Tuesday, January 22, 2013

Winning Super Bowl Recipes: Brisket Stuffed Mushrooms, Chile Salsa, Brisket Jalapeno Poppers

Chips, dip, and buffalo wings. We are all familiar with the standard game day fare.

With the Super Bowl fast approaching, there is no better way to impress your friends than with a spread of delicious food inspired by the legendary Texas BBQ joint “The Salt Lick”. Here are some great recipes that fit the bill for any Super Bowl get together.

In addition to the recipes below, other Salt Lick game day dishes include: Venison Black Bean Chili, Salt Lick Potato Salad, and Brisket Jalapeno Poppers.

These recipes can also be found in The Salt Lick Cookbook: A Story of Land, Family, and Love, written by Salt Lick pit master Scott Roberts. Having appeared on a host of national programs ranging from The Chew to Top Chef Scott Roberts is also available for cooking segments and interviews.
Brisket-Stuffed Mushrooms
2 chopped briskets (half loin, half deckle)
1 cup cheddar cheese, grated
1 bunch green onions, chopped
1⁄2 cup panko bread crumbs
4 ounces Salt Lick Lauren’s Spicy Recipe Bar-B-Que Sauce
Salt and pepper to taste
30 large white mushrooms, stemmed
1 bunch flat leaf parsley for garnish, chopped
Preheat oven to 350 degrees. Combine first 6 ingredients in large bowl and stuff spoonful of mixture into each mushroom cap. Place 12 mushroom caps on baking sheet, and top each with small dollop of Lauren’s Spicy Recipe sauce. Bake 10 to 15 minutes, or until golden brown on top. Continue with remaining caps. Garnish with chopped parsley, and serve.
Lupe’s Chile Piquin Salsa
1 serrano
3 chile piquins
1⁄4 white onion, chopped
1⁄2 ripe tomato, chopped
Salt and pepper to taste
Salt Lick Beef Ribs
1 rack beef back ribs
1 bottle favorite dry rub
1 bottle favorite barbecue basting sauce (one without tomatoes in it)

Heat smoker to 225 degrees. Remove skin from back of bone side of ribs and dis- card. Rub each rack of ribs with dry rub for a moderately heavy coating. Place ribs meat-side down on rack of closed smoker midway from the main heat source. Cook 1⁄2 hour. Lightly baste each rack with Salt Lick BBQ Sauce, then turn over and baste meat side. Let temperature of smoker cool to 180 degrees. Baste every 11⁄2 hours for a total cook time of 61⁄2 hours. Check internal temperature of ribs in center of rack, making sure thermometer is not touching bone. If temperature is 160 degrees, ribs are ready for removal. If not, monitor temperature every 15 minutes, until ribs have reached 160 degrees. Remove to wire cooling rack on flat sheet pan. Baste ribs once more, and separate individual ribs with sharp knife. Serve immediately.

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