Sweet Heat

EASY SAUSAGE PARTY DIP

1 cup Jimmy Dean Original Turkey Sausage Crumbles

1 8 ounces package cream cheese, softened

1 cup (4 ounces) shredded Mexican cheese blend

1/2 cup of salsa

1 bag of Tortilla chips or crackers

Combine all ingredients in medium saucepan. Cook and stir over MEDIUM heat until cheese is melted and dip is smooth and creamy. Also may be held in small crock pot on LOW setting for 2 hours.

KALE CHIPS 

1 bunch curly kale

1-2 tablespoons white vinegar

1 tablespoon olive oil

1 teaspoon sea salt

Wash and dry kale very thoroughly (the drier the kale, the crunchier the chip.) Tear the kale into bite-sized pieces.

In a mixing bowl, toss the kale with the vinegar until fully coated. Lay the kale out to dry on a baking sheet covered with aluminum foil. Once the vinegar has dried, spray olive oil across the kale and sprinkle with sea salt.

Bake at 350 degrees for 5-10 minutes. Check the kale every few minutes. Remove any pieces that are turning color more quickly than the rest.

FENNEL & APPLE SALAD 

2 green apples

2 celery stalks

1 fennel bulb

2 tablespoons Parmesan

1 tablespoon chopped dill

1 tablespoon chopped thyme

Juice of 1 lemon

1 drizzle of olive oil

Sea salt and black pepper to taste

Thinly slice the apple, celery and fennel. Toss with the parmesan and herbs. Drizzle with lemon juice and olive oil. Add a pinch of sea salt and black pepper.

BUFFALO CHICKEN DIP 

1 rotisserie chicken, shredded, sometimes two chickens if they are small

4 heaping tablespoons of plain yogurt

1 cup of chopped celery

½ cup chopped green onion

2 tablespoons of ranch seasoning

½ cup of red hot buffalo sauce

½ cup shredded cheddar cheese

Chop celery, chop green onions, and shred chicken.

Combine all ingredients and press into a baking dish.

Bake approximately 15-20 minutes in a 375 degree oven.

Serve this with chip, celery, carrots and radishes.

BEEF BRISKET & 'THE SPLASH' 

10 pound brisket, point cut

(A good brisket has about 1 to 2 inches of fat evenly distributed over the top.)

4 tablespoons paprika

4 tablespoons chili powder

2 tablespoons kosher salt

2 tablespoons of cayenne

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons ground black pepper

2 tablespoons brown sugar

1 tablespoon dry mustard

'The Splash'

3 cups distilled white vinegar

¾ cup ketchup

¾ cup good quality BBQ sauce

1/2 cup Worcestershire sauce

4 tablespoons olive oil

2 tablespoons Dijon mustard

1-2 teaspoons of hot sauce

1 tablespoon paprika

1 tablespoon ground black pepper

1 tablespoon kosher salt

Pour all ingredients in a large glass measuring cup. Mix well. Use a funnel to pour into an empty clean Jack Daniel’s bottle. When pouring on to the brisket, cover half of the opening with your thumb and shake directly on to the brisket.

Take the brisket out of the refrigerator one hour before you want to put it on the smoker. In a medium bowl, combine all spices and mix together. Rub the brisket with the spice rub all over.

While the meat is resting, add charcoal to the firebox of the smoker to provide indirect heat. Light the charcoal and let burn. When the charcoals begin to ash over, add your mesquite wood. If using wood chips, make sure to soak your chips in water for an hour.

Place the brisket fat side up on the smoker. The fat will render while cooking - it basically melts and releases oils into the brisket to help keep it moist while cooking.

Maintain a 200 to 225 degree cooking temperature inside the smoker, adding coals and wood every 2 hours or as necessary. Use the Splash on the brisket every time you add new coals. Try not to lift the lid of the smoker at any other time. Rule of thumb for cooking time is 1 and ½ hours per pound. However there are many variables, how many time you open the lid or if your temperature falls below 225 degrees. The best way to judge if your brisket is ready is my checking the internal temperature of the brisket with a meat thermometer.

Once the brisket reaches 170 degrees, take off of smoker and place in an aluminum roasting pan. Add the rest of the splash and tightly wrap in aluminum foil. Place back in the smoker at 225 degrees for the last two hours or until the internal temperature reaches 190 degrees F. Remove from the smoker. Let rest for 20 minutes, then unwrap and slice against the grain.