Tailgate Food
- Thread starter Clones21
- Start date
Probably slow cook a marinaded pork roast for pork sandwiches and have not decided yet for the Chiefs game the next day but ribs are a possibility. Wish I could do charcoal instead of gas but the soot left over from the charcoal might be a little messy when we are already tight on packing space.
Brisket.
I got a 6.5 lb brsket with a nice 1/4 in layer of fat on one side. I washed it in cold water, patted it dry and rubbed it with this:
2 Tbspns garlic powder
1 Tbspn onion powder
2 Tbspn sugar
3 Tbspns freshly ground pepper
1 Tbspn coarse salt (sea salt, kosher salt, etc)
3 Tbspns chili powder
2 Tbspns cumin
I put it in a large tupperware container with a lid to let it "cure"
Sat AM I will start cooking it.
I'm setting the grill up for indirect cooking using about a dozen coals and wet hickory chips.
I will put the brisket in one of those cheap aluminum roasting pans you get at the store ($2). And cook with the grill's lid on. and get it started about 6-7:00 AM.
Every 50 min - hour: add coals, wet hickory and baste the brisket with the accumulating juices . Sometime after 6 hours of this, the brisket will be done. (When it is fork tender).
Let it rest for about 15 min and slice it across the grain with a sharp knife (electric works well - the wife gave me a Lorena Bobbitt signature model several years ago for my birthday).
You are now ready to enjoy the best brisket going.
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Sounds great Swammi! I just did a 11lb brisket for the Iowa vs ISU game. Did a similar dry rub and smoked mine for 12 hours and it turned out fantastic. I think the key was basting it ever hour with a mop recipe that I found online. It was 1 12oz can of beer, 1/3 of a cup of apple cider vinegar, 1 finely chopped small onion, 2 cloves of garlic & a tablespoon of Franks Red Hot. The beer really brings out the flavor of the meat and the acid in the vinegar pushes the wood/smoke flavor deeper into the meat, while keeping it extra moist in the process. It was by far the best brisket I have ever tasted!
That brisket sounds yummy but not enough time and too much work for me to try, especially on a road trip without my usual setup.
Try it at home sometime. You can cut down on the work by smoking it for 3 hours, then wrap it in foil and shove it in the oven to finish.
Keeping it simple on the road- bloody marys & beer (Boulevard and ISU Bud Light for the road game) and grilling some burgers and dogs.
We're thinking we'll probably stay and tailgate for a bit afterwards too, does anyone know if they rush people out of the lots right away or can we hang for awhile?
We're thinking we'll probably stay and tailgate for a bit afterwards too, does anyone know if they rush people out of the lots right away or can we hang for awhile?
