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Fireworks, flags, family, friends and brisket – there isn’t anything more American than smoked meat to celebrate the Fourth of July. Whether it’s a holiday feast for just the family or the whole neighborhood, a big barbecued brisket is the perfect way to bring everyone together for a day of celebrating the red, white and blue.
The Fourth of July is one of my favorite holidays. Every year we invite a bunch of family and friends to help celebrate. This year, I am planning to make Stubb’s Brisket Tacos with Roasted Corn Avocado Salsa. I have a feeling it is going to be the best cookout I've ever had! I cannot wait. These tacos are delicious! Below is the recipe.
Stubb’s Brisket Tacos with Roasted Corn Avocado Salsa
Prep Time: 20 minutes
Roasted Corn Avocado Salsa:
- 2 medium avocados, peeled, pitted and chopped
- 1 cup grilled corn kernels (from about 2 ears fresh corn)
- 1/4 cup chopped red bell pepper
- 2 tablespoons lime juice
- 1 tablespoon finely chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Ground Black Pepper
- 12 (6-inch) flour tortillas
- 2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices
For the Salsa, mix all ingredients except brisket and tortillas in medium bowl. Cover. Refrigerate until ready to use.
For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.
Makes 12 (1 taco) servings.
- Stubb’s grandson and BBQ Expert Rocky Stubblefield offers his family secrets to creating perfect brisket from start to finish, sure to make any griller an expert, from selecting to prepping to slow smoking it on the grill.
- Stubb’s Legendary Bar-B-Q was founded by C.B. “Stubb” Stubblefield in Austin, Texas, and his picture appears on every Stubb’s sauce, marinade and rub, available in 85 percent of grocery stores nationwide. Today, Stubb’s grandsons, Rocky and Reggie Stubblefield, serve as ambassadors for the brand, still headquartered in Austin.
- All Stubb’s products are free of high fructose corn syrup (the first or second ingredient in most barbecue sauces) and contain no artificial flavors or colors from artificial sources.
Rocky’s Brisket Tips:
Get a good crust: One of the most delicious parts of a brisket is the flavor crust. Make sure you rub the entire brisket generously with Stubb’s Beef or Bar-B-Q Spice Rub 15-20 minutes before the meat goes on the grill or in the smoker.
Fat side up: Whether in your smoker or on a charcoal grill, place the brisket fat-side up so that the fat drips down into the meat and it stays moist.
Slicing is important: Make sure you cut against or across the grain of the brisket for tender slices. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut a notch when prepping to help guide once it’s cooked.
Add the sauce : As we say in Texas – it’s not done ‘til you add the sauce! Serve on the side for dipping or drizzle it over the top.
Enter to win! One winner will receive a bottle of Stubb’s Original Sauce, one bottle of Stubb’s BBQ or Beef Rub and some swag. (ARV: $50)
How? It's easy! Just enter to win using the Giveaway Tools form below. Good luck!
For more information go to: http://www.stubbsbbq.com/
*Product received. All opinions are my own.
Can you believe Summer is almost here? The weather is warming up, and it is time to plan some amazing BBQs! It is definitely time to ditch the ketchup in exchange for these mouthwatering recipes below. I'd also like to share these tips straight from national BBQ expert himself, Rocky Stubblefield.
DIY sauce recipes: Kick the ketchup habit with some fun, easy and tasty DIY burger sauces that you can make with some items you might already have on hand.
- Mustard + Original BBQ Sauce : ¼ cup mustard to every 1 cup of BBQ
- Bang Bang Sauce : Mix together 1/2 cup of mayonnaise, 3/4 cup Stubb’s Original BBQ sauce, 1 heaping tablespoon of hot sauce and either a tablespoon of honey or some brown sugar depending on what I am cooking.
- Spicy Mayo: ½ cup of mayonnaise and 3 tablespoons of Stubb’s Spicy BBQ sauce
- Not Just Basic BBQ :
- For a sweeter BBQ sauce – add 2 tablespoons brown sugar and 2 tablespoon honey to 1 cup of Original BBQ
- To give your BBQ sauce a spicy kick – add habanero peppers to 1 cup of Original BBQ (add as many as you like depending on your level of spice)
Tips for Grilling your Meat:
- Start with a clean grill so your burgers don’t stick and fall apart. My tip is to use an onion to clean your grill. Cut the onion in half, and while the grill is heating up, rub the onion across it. The juices from the onion clean the grill and get it ready for use.
- Make a thumbprint in the middle of the patty before putting it on the grill. This will help the patty come our nice and flat (not puffy in the middle) and the meat will be cooked evenly throughout.
- Avoid burning or charring your meat by flipping it every couple of minutes. It’s a myth that you shouldn’t flip your meat! The hotter the grill, the more often you should turn it.
1.Toasted Pecan Burger:
- 1 pound ground chuck
- ¼ cup chopped red onion
- ¼ cup chopped pecans, toasted
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons Stubb’s Original BBQ Sauce
- 2 tablespoons Stubb’s BBQ Spice Rub
- Lettuce, mayonnaise, and toasted buns, for serving
Mix together the chuck, onion, pecans, bell pepper, Stubb’s Original Bar-B-Q Sauce, and Stubb’s Bar-B-Q Spice Rub. Shape into 3 large or 4 average-size patties. (The burgers may be mixed and shaped earlier in the day; refrigerate until ready to use.)
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Grill the burgers over direct medium heat, first on one side then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.
2.Stubb’s Fried Egg Burger with Spicy Mayo:
- ½ cup mayonnaise
- 3 tablespoons Stubb’s Spicy BBQ Sauce
- 2 lbs. lean ground beef
- 1/3 cup Stubb’s Texas Steakhouse Marinade
- 2 tablespoons vegetable oil
- 6 eggs
- 6 hamburger buns
- Blue Cheese (optional)
In a small bowl, mix the mayonnaise and Stubb’s Spicy BBQ sauce. Set aside.
Using your hands, mix the ground beef and marinade. Divide meat into six patties.
Prepare the grill for direct cooking. Cook the burgers for 6-7 minutes on each side for medium doneness.
Heat a large non-stick skillet on medium heat. Add 1 tablespoon of vegetable oil. Crack eggs into skillet and cook until the whites are set but the yolk is still runny, approximately 3 minutes. If you prefer your eggs over easy, flip and cook for an additional 15-20 seconds.
Assemble the burger in the following order: bottom bun, lettuce, tomato, cooked burger, blue cheese (optional), then egg. Spread the spicy mayonnaise on the top bun and place on top of the egg.
3.Stubb’s Stuffed Burger:
- 2 lbs. ground beef
- 3/4 cup Stubb’s Original BBQ Sauce
- 2 tablespoons Stubb’s Beef Marinade
- 2 tablespoons Stubb’s BBQ Spice Rub
- 7 oz. can of nacho sliced jalapenos
- 3/4 cup shredded cheese
In a large bowl, mix the ground beef, Beef Marinade, and Bar-B-Q Spice Rub together with your hands.
Use about 1/3 cup of meat and press it into a thin patty with your hands. Top the patty with one tablespoon sliced jalapenos and two tablespoons shredded cheese, leaving at least a ¼” rim around the edge. You can adjust toppings per your taste.
Press out another thin patty. Place the second patty on top of the first patty and use your fingers to seal the two patties together well. Repeat another five times to make a total of six burgers.
Grill burgers over medium-high heat for 4-5 minutes per side, flipping once during cooking. Baste with Stubb’s Original Bar-B-Q sauce during last 3 minutes of cooking.
Serve on a bun with your favorite toppings.
To learn more about Stubb's BBQ sauce go to: http://www.stubbsbbq.com
*Product received. All opinions are my own.