One of the classic staples of barbecue is the beef brisket. It takes a long time on the smoker or barbecue, but the end result is worth the wait. Championship pitmaster Paul Kirk along with “Food and Wine” provide a recipe for beef brisket that is sure to be a success even if you are a brisket rookie. Kirk’s recipe includes the point section of the brisket so you can enjoy the burnt ends (a barbecue delicacy) as an appetizer. Also provided, a great wine pairing that will round out the menu quite nicely.
The Perfect MarinadeCulinary expert Alton Brown has one of the absolute best that will turn your homemade fajitas into an all-time family favorite.
Once you try it you will never go back to store-bought marinade again.