A Different Take on BBQ: Sriracha Brisket
Feb. 18, 2010 5:20 am
Updated: Feb. 18, 2010 1:07 pm
are few things I love more than a good slow-smoked beef brisket. For a
"major" birthday a few years ago, Nancy told me she just wanted to hold
a big party and invite all our friends to come. Her wish is my command
(I am a well-trained husband :-)) and we had a party. We put together a
huge spread, including 32 pounds of brisket that I rubbed with spices
and smoked on our grills. I served it with spicy Texas and sweet Kansas
City sauces. We had burgers, brats, and other assorted grill food, but
the brisket was the bell of the ball. Four 8-pound briskets smoked for
hours over apple-wood fires. The flavor was incredible.
in Central Illinois is not a particularly good time for firing up a
grill, but it doesn't mean you can't have a spicy brisket. I made this
version, based on a Weight Watchers recipe, for a healthy cooking
demonstration I did at a Weight Watchers open house last weekend. The
major change I made was using Sriracha Sauce instead of a traditional
chili sauce. It gave this brisket a nice sharp kick for only 328
calories, 11 grams of fat and 2 of fiber.
served it with sliced potatoes that I coated with Pecorino and
broccoli, but it is tender enough to break up and make wonderful
sandwichs, maybe topped with a nice vinegar slaw.
Get the recipe at Fight the Fat Foodie.
Deal of the day: This KitchenAid Artisan Mixer is marked down $100 at Amazon! We love ours and use the food grinder and other attachments almost as much as the mixer itself.