Episode 203

Makes 6 drinks Ingredients 4 cups cubed fresh watermelon (seeds removed) 5 to 6 tablespoons superfine sugar or to taste 1/2 cup fresh lemon juice seltzer, well chilled Fresh mint sprigs for garnish Directions… In a blender combine the watermelon, sugar and lemon juice. Puree until very smooth. Taste and add additional sugar if desired. Divide mixture into six tall glasses filled with ice, top with seltzer, stir well and garnish with mint. more »

Makes 8 to 10 servings Hands-On Time: 30 minutes Total Preparation Time 6 hours Ingredients Lockhart Dry Rub… 1/2 cup Morton kosher salt 3 tablespoons coarse ground black pepper 2 teaspoons cayenne pepper 1 whole beef brisket, untrimmed (9 – 12 pounds) 1/2 cup Lockhart dry rub (Recipe below) 1 bottle beer (such as Lone Star or Heineken) oak or mesquite wood chips, soaked in water for 30 minutes Texas Vinegar Chile Hot Sauce (recipe below) Grilling method: indirect/medium-low heat more »

Makes 2 to 4 servings Hands-on Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Super Celery Salad – shaved celery and parmesan tossed with lemon juice and olive oil (for a detailed recipe go to “Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ,” Wiley Publishing, 2005, p 204 Ingredients… 2 ears corn, husks removed 12 asparagus spears, woody bottoms discarded 4 tbsp olive oil, divided Kosher salt to taste 1/4 cup uncooked grits or polenta, for more »

Makes 4 Servings Hands-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Greek Farmer Salad (see recipe below) Tzatziki (see recipe below) Ingredients… 4 boneless skinless chicken breast halves Olive oil 2 large cloves garlic, minced 3 lemons, 2 zested and 1 cut in wedges 1 teaspoon coarse sea salt or kosher salt 1⁄4 teaspoon water 2 teaspoons dried oregano 1⁄2 teaspoon freshly ground pepper 2 tablespoons chopped fresh parsley Lemon zest for garnishing, optional Yogurt Cucumber Sauce more »