World Championship Brisket
Over the first few years of competition BBQ I tried everything including the kitchen sink on Brisket. Different Rubs, different cooking temperatures, tumbling, orange juice, pineapple juice, apple wood, peach wood, I even tried sassafras wood. Then I came to the realization that simple is better in cooking a brisket. A couple of combined rubs, pecan wood and moderate cooking temperatures are the ticket. I won my first World Championship with this recipe in 1993 at the Jack Daniel’s World Championship BBQ Contest. It has been serving me well ever since then.
The Best &@#$ Burger in the World
Once in a lifetime you really reach your place of Zen as a friend of my told me, then someone comes along and screws it up. Well this burger comes as close to that as a piece of ground rib eye ever possible could. It wows the most critical crowd (kids) and will be a summer heirloom your family will cherish for generations to come.
Ingredients:
2 pounds ground rib eye steak
1 red onion, finely chopped
1 tablespoon olive oil
1 tablespoon Joe’s Steak and Burger Maker
