Best Fox Bros Bar B Q Brisket Chili Recipes

Fox Bros. Bar-B-Q Brisket Chili image

Provided by Food Network

Time 10h10m

Yield 4 to 5 quarts

Number Of Ingredients 21

1 tablespoon olive oil or canola oil
1 tablespoon butter
2 cups fine diced onion
3/4 cup seeded and chopped jalapenos (leave seeds in for more heat)
2 tablespoon minced garlic
Kosher salt and ground black pepper
One 28-ounce can high quality crushed tomatoes
1 1/2 tablespoons tomato paste
32 ounces high quality beef stock
5 tablespoons high quality chili powder
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1/2 tablespoon chipotle powder
1/2 tablespoon granulated garlic powder
1/2 tablespoon granulated onion powder
1/2 tablespoon sugar
1/4 teaspoon ground cumin
1 pound chopped Smoked Brisket, recipe follows
2 tablespoon masa harina (corn flour) well mixed into 1 cup warm water
1 cup coarsely ground black pepper
1/2 cup kosher salt
One 5- to 8-pound brisket flat

Steps:

Add the olive oil, butter, onion, jalapenos, garlic, 1/2 tablespoon salt and 1 teaspoon pepper to a medium heavy-bottomed pot. Sweat over medium-low heat until tender, then stir in the crushed tomatoes, tomato paste, beef stock, chili powder, adobo sauce, chipotle powder, garlic and onion powders, sugar, cumin, 1 1/2 tablespoons salt and 1/2 tablespoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chopped Brisket. Mix in the masa harina slurry and let simmer, stirring often to let the meat settle to the bottom of the chili, for another 5 to 10 minutes.
Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke.
Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket.
Place brisket on smoker. Let smoke, adding wood chips as necessary to supply ample smoke, until brisket reaches 170 degrees F, 4 to 7 hours. Wrap in butcher paper and put back on smoker. Continue cooking until internal temperature reaches 200 degrees F. Let rest, still wrapped, for 2 hours.
Unwrap and slice against the grain.

Fox Bros. Bar-B-Q Smoked Bologna and Pimiento Cheese Sandwich aka

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 12 sandwiches

Number Of Ingredients 10

16 ounces grated sharp Cheddar
8 ounces grated Monterey Jack or pepper jack cheese
3 ounces diced pimientos
1 1/4 cups mayonnaise, preferably Duke's
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
One 2-pound chub bologna
Butter, for buttering the bread
24 slices Texas toast
Barbecue sauce, yellow mustard, thin pickle slices and corn chips, such as Fritos, for building sandwiches

Steps:

For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour.
Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside.
For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned.
Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches.