Mr. Dickey’s Barbecue Cookbook Serves Up Recipes From a True Texas Pit Masterby Larry Cox on May. 15, 2013, under Uncategorized
Mr. Dickey’s Barbecue Cookbook: Recipes from a True Texas Pit Master by Roland Dickey with Polly Powers Stramm featuring the photography of Robert M. Peacock (Pelican Publishing Company, $29.95)
There are certain facts of life that I hold to be absolute truths. One such truth is that barbecuing is part of the DNA makeup of most Southern men. Pit cooking is less about preparing food that it is attitude and tradition.
Roland Dickey has been part of his family’s business, “Dickey’s Barbecue” based in Dallas, for more than four decades. With more than two hundred locations nationwide, it would be somewhat of an understatement to say Roland knows his way around a grill.
In his new cookbook, Roland shares many of his favorite recipes. In addition to a chapter about how the Dickey business began and evolved, there are sections devoted to Palate-Pleasing Appetizers & Salads; Foot-Stompin’ Barbecue and Rubs; Knee-Slapping Meat and Seafood; Great-Tastin’ Side Dishes and Veggies; Eye-Opening Breakfasts and Breads; and Super Delicious Desserts and Drinks.
Since the Dickey outlets sell millions of pounds of smoked brisket each year, the first recipe I checked out was one for baked brisket, a little different from the smoked variety but just as delicious. According to Roland, this is the way our grandmothers cooked brisket and adds that it is a cut of meat that can be tough unless cooked for a long time at a low temperature, like in this recipe.
This is a delightful cookbook and one that is highly recommended.
Serves 8 to 10
Cooking time 7 to 8 hours
1 (6 to 7 lb) beef brisket
2 tablespoons coarse sea salt
1 teaspoon black pepper
2 oz canned beef stock
2 oz red wine
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
Preheat oven to 225F.
Rub the brisket thoroughly with salt and pepper, and use the knife to score the brisket in a tic-tac-toe pattern so that the spices will better penetrate the meat. Place the brisket in a large roasting pan, fat side up. Pour the stock, wine, onion, garlic, and Worcestershire sauce around the brisket. Cook, covered, for 7 to 8 hours. The meat should be fork tender when done. Transfer the brisket from the baking pan to a cutting board and allow it to sit and drain until the brisket reaches room temperature. Trim the fat and slice the meat across the grain.
To serve with Au Jus (and who doesn’t), save the pan drippings and skim off as much fat as possible. Cook the drippings over medium heat until the liquid is reduced by half. This will concentrate the flavor of the gravy.
Make a different side sauce by mixing equal parts mayonnaise and sour cream, and add store-bought horseradish to taste.