A beer chest that brings the southern charm
You do not have to travel to Texas to eat one of their staple dishes! And our version is much healthier for you.
Do not joke with Texas, they say, and we try not to. But it's hard not to fall in love with some of their culinary treasures more inspired like Fajitas,Nachosand smokedbrisket. They all share one thing in common, however: a need for nutritional improvement. We deliver this here with a leaner cup ofbeef, a light sauce and a modest portion size.
Nutrition:470 calories, 24 g of grease (8 g saturated), 670 mg of sodium
Serve 8
You will need
3-4 lb lean handle (while a skinny handle is essential to keep calories down, you will observe at least a fine milky white grease layer on top, which helps naturally lighten the meat and keep it wet while he cooking.)
2 tablespoonschili powder
1 TSP Smoked Paprika (adds a deep smoke note to the crust of meat without having to rest the pieces of wood.)
Black salt and pepper
1 dark beer box or bottle
1/4 cupapple cider vinegar
1/2 cup of ketchup
2 c.
How to do it
- Preheat the oven to 325 ° F.
- Rub the chest everywhere with chili powder, paprika and lots of salt and pepper.
- Place your chest in a cooking dish, pour half the beer and tightly cover the sheet.
- Cook for 2 hours until the chest is very tender.
- At this point, you can eat the chest and be really satisfied with the results.
- But to add that the authentic tank flavor and smoke, you will need to heat a gas or charcoal grill (if you use charcoal, add a handle of Hickory chips or hardened oak for a large smoked flavor).
- Combine half of the remaining beer with vinegar, ketchup and honey and brush on the chest.
- Place the coolest part of the grill and cook until lightly carbonize, brushing more from the mix of beer along the way.
- After the meat rests for 10 minutes, sculpt and serve with a little more sauce or on a hot roller for a medium chest sandwich.
Eat
Tasty shortcut
Classic barbecue tableware likepork And the drop of the chest prefer the best when smoked on long and slow pieces of wood, but do you have 8 hours to save to prepare your dinner? The most effective way to tender a large size of large meat is in the oven. Place the meat in a cooking or roasting dish, fill with a liquid inch (water, beer, wine, etc.), and cover the leaf tightly. Bake at 250 until the meat is tenderness. Finish on the grill to add a large smoke flavor.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
