my husband's six-generation Texas family is impressed by it! Grilling with wood chips takes a little extra effort, but I promise you'll be glad you did. Each bite tastes like heaven on a plate. -Renee Morgan, Taylor, Texas
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 1243mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 56g protein.
TEXAS BEEF SKILLET
Convenient 1 pan meal. I found this recipe in an old cookbook along time ago. Kids love it! The original was not as spicy as I make it but I like the flavor better with the added ingredients. To make it even spicier, add some jalapeños instead of the green chili. I also add frozen corn once in awhile.
Provided by Karen From Colorado
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
- Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
- Bring to boil.
- Reduce heat.
- Simmer, covered for 20 minutes stirring occasionally.
- Top with cheese.
- Recover and heat for 3 minutes or until cheese melts.
- Sprinkle corn chips over the top before serving.
Nutrition Facts : Calories 319.1, Fat 12.2, SaturatedFat 4.6, Cholesterol 51.4, Sodium 264.8, Carbohydrate 30.6, Fiber 7.3, Sugar 4.2, Protein 22.4
TEXAS STYLE SKILLET
Make and share this Texas Style Skillet recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings; mix well.
- Bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.
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