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Trailer food Tuesdays

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On Tuesday, a series known as Trailer Food Tuesdays will begin at the Long Center. Event Organizer Eric Silverstein, and Director of Catering Mark Tamiso, joined us in the kitchen to talk about what attendees can expect at the event and the rising popularity of trailer food.

Recipe: Brisket tacos

Ingredients

  • Brisket, 3-4 lb piece
  • Braising Liquid:
  • Maker's Mark, 1 cup
  • Beef Broth, 3 cups
  • Water, 1 cup
  • Yellow Onion, 1 chopped
  • Garlic Cloves, 4, whole or chopped

Rub

  • Kosher Salt, 2 tbsp
  • Black pepper, 1 tbsp
  • Mustard Powder, 2 tsp
  • Chili Powder, 2 tbsps
  • Garlic Powder, 1 tbsps
  • Onion Powder, 1 tbsp
  • Brown Sugar, 4 tbsp
  • Bay Leaves, 1

Directions

  1. Set your oven for 350 degrees. 
  2. Trim brisket to the level of fat and marbling of your preference. 
  3. Grind rub ingredients in spice grinder, then spread over brisket moving the rub mixture into the meat. 
  4. Turn cast iron skillet on high heat and sear dry-rubbed brisket on both sides for 8-10 minutes.  Make sure to get a good sear but to not burn the meat.  Set aside. 
  5. Combine braising liquid ingredients into oven proof pot.  Add brisket piece.  The braising liquid should come halfway up the brisket piece (it should not cover the brisket). 
  6. Place in oven for 3.5 hours.

Recipe: Creamy Apple Slaw

Ingredients

  • Fennel, 1, 1 cup, sliced thin
  • Apple, Green, 1, julienned
  • Cabbage, Green, 1 cup, sliced thin on mandolin
  • Carrots, Shredded, 1/2 cup
  • Rice Wine Vinegar, 1/8 cup
  • Lemon Juice, 1/8 cup
  • Mayonnaise, 3/4 cup
  • Sugar, 1/4 cup
  • Kosher Salt & Black Pepper to taste

Directions

  1. Mix ingredients.  Add more mayonnaise if you are unhappy with the consistency of the slaw.

Recipe: Smoky Roasted Peach BBQ Sauce

Ingredients

  • Peach Preserves, 6 oz
  • Ketchup, 12 oz
  • Onion half, chopped
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • Vegetable Oil, tablespoon

Directions

  1. On medium heat, heat oil then add onions. 
  2. Sautee onions until they start to become translucent. 
  3. Add peach preserves and ketchup. 
  4. Turn heat down to low and simmer sauce for fifteen to twenty minutes.
  5. Add salt and pepper to taste. 
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