Friday, July 24, 2015

Food Network Recipes


Smoked, Spice-Rubbed Brisket
Bobby Flay
It starts with a rub of 10 spices that sets in overnight, and it ends with the most delectable brisket you can make by grilling the meat slowly over indirect heat. Don't trim the fat; it will melt and baste the brisket so it stays incredibly tender and flavorful.
 


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