Amp Up Your Tailgate Party with These Delectable Recipes!

Football season is fast-approaching – and throwing a tailgate party is a perfect way to hang out with friends and family before cheering on your favorite team. Tailgates and grilling go hand in hand – so if you’re looking to have the most delicious tailgate chow, be sure to add the following brisket recipes to your lineup!

For the Traditional Griller

There’s nothing better at a tailgate party than a well-cooked BBQ brisket. Follow this recipe to ensure your brisket is the best on the block for your next tailgate.

Ingredients

• 1 whole Meyer’s Beef Brisket
• 6 cups post oak wood chips
• 2 tbsp. ground coffee
• 2 tbsp. kosher salt
• 2 tbsp. brown sugar
• 4 tsp. of paprika
• 4 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. ground cumin
• 2 tsp. oregano
• 2 tsp. coarse ground black pepper

*Equipment needed: Aluminum foil pans, large strainer*

Directions

1. Soak wood chips in water for at least 1 hour. Drain and set aside.
2. Combine coffee and remaining spices into a bowl, mix. Rub your Meyer’s brisket with the mixture.
3. Prepare your grill for indirect grilling. Start by removing the grill rack and set it aside. Next, heat one side of the grill to high and leave the other side with heat off. Pierce the bottom of the aluminum pan several times with the tip of a knife, and then place pan on heated side of the grill; add 1 ½ cups soaked wood chips to the pan.
4. Place another aluminum pan on the unheated side of the grill & pour 2 cups of water in the pan. Let chips stand for about 15 minutes or until smoking, then reduce heat to medium-low. Maintain grill temperature at 225 degrees F. Replace grill rack on grill.
5. Place the brisket in a small roasting pan and place on the unheated side of the grill rack. Close the grill lid and cook for 6 hours or until internal temperature is 190 degrees F. Add 1 ½ cups wood chips every hour for 4 hours, then cover the pan with foil for the remaining 2 hours.
6. Remove brisket from grill and let stand, covered, for 30 minutes.
7. Unwrap the brisket, reserving juices. Trim and discard fat from the brisket. Then drain the brisket drippings into a bowl, reserving liquid. Be sure to skim any fat from top of the liquid. Serve cooked brisket with remaining liquid.

Amp Up a Morning Tailgate

Have some extra brisket on your hands? Take those leftovers and turn them into a delicious BBQ breakfast at a morning tailgate with this brisket breakfast taco recipe!

Ingredients

• 3-4 lbs. leftover brisket
• 10 eggs
• ½ cup milk
• flour or corn tortillas
• 2 cups shredded cheddar cheese
• 1 green pepper, diced
• 1 yellow pepper, diced
• ½ tbsp. oil
• salt & pepper to taste
• Optional: salsa or guacamole

*Equipment needed: Cast iron skillet*

Directions

1. Start the grill with the lid open until the fire is established, or about 4-5 minutes. Set the temperature to 375 degrees F and preheat with the lid closed for 10-15 minutes.
2. Place your leftover brisket in a double layer of foil & warm up in the grill.
3. Coat the inside of a cast iron skillet with oil and preheat it in the grill for 10 minutes. Sauté the diced peppers in the skillet, stirring every few minutes until done.
4. Whisk together eggs, milk, salt & pepper. Add the mixture to the skillet and scramble. Then add the cheese when the eggs are almost done.
5. Remove heated brisket and eggs from your grill. Combine both in tortillas of your choice and top with salsa or guacamole for an extra dose of flavor!

BBQ Brisket Sliders

You can never go wrong with BBQ sliders! These sliders do involve overnight prepping, but the end product is more than worth the wait! Be sure to add this delicious brisket sliders recipe to your next tailgate.

Ingredients

• 4 lbs. Meyer’s Beef Brisket
• 24 slider buns or small dinner rolls
• Meyer’s Texas BBQ Rub
• Meyer’s Original BBQ sauce
• Coleslaw

*Equipment needed: 13″ x 9″ foil pan*

Directions

1. Start by rubbing Meyer’s Texas BBQ Rub seasoning over the brisket. Then place the brisket, fat side up, in a 13″ x 9″ foil pan. Cover the pan with foil and refrigerate overnight.
2. Prepare your grill for indirect medium-low heat, or about 275-300 degrees F. Preheat your grill by turning all burners to high. Turn on burner on one side to medium-high, and then turn off burner(s) on other side. Place the covered brisket on unlit side of your grill, and close the grill.
3. Grill your brisket for 2 ½ to 3 hours or until the internal temperature of the thickest part is 180-185 degrees F. Remove brisket pan from the grill.
4. Place brisket directly on the unlit side of your grill. Continue cooking brisket for 30 minutes or until beef forms a crust & internal temperature is 190-200 degrees F.
5. Remove the brisket from the grill and let stand for 10 minutes. Slice brisket and serve on slider rolls. Finish with barbecue sauce and coleslaw.

 Peach Habanero Wing and BBQ Sauce

Take your tailgate wings or BBQ to a new, tasty level with this bold, sweet & spicy peach habanero sauce recipe!

Ingredients:

• 5 habanero peppers
• 1 15 oz. can of peaches, not drained
• ½ cup yellow mustard
• 1 cup white sugar
• ¼ cup apple cider vinegar
• 2 tbsp. salt
• 2 tbsp. paprika
• 1 tbsp. coarse black pepper
• 2 tsp. ground cumin
• ½ tsp. ginger
• 1 tsp. Caribbean jerk seasoning

*Equipment needed – blender*

Directions

1. Start by de-stemming the peppers and slicing into chunks
2. Add chopped peppers and remaining ingredients into a blender. Blend on ‘Pulse’ for about 30 seconds, or until preferred consistency.
3. Transfer mixture into a container and refrigerate until ready to serve.

Classic Red Salsa

You can never go wrong with chips & salsa at a tailgate! Whip up this classic salsa recipe for your friends while the main course is cooking!

Ingredients:

• 1 onion
• 4 15 oz. cans of diced tomatoes
• 4 oz. jalapeno slices
• 2 tsp. garlic
• 1 tsp. Jamaican jerk season
• 4 tsp. salt
• 2 tbsp. lime juice
• ½ tsp. cumin
• 2 tsp. dried cilantro

*Equipment needed – blender*

Directions

1. Add 2 cans of diced tomatoes and the rest of the ingredients into a blender. Blend for approximately 20-25 seconds, remove & set in a container.
2. Put remaining 2 cans of tomatoes into blender and blend for 5-6 seconds. Remove from blender and add to the rest of salsa mixture.
3. Add 2 tsp. dried cilantro & stir well. Store in cooler before serving.

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