Fox Bros Bar B Q Smoked Pork Jalapeno Poppers Recipes

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FOX BROS. BAR-B-Q BRISKET CHILI



Fox Bros. Bar-B-Q Brisket Chili image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 16 to 20 servings

Number Of Ingredients 23

2 cups finely diced onions
3/4 cup seeded and chopped jalapenos
2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon olive oil or canola oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
32 ounces homemade or store-bought beef stock
1 28-ounce can crushed tomatoes
5 tablespoons chili powder
2 tablespoons adobo sauce from canned chipotles in adobo
1 1/2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
1 1/2 teaspoons chipotle powder
1 1/2 teaspoons granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons granulated sugar
1/4 teaspoon cumin
1 pound chopped cooked brisket
2 tablespoon maseca (corn flour)
16 to 20 2-ounce bags corn chips, such as Fritos
Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream

Steps:

  • In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  • Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
  • Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!

SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Steps:

  • Special Equipment: parchment paper
  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

FOX BROS. BAR-B-Q BRISKET CHILI



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 "THE CARL RUIZ"



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.

PORK-BELLIED POPPERS



Pork-Bellied Poppers image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 1 dozen

Number Of Ingredients 12

12 jalapeno peppers (about 3 inches each)
2 cups milk
1 cup grated sharp cheddar cheese
2 tablespoons cream cheese, softened
1/4 cup prepared pulled pork
11/2 teaspoons chili powder
1 cup all-purpose flour
4 large eggs
Kosher salt
2 cups breadcrumbs
Vegetable oil, for frying
Barbecue sauce, for dipping

Steps:

  • Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
  • Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
  • Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
  • Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.

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