Texas Toast Brisket Cheesy Egg Sandwich Recipes

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SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST



Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast image

Provided by Bobby Flay

Categories     main-dish

Time 15h50m

Yield 8 servings

Number Of Ingredients 27

3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper
One 8- to 10-pound brisket, untrimmed
2 cups apple juice (in a spray bottle)
Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
Texas Toast, recipe follows
Pickled Red Onions, recipe follows
2 teaspoons canola oil
4 cloves garlic, smashed and chopped to a paste
4 cloves garlic, smashed and chopped to a paste
2 sticks unsalted butter, softened
Kosher salt and freshly ground black pepper
2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices
2 tablespoons finely chopped flat-leaf parsley
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced

Steps:

  • Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
  • Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
  • Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
  • Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
  • When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
  • Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
  • Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

TEXAS TOAST



Texas Toast image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 12 to 15 servings

Number Of Ingredients 4

2 sticks unsalted butter, at room temperature
8 cloves garlic, pureed
Salt and freshly ground pepper
2 loaves good white bread, cut into 1-inch thick slices

Steps:

  • Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

TEXAS TOAST BRISKET CHEESY EGG SANDWICH



Texas Toast Brisket Cheesy Egg Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds thick-sliced BBQ beef brisket
1 cup beef stock or broth
4 to 6 tablespoons unsalted butter
Four 1-inch-thick slices white pain de mie or pullman bread
2 tablespoons unsalted butter
8 large eggs, lightly beaten
2 green onions, green and pale-green parts only, thinly sliced
6 ounces havarti cheese, grated
Kosher salt and freshly ground black pepper
1/2 cup prepared chow-chow

Steps:

  • For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
  • For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
  • For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
  • Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

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