First off, I refuse to call the Texas - Oklahoma football game the Red River Rivalry. It’s always been the Red River Shootout and screw ‘em if their panties are twisted in a knot because they lack the intestinal fortitude and quiver at the mention of the word ’shootout.’ Now that we’ve gotten past that, here’s my homemade dry rub for the brisket I’m smoking Friday night before Saturday’s football game.
I’ll rub the brisket down with the mix Friday morning, wrap it in foil and plastic, then let it sit in the fridge all day, soaking up the flavors. Friday night, late, I’ll start up the grill and am planning on an all-night smoke of the meat. I’ll set my iPhone’s alarm to go off every hour so I’m able to keep a regular eye on the cooker’s temperature. The wood I’m using is Pecan. I do like Mesquite, but more for fajitas than brisket. Pecan’s mellow and it lets me enjoy my rub’s flavor more than that of the wood.
For drinks, I’m going with Bloody Marys. With an 11:00 kickoff, it just makes sense. I’m using a variation of the recipe featured in the Absinthe Brasserie & Bar’s “The Art of the Bar“.
- 2 ounces vodka
- 4 ounces V8 juice
- 1/4 ounce lemon juice
- 1/4 teaspoon spicy mustard
- 1/4 teaspoon horseradish (vary to taste)
- 3-4 dashes Worcestershire sauce (vary to taste)
- 3-4 dashes Louisiana Hot Sauce
- 1/2 ounce olive juice
- 1 pinch of grated black pepper
- combine all ingredients with ice in a shaker. shake gently to mix. pour into tall glass. garnish with a stalk of celery.
Anyone hungry or thirsty yet?
2 responses so far ↓
1 Absinthe Today » Blog Archive » Brisket, Bloody Marys and the Red River Shootout // Oct 10, 2008 at
[...] View post: Brisket, Bloody Marys and the Red River Shootout [...]
2 paul // Oct 17, 2008 at
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