If you haven't entered our second annual
Stubb's Big Ol' Recipe Contest yet, here are
20 tasty ideas to fire up your imagination,
including last year's winning recipe from
Drew Robinson of Santa Rosa, California.
Inspired by the popular dish at Meyers’ Elgin
Sausage.
1 tsp. each: seasoned salt and onion powder
3/4 tsp. pepper
Water-soaked wood chips in smoker box
or 2 cans Mesquite Bar-B-Que Grilling Smoke
3 lb. beef brisket
3/4 cup Stubb’s Bar-B-Q Sauce
8 small flour tortillas
12 eggs, scrambled
Refried beans, shredded Cheddar or Jack
cheese, Raley’s
Fresh Pico de Gallo
Directions
Prep time: 20 minutes,
Cook time: about 4 hours
Stir together seasonings in a small bowl and rub onto surface of brisket. Place wood chip box or can on hot grill. When chips are smoking, place brisket on grill away from heat source (to grill by indirect heat). Cook for 2 hours, replenishing wood chips as necessary to keep smoke going strong. Transfer meat to a foil pan and pour barbecue sauce over top. Seal tightly with foil and place on grill over low heat (or in a 250°F oven); cook for 2 hours more or until very tender. To prepare tacos, coarsely shred beef. Place in tortillas with eggs, beans, cheese and pico de gallo.
Makes 8 servings.
Nutritional Information:
620 calories, 74 g protein, 26 g total fat (8 g sat., 0 g trans), 21 g carbohydrate, 1 g fiber, 1 g sugar, 490 mg cholesterol, 920 mg sodium, 14 points
Shopping List:
1 tsp. each: seasoned salt and onion powder,3/4 tsp. pepper,Water-soaked wood chips in smoker box or 2 cans Mesquite Bar-B-Que Grilling Smoke,3 lb. beef brisket,3/4 cup Stubb's Bar-B-Q Sauce,8 small flour tortillas,12 eggs,Refried beans,shredded Cheddar or Jack cheese,Raley's Fresh Pico de Gallo
