Bite Size Burgers
YIELD: 20 - 24 bite-size burgers • PREP TIME: 20 Minutes
COOK TIME: 15 Minutes • COOKING METHOD: Grilling
Preparation
Roll out meat in a jelly roll sheet pan that is lined with wax paper
Season one-half of the meat with salt, pepper and touch of ground cumin and garlic powder
Fold the wax paper over so the meat seals in the seasonings
Chill for about 30 minutes
Remove from refrigerator and use a pizza cutter to cut meat into small squares
INGREDIENTS
• 1 - 2 lbs ground chuck 80; 20
• 20 Dinner Rolls or hard rolls
• 20 1 inch squares of sliced cheese
(your favorite)
• 1 medium sweet onion that is
peeled and sliced
• garlic powder
• freshly ground black pepper
• kosher salt
• ground cumin
Method
Place cooked burger patties with melted cheese onto bottom of bun,
dress with grilled onions cover with top half of bun and enjoy!
Serve with condiments – and get ready to prepare more, because they are GREAT!
Slow Cooked Brisket
INGREDIENTS
• 1 ( 5 to 7 pound) beef brisket,
trimmed with a layer of fat
(center flat portion)
• ½ cup prepared barbecue seasoning rub
• 2 Tbsp ground chili powder
• 1 cup FRANK’S® REDHOT®
Chile ’n Lime Hot Sauce
or FRANK’S® REDHOT®
Cayenne Pepper Sauce
• 1 ½ cups beer or non-alcoholic malt beverage
• 1 cup Barbecue Sauce
YIELD: 8 • PREP TIME: 15 plus 1 hour marin
COOK TIME: 7 Hours • COOKING METHOD: Barbequing and Roasting
DIREC TIONS Ask your butcher to prepare the brisket by removing some of the fat cap, not all. Mix chile powder, hot sauce and beer to make marinade. Place the meat in a shallow, nor-reactive pan and add favorite beef marinade. Cover and place in refrigerator for 4 - 8 hours. Remove from fridge about an hour prior to placing in cooker. Rinse and pat dry. Season with your favorite rub - that doesn't conflict with the flavors of the marinade.
Low & Slow Cooking
Prepare grill for indirect cooking over medium-low heat (250ºF).
If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple -
or a mixture you prefer - over coals or heat source.
Place meat in center of grill and pan beneath - remember you are using indirect heat.
Close the hood of the grill.
Cook meat, over LOW heat, approximately 225ºF - 250ºF degrees for 6 to 7 hours
until meat is very tender (190ºF internal temperature).
Baste with mop sauce once an hour.
To make Smoke House Barbecue Butter Glaze, combine barbecue sauce,
butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
Slice meat against the grain using a sharp knife and serve with sauce.
