Barbeque Brisket Sliders with Fresh Coleslaw and Roasted Garden Vegetable Slider

1 dozen sliced slider Bun or fresh dinner roll from local bakery (Provo Bakery, Shirley’s, Costco, Harmon’s)

BBQ Brisket

Serves 10

prep time 12-15 hours for brisket

Ingredients:

5 pounds beef brisket (fatty side tastes better) from local butcher

½ cup Brisket rub (see separate recipe)

½ cup Wood chips (mesquite, pecan, cedar, alder, hickory)

2 sheets Butcher paper or parchment paper

2 sheets Aluminum foil

½ cup Apple cider vinegar

½ cup Brown sugar

½ t Pepper flakes

½ T Kosher Salt

½ t Fresh ground black pepper

Directions:

Prepare your smoker for at least 4 hours of smoking. No hotter than 250 degrees. Mix together brisket rub.

Mix together vinegar, sugar, pepper flakes, salt and black pepper and set aside.

Leave at least ½ inch fat cap on brisket. Remove any big chunks of fat. Rub beef with brisket rub. Place in smoker at 220 degrees with full smoke for 4 hours. Replace wood chips and smoke for additional 4 hours. Place foil down on table with paper on top of foil. Remove brisket from smoker, put it on the paper. Pour half vinegar mixture over brisket, quickly close up the foil and create a good seal as to not lose the liquid. Put back in oven or smoker at 220 degrees for another 4-6 hours, or until meat is soft but not over cooked. Pour more vinegar mixture over brisket as needed through the cooking process. Let brisket rest for at least 30 minutes before carving. When ready to eat, Cut brisket against the grain to improve tenderness. Serve immediately

Coleslaw

Ingredients:

2 pounds green and red cabbage washed

1 each Carrot peeled

2 T Garden Scallion sliced

½ cup Coleslaw dressing

Kosher salt and black pepper seasoned to taste

Directions:

Shred Cabbage and carrot finely. Mix with scallions, dressing, salt and pepper. Let marinate for at least 2 hours or overnight

Roasted Vegetable Option for Vegetarian Slider

Use any blend of these garden vegetables. Slice and toss with a little olive oil. Roast in 400 degree oven or grill. When vegetables are soft, add salt and pepper. Serve with coleslaw if desired, or any of these: sliced avocado, fresh garden tomatoes, alfalfa sprouts, micro greens, honey vinegar drizzle, aioli spread…

Zucchini

Yellow squash

Carrots

Any color bell peppers

Red onion

Asparagus

Beets

Tomatoes

Butter nut squash

Acorn squash

Yams or sweet potatoes

Yukon potatoes or red potatoes

Brisket Rib

Ingredients:

1 T Chili Powder

1 T Ground Cumin

1 T Ground Coriander

1 T Black Pepper

½ T Granulated Onion

½ T Granulated Garlic

1 T Paprika

1 T Orange Zest

½ cup Brown sugar

3 T Kosher salt

Directions:

Mix together, set aside

Chef Adam Jones Executive Catering Chef BYU Catering 

Mexican Street Corn Salad

Yield: 8 servings

Ingredients

Corn – 4 ears, about 2 cups

Large Red pepper – 1 ea

Red onion – 1/2

Green onion – 1 bunch

Jalapeno – 1 each

Black beans – 1 16 oz can

Grape tomatoes – 1 cup

Cilantro – ½ bunch

Avocado - 1 ea

Butternut squash – 8 oz

Olive oil – 2T

Cotija cheese, crumbled – 2 oz

Lime juice – 1T

Paprika – 1t

Sour cream – ¾ cup

Mayonnaise – ¾ cup

Salt and pepper, to taste

Steps

1.     Dice butternut squash, toss with olive oil, salt and pepper and roast in 375 degree oven until golden and tender, cool to room temp. Put in large mixing bowl, set aside.

2.     Shuck and blanch corn. When cool enough to handle, cut kernals from cob, add to squash.

3.     Seed and medium dice red pepper and jalapeno, add to bowl.

4.     Chop cilantro, green onions and red onions, add to bowl.

5.     Drain and rinse black beans, add to bowl.

6.     Dice avocado and cut grape tomatoes in half and add to bowl. Add cotija.

7.     For the dressing, mix lime juice, paprika, sour cream and mayo together. Check for seasoning and add salt and pepper if needed.

8.     Toss dressing with veggies and chill for 2 hours before serving.

No Bake Cherry Cheesecake

Cherry Pie Filling:

·         2/3 cup sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         4 cups fresh tart cherries, pitted

·         1-1/2 cups water

·         2 tablespoons lemon juice

In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, put in the refrigerator

No Bake cheesecake:

For crust:

·         1.5 cup graham crackers crumbs

·         5 tablespoons of melted butter

For cheesecake:

·         1 can sweet condensed milk

·         8 ounces cream cheese

·         1/3 cup lemon juice

·         ½ tablespoon Vanilla extract

·         8 ounces cool whip – Richs

In a bowl mix the graham crackers crumbs and the melted butter, spread this mixture on the bottom of rectangle baking dish, press it with a back of a spoon to smooth it out. Set it aside.

Mix the cheesecake: In a mixing bowl, beat the cream cheese until soft, scrape the bowl and paddle, add the condensed milk, mix it, scrape it again, and add the lemon juice, vanilla extract, mix it, and the cool whip, mix until all incorporated and smooth. Pour the cheesecake mixture on top of the crust, spread with a spatula to make it even. Let it cool completely for a least 4 hours or overnight.

After set pour the cherry filling on top of the cheesecake and serve it.