Paul Robins talks to Roland Dickey. He is the founder of Dickey’s Barbecue Pit. He gives us some delicious recipes for your barbecue leftovers.
TEXAS ‘NUFF SAID’ BRISKET CHILI:
Cooking Time: 2 hours and 15 minutes
1 pounds smoked brisket
1 pound ground beef, coarse ground
1 (8-ounce) can tomato sauce
1cup beef stock
1 cup Shiner Bock beer
2 fresh jalapenos, whole
3 tablespoons granulated onion
2 chicken bouillon cubes
teaspoon cayenne pepper
3 teaspoons smoked paprika
2 teaspoons granulated garlic
1 tablespoon ground cumin
2 teaspoons masa
Black pepper, finely ground to taste
Kosher Salt to taste
Whole or Sliced jalapenos
Diced yellow onions
Cook the ground beef in a large pot over medium-low heat for 3 to five minutes. Add the smoked brisket, tomato sauce, beef stock, Shiner Bock and cup of water. Add the whole jalapenos, cover and simmer over low heat for 40 minutes. Add water as needed.
Stir in the chili powder, granulated onion and chicken bouillon cubes, stir, then cover and continue to simmer for 45 minutes more. Add water as needed. Stir in the cayenne, paprika, granulated garlic and cumin.
Add a little water to the masa to make a loose paste and stir in to the simmering chili. Cover and simmer another 40 minutes. Season to taste with pepper and salt, serve with cornbread or crackers. Pass bowls of shredded cheese, jalapenos, and diced yellow onions for garnish.
Smoked Brisket Queso
Serves 4 to 6
1(16-ounce) block Velveeta cheese, cut into �-inch cubes
5 ounces tomatoes, seeded, 1/4 �inch dice
6 ounces canned green chilies, drained
4 ounces Dickey’s chopped brisket
Milk, as needed
Cracked black pepper, to taste
1 large bag thick tortilla chips
1 teaspoon Dickey’s Grill Spice
Mix the cheese, tomatoes, green chilies, and chopped brisket, and place in a crock-pot on medium heat. Stir every 3 to 5 minutes until the cheese melts completely. If the consistency is too thick, add a little milk and stir until heated through. Serve with thick tortilla chips dusted with Dickey’s Grill Spice.