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This list comes long overdue. Here’s my best of bbq featuring smoked brisket that can be had in Dallas and surrounding neighborhoods:
Pecan Lodge: Intense, smoky, melt-in-your-mouth fatty beef brisket. This is the best of the best in Dallas, found in Deep Ellum. The parking may be inconvenient, the lines may stretch out the door, but I head over to the express counter where I’ll purchase 5lbs or more of all the smoked barbecue goodness. Wanna amp up the flavor? Try the brisket burnt ends!
Hutchins BBQ: Steer clear of the Frisco outpost and make the commute over to McKinney, where the original Hutchins perfected their marbled smoked brisket. Moist, flavorful brisket will make your tastebuds dance–the best in the ‘burbs!
I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite. Despite that it’s paleo/primal, the egg salad passed the taste test at home.
- 4 Extra Large Grade A Eggs, hard boiled
- 8 Jumbo Grade A Eggs, hard boiled
- 1 oz., Greek Yogurt
- 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
- 1 tbsp, Spices, garlic powder
- 2 tsp(s), Spices, chili powder
- 2 tsp, ground, Spices, pepper, black
- dash of sea salt
This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.
- 8 oz, Angus Ground Beef Chuck 80%/ 20%
- 8 oz., Ground Lamb
- 8 oz, Ground Pork – Fixed
- 9 oz(s), Onions, raw
- 56.00 g, Garlic, raw
- 4.50 oz(s), Peppers, jalapeno, raw
- 6oz can (10 tbsp ea.), Tomato Paste
- 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
- 6 fluid ounce, Water – Municipal
- 1 tbsp, Spices, chili powder
- 2 tbsp, Spices, cumin seed
- 2 tbsp, Spices, paprika
- 1 tbsp, Spices, cinnamon, ground
- 0.50 tbsp, Spices, pepper, black
- 1 tsp, Spices, pepper, red or cayenne
- 8 oz, Fresh Lean Ground Turkey With
I really needed to do something with a bag of frozen broccoli cuts (not the tasty florets kind) stashed away in my freezer. Here’s a protein-packed and Primal-friendly breakfast and snack that I made with those cuts, courtesy of SkinnyTaste by way of MyFitnessPal’s blog.
I originally projected 8 whole eggs for this recipe, but realized I didn’t have enough egg mix to fill all 12 cups to the brim. (This was before I realized that the mix would rise as it cooked.) I didn’t whip the mix enough to let air in so I anticipated that there would be very little rise.