The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert's Underground Kitchen in Jacksonville, Florida, shares his tailgate recipe for pulled beef brisket sandwich. To make sure this sandwich savors with Southern flavor, he tops it with pimento cheese and green tomato jalapeño jam. “After a long week of work,” says Gilbert, “there is nothing more that I love to do than sit on my couch and watch football. It takes me back to my days as a child hanging out with my dad getting ready to watch the game on TV. Growing up, my dad would always have a slab of ribs tucked away for me to enjoy on a few slices of white bread.” This sandwich is inspired by using leftover smoked brisket paired with pimento cheese and green tomato jalapeño jam on griddled toast with butter. Smoky, tangy cheesy goodness on crispy buttery bread. You can either make your own brisket, according to the recipe below, or use leftovers or takeout from your favorite local barbecue joint.
Full Moon BBQ's recipe carefully combines herbs and spices to create the finest dry rub for a black angus brisket. Smoking brisket is a treasured tradition in the south that has to be performed by a real pit master, which is why we want to share our secret.
What makes a classic brisket is a rich braising liquid made from salty broths, soup mixes, ketchup, and canned tomato sauce. But it is easy to make this fork-tender dish without the high-sodium ingredients. Simply mix strong spices, apricot jam, no-salt-added tomato purée, and a kick of horseradish together for a powerhouse marinade that infuses the meat with the traditional flavors and keeps it moist throughout the hours of roasting.
You don’t have to be Irish to appreciate a great corned beef. And to make the ultimate corned beef, using Samuel Adams Boston Lager or Irish Red as a base for this classic brine will only make everything better.
Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash.
Click here to see How to Make the Ultimate Corned Beef and Cabbage
I really enjoyed making this brisket. Not sure I've ever had brisket before, but it's really tasty! I will say that this is on the spicy side, but a lot of that had to do with the barbecue sauce I used. If you don't want it quite as spicy, eliminate some of the spicy spices below and use a sweeter BBQ sauce.
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Let me start this post off by saying the pressure cooker is the greatest kitchen invention ever – EVER. I took this brisket down to 45 minutes and it’s fall apart tender, melt in your mouth juicy, and the most addictive, amazing brisket I have ever had. I wish you had smell-o-vision right now because my house smells so wonderful, I just feel bad for my dogs wondering what the heck is so heavenly that’s happening on my countertop. And all you folks out there who were looking for that perfect dish to impress someone special – you found it!
"A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey."
— Bettye Miller, Oklahoma City
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Ingredients: Ingredients: 1/2 cup coarse kosher or sea salt 1/3 cup black pepper 1/4 cup granulated garlic 1/4 cup ground mild chilies such as ancho or chimayo 2 tbsp celery seed 2 tsp cumin 1/2 cup beef broth Optional: Wood Chips •Most butcher ...