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When it comes time to gather for the impending onslaught of holiday meals, many of us are often scrambling to choose the perfect wine to bring to the gathering (or serve if you're hosting).
Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early — the first week of September, a time when summer's bounty is still fresh for much of the country.
Chompie’s location in Chandler will offer a special six-course menu to celebrate Rosh Hashanah on Sept. 4.
Prescott; Tucson; Williams
PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
Wednesday, May 1 is Customer Appreciation Day at Joe’s Real BBQ in Gilbert. Anyone who shows up between 11 a.m. and 3 p.m. and then from 4 p.m. through the rest of the evening — until they run out of food — will get a free BBQ sandwich made from pecan-smoked meats like chicken breast, pulled pork and beef brisket and pit ham; a free side, like sweet cut corn, potato salad, mac and cheese or BBQ pit beans; and a free drink.
Food trucks have been popular for some time now in the Valley, but on April 13 a new class of diner will get to partake of the trend.
When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
This weekend downtown Chandler will be piled high with more than 20,000 pounds of BBQ at the Great American Barbeque and Beer Festival. The roster of restaurants dishing up ribs, brisket, pulled pork and chicken includes old favorites Famous Dave’s, Honey Bear’s BBQ, Joe’s Real BBQ and Tom’s BBQ, along with some newcomers including Porkopolis.
As if a festival celebrating beer and barbeque couldn’t get any better, it just did: Rock bands Smash Mouth and Hoobastank will headline The Great American Barbeque & Beer Festival on March 23.
Last year “Money Magazine” rated Chandler as one of the 50 best places to live in America — in part because of its annual mouth-watering barbecue and beer festival in AJ Chandler Park.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
With Hanukkah stretching over eight nights, there’s plenty to celebrate. And often plenty of leftovers.
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact that the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
Here, we've taken shredded, cooked brisket and combined it with store-bought shredded potatoes, onions and egg whites (omitting the yolks yields crispier results) to create this latke-like Hanukkah hash. Using roasted chicken or lamb in place of the brisket works nicely, as well.
These sweet-and-tangy barbecue brisket sliders cook in about 1 1/2 hours in a pressure cooker instead of all day.
The nice thing about cooking a monster brisket for Hanukkah - aside, of course, from the fact that the meat can be mouth meltingly delicious - is that it is a dish you can mostly ignore as it cooks.
With Hanukkah stretching over eight nights, there's plenty to celebrate. And often plenty of leftovers.
In this image taken on Nov. 12, 2012, sweet-and-tangy barbecue brisket sliders are shown served on a bun in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on November 5, 2012, Hanukkah hash patties (leftover brisket latkes) are shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
Laura Frankel thinks about Rosh Hashanah in simple terms.
I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival.
During Passover each year much of the culinary focus is on the seder, the celebratory meal that commemorates the Jewish liberation and exodus from ancient Egypt.