South Texas Barbecued Shrimp Food

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

TEXAS BARBECUE SHRIMP WITH BLEU CHEESE SLAW

Steps:

• ---To prepare the Texas Barbecue Sauce---.
• Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
• Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
• Remove from the heat.
• In another saucepan, bring the cream to a boil.
• Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
• Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
• Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
• Set aside.
• The sauce may be made ahead, covered and refrigerated, and then re-warmed over medium heat when ready to use.
• ---To prepare the mayonnaise---.
• In a food processor combine the egg, lemon juice, mustard, and vinegar.
• Turn on the machine and combine for 30 seconds.
• With the machine running, slowly add the oil in a thin stream.
• When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds.
• Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
• ---To prepare the slaw---.
• Toss the cabbage with enough mayonnaise to coat.
• Add the green onion and bleu cheese.
• Season to taste with salt and pepper.
• Toss again.
• ---To prepare the shrimp---.
• Season the shrimp with salt and pepper.
• Heat the oil in 2 large sauté pans or skillets until almost smoking.
• Add the shrimp, being careful not to crowd the pan.
• Cook until golden brown on the outside and opaque throughout, about 1 minute per side.
• Remove and drain on paper towels.
• ---To serve---.
• Pile slaw in the center of each plate and lean 5 shrimp against the slaw.
• Place another shrimp on top.
• Baste each shrimp with the sauce and drizzle more sauce around the plates.
• Sprinkle each plate with bleu cheese and onions.
• Dust the rims of the plates with black pepper.