Recipes
An ingenious way to make America’s most beloved spirit even more amiable. The infusion technique comes from chef Megan Neubeck of Terzo Piano at the Art Institute of Chicago. (The smoke flavor comes from the bacon fat.) Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish. They’ll warm up your party goers in hoodie (or parka) weather!
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Beer-Can Breakfast Burgers
This breakfast sandwich is da bomb, and will satisfy the hungriest of asphalt warriers. This variation on beer-can burgers is perfect for breakfast: use pork sausage instead of ground beef, fill with an egg and serve on English muffin or bagel.
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Project Fire Rib “Wings”
Because of the time it takes to cook ribs to juicy, tender perfection, we prefer to smoke-roast the ribs the day before, cut them into individual ribs (easy to eat, even with a beer in hand), and glaze them on game day.
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Hedgehog Hot Dogs
Who doesn’t love a great dog when they’re at the stadium? Hedgehogging dramatically increases the ratio of crisp smoky crust to center meat. Tip o’ the hat to Russ Faulk of Kalamazoo Outdoor Gourmet for this singular scoring technique and the idea of grilling the hot dog buns with mayonnaise and remoulade sauce. He calls his version a “Po’ Dog.” Amen.
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Carne Enchilada (pork taco)
Johnny Hernandez may be the busiest man in San Antonio. Chef, restaurateur, arts patron, and philanthropist, he presides over an empire that includes 11 restaurants, a stone-ground tortilla factory, and yes, a fleet of La Gloria Margarita trucks. His mission is simple–promote the authentic Mexican cuisine of his Nuevo Leon and Michuacan forebears. Like most Mexican-Americans, Johnny grew up eating carne asados at family Sunday cookouts. Pork marinated in adobo (dried chili paste), grilled quickly over a hot fire, and served in tacos—these tacos are perfect for impressive tailgating. (Marinate the pork the night before.)
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Brisket Chocolate Chip Cookies
Have some brisket in your freezer from your last cook? We did a double take at the sight of brisket chocolate chip cookies. But they’re really no stranger than the ubiquitous bacon brownies—and in both cases, the smoky saltiness of the meat has an uncanny way of both accentuating and moderating the sweetness of the cookie. It’s almost impossible these days to find a dessert not finished with salt in some way. So why not add it in the form of brisket? At first glance, the brown clump atop each cookie looks like a piece of dark chocolate. It’s actually brisket glazed with butter and brown sugar. Pass another, please.
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