Cattleack BBQ offers online preorder form

Cattleack BBQ, a top 10 finalist in 2017’s Texas Monthly top BBQ joints, now offers an online form for pre-ordering. You can pre-order a minimum of 10lbs of meat that you can then pick up at their restaurant on Thursday or Friday only. Previously, you could call or email Misty with your order and confirm your credit card over the phone. Now there’s an additional disclaimer of “first come, first serve”. Once upon a time, the minimum was 5lbs, but with their recent addition to the BBQ royalty elite in Texas, I’m sure Cattleack will be hard-pressed to keep up with all the requests for their great barbecue!

Recipe: Brisket Jalapeno Chili

I forgot to post my brisket chili recipe last week, since getting wrapped up in chasing down issues with my web hosting (AWS and GCP). I’m not even sure I remember the ingredients any more, but technically you can follow my original Slow Cooker Jalapeno Chili recipe and get about the same results. After all, after all the prep work, the slow cooker does all the cooking for you.

So I’m just going off memory but here are the ingredients:

  • 4lbs smoked flat of brisket
  • 10oz, Onions, raw
  • 56g, Garlic, raw
  • 5-6oz, Peppers, jalapeno, raw, some see

Ain’t Summer w/o BBQ

Summertime in Texas, specifically in DFW, means all things BBQ. As a follow up their their Top 50 BBQ guide, Texas Monthly‘s Daniel Vaughn lists the roundup of all the smoked meat goodness to found in Dallas, Ft Worth and surrounding counties. Finger lickin’ good!

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Freshman Brisket on the BGE

We gave smoking a brisket a try on the Big Green Egg this weekend. It was our first attempt at smoking Texas brisket in a BGE. The results were tasty, but not close to the ideal Texas texture and flavor we were hoping for. A few issues marred our attempts, but the man was staunch about doing it his way. He did spend a good 8-10 hours at it, but the end result was undercooked. We learned a great deal about how the Big Green Egg did a better job of maintaining temperatures over long cook times.

A salt rub the night beforehand is key to investing a brisket with flavor, and something I’ve learned to do during my smoke experiments with the Weber kettle. Previously, I did my dry brine and rubs in one step, then let the brisket rest overnight before hitting the grill.