El Fenixs Crepe Faustina Food

EL BAIT SHOP WINGS

Steps:

• In a large bowl, combine the brown sugar, dry rub and paprika. Add the wings and toss to coat.
• Heat the oil in a large pot or fryer until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a baking sheet with paper towels. Fry the wings in batches until cooked through, 8 to 10 minutes. Transfer with a slotted spoon to the prepared sheet to drain excess oil.
• Place on a serving tray and serve immediately.

EL JEFE

Steps:

• For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.)
• Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more.
• Let rest for at least 1 hour.
• Chop the brisket.
• For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted.
• For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent.
• For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns.