Kelsey Barnard Clark includes a 'Game Day' recipe in her new book, 'Southern Get Togethers: A Guide to Hosting Unforgettable Gatherings.'
Alabama chef Kelsey Barnard Clark , owner of KBC restaurant in Dothan, shares her recipe for smoked brisket in a new book, "Southern Get Togethers: A Guide to Hosting Unforgettable Gatherings."When we say “Game Day” in the South, we’re either talking about high school Friday night football, which we watch in person, or we’re talking about Saturday SEC college football, which typically means an all-day, kids-and-adults gathering at someone’s house to watch the game on TV.
All joking aside, when I host game day, I keep in mind that the food needs to be casual — mostly finger food, ideally — and must be able to sit out to allow for grazing throughout the afternoon. If I’m pinched for time , sometimes I prepare only the meat and ask guests to bring apps and sides — potato salad, pasta salad, slaw, mac & cheese, roasted potatoes, baked beans, or any type of green salad all work well with my brisket.
While the wood chips are soaking, prepare the brisket. Pat the brisket with paper towels until completely dry, then cover thoroughly with the dry rub.Heat a gas or charcoal grill until hot, 225°F to 250°F , then add the wood chips. Heat until the grill begins to smoke, then add the brisket and maintain low heat for 1 to 2 hours. Next, follow the braising instructions below.Add the wood chips to the bottom of a large pot with a basket insert.
Alabama Barbecue Dining Food Kelsey Barnard Clark Top Chef Barbecue
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