BBQ Braised Beef Brisket serves 6-8
1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
6 cups wood chips, preferably hickory or mesquite
12 ounces lager or amber beer
3 cups water
1 jar any Wild Thymes BBQ Sauce
Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling. Put brisket in a disposable foil roasting pan and cover with about 2/3 of the BBQ sauce. Pour water and beer around brisket.
Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
BBQ Baked Potato
1 large baked potato
1/2 pound leftover grilled or barbecued chicken, pulled pork, or ribs, taken off the bone and shredded
1 tablespoon any Wild Thymes BBQ Sauce
1/2 cup grated Cheddar, plus more for garnish
Sour cream
Preheat oven to 400 degrees F. Cut a baked potato in half and scoop out flesh. Add your choice of meat, BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
BBQ Duck Tacos
6 duck legs, skin removed
5 cups duck or chicken stock
1 jar Wild Thymes Original Mama or Hot Mama BBQ Sauce
¼ cup chopped fresh cilantro
¼ cup finely chopped red onion
¼ cup shredded lettuce
6-inch soft flour tortillas, warmed
Crème fraiche
Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones. Cook the shredded meat with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through.
To assemble, put duck on tortilla and then layer with onion, lettuce & cilantro. Serve with a dollop of additional BBQ sauce and a dollop of crème fraiche.
Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Thinly slice brisket across the grain and arrange on a serving platter. Heat up and spoon some additional BBQ sauce over the meat and pass the rest at the table.
