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Recipes from Chef Steve

SWEET & SPICY BBQ BRISKET FROM CHEF STEVE

TOTAL: ABOUT 2.5 HRS
MAKES: 6 TO 8 SERVINGS

INGREDIENTS
1 (5- TO 6-POUND) BEEF BRISKET FLAT, SOME FAT LEFT ON
1/2 CUP CHEF STEVE’S DRY RUBS (EITHER SPICY OR SWEET)

INSTRUCTION
Season the brisket with VINNY’s Dry Rub by Chef Steve as heavily as you can by pressing it into the
surface of the meat. Prepare your cooker for indirect cooking at 450°F, Arrange the brisket fat side down and
cook for 1 hour.. Lower temp. to 350°F for additional hour. Wrap the brisket tightly in a double layer of
heavy-duty aluminum foil and return to the grill wrapped in foil, for 15 –30 minutes.
Sauce each side lightly with VINNY’s Barbecue Sauce by Chef Steve or your favorite commercial sauce and serve.

BBQ SAUCE INGREDIENTS
1/4 CUP OF OLIVE OIL
1 TABLESPOON GOOD UNSALTED BUTTER
3 YELLOWONIONS THINLY SLICED
3 TABLESPOONS OF CHEF STEVE’S DRY RUB (EITHER SWEET OR SPICY)
1/4 CUP OF DARK BROWN SUGAR
1/4 CUP OF DARK MOLASSES
16 oz. Ketchup mixed with 4 ounces of water

CHEF STEVE'S DRY RUB FOR BBQ INGREDIENTS (BLEND OR PURCHSE AT VINNY’S)
1 TABLESPOON UNSALTED BUTTER
3 YELLOW ONIONS THINLY S
1/2 CUP SALT
1/2 CUP FIRMLY PACKED BROWN SUGAR
1 TABLESPOON GRANULATED GARLIC
1 TABLESPOON GRANULATED ONION
2 TABLESPOONS PAPRIKA
2 TABLESPOONS CHILI POWDER
2 TABLESPOONS FRESHLY GROUND PEPPER
2 TEASPOONS CAYENNE PEPPER
1 TABLESPOON DRIED THYME
1 TABLESPOON GROUND CUMIN

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