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3 Recipes for Your Father's Day Cookout

Smoked Brisket

This Father's Day, dad deserves to eat like a king. We've compiled a list of mouth-watering recipes that will ensure your Father's Day is grilled to perfection.

RECIPES
Smoked Brisket
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce
Espresso-Bourbon Steaks with Mashed Sweet Potatoes

Smoked Brisket

INGREDIENTS
1 (5-8 pound) center cut brisket
6 cups hickory wood chips
2 tablespoon ground coffee
2 tablespoon kosher salt
2 tablespoon brown sugar
4 teaspoon paprika
4 teaspoon chili powder
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon ground cumin
2 teaspoon oregano
2 teaspoon course ground black pepper

PREPARATION
Indirect Smoking

Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

Remove brisket from smoker and allow to rest. (Minimum 30 minutes)

Water Smoking
Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

Place water pan under brisket grate. One gallon of water will last 2-3 hours.

Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

Indirect Grilling
Soak wood chips in water at least one hour. Drain and set aside.

In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 and 1/2 cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190°F. Add 1 and 1/2 cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours.  Remove from grill.  Let stand, covered, 30 minutes.

Unwrap brisket, reserving juices; trim and discard fat. Using a large strainer, drain drippings into a bowl reserving liquid. Skim any fat from the top of the liquid. Serve with reserved liquid.

crumb crusted top sirloin roasted potatoes with bourbon sauce

Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce

INGREDIENTS
1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
1 tablespoon prepared spicy brown mustard
1 clove garlic, minced
1/4 teaspoon pepper
1/2 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh parsley
2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ready-to-serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Pepper

PREPARATION
Heat oven to 425°F. To prepare roasted garlic potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.

Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.

Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.

Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

espresso bourbon steaks with mashed sweet potatoes

Espresso-Bourbon Steaks with Mashed Sweet Potatoes

4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
2-1/8 to 4-1/8 teaspoons coarsely cracked black pepper, divided
9 ounces peeled and cubed sweet potatoes
2 tablespoons butter
Steamed green beans (optional)
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper

PREPARATION
Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1/8 teaspoon pepper. Keep warm.

Press 2 to 4 teaspoons coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Meanwhile, prepare Mashed Sweet Potatoes. Place sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, butter, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon black pepper. Beat until mashed and smooth.

Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.

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