• 1 large beef brisket* and a package of your favorite dry rub
• 2 large sweet onions, diced
• 6 to 8 cloves garlic, crushed and minced fine
• 2 tablespoons sweet paprika
• 2 tablespoons dark chili powder
• 1 teaspoon ground cumin
• 2 cups tomato paste
• 1 cup cola
• 1 cup brown ale
• ½ cup soy sauce
• 1 cup catsup
• 1 gallon beef stock
• salt and pepper to taste

*If you choose to use a brisket that is on the smaller side, cut the remaining recipe in half.

BRQ Burnt Ends Sloppy Joes

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• 2 tablespoons chopped garlic 
• 2 tablespoons Dijon mustard 
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce 
• 1 teaspoon herbes de Provence
• ½ teaspoon salt
• 1 chicken, about 3½ pounds

Roasted Split Chicken with Mustard Crust

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• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons Creole mustard
• 2 tablespoons Tiger Sauce, Pic-a-Peppa, or A1
• 4 cloves garlic, minced
• 1 tablespoon coarsely cracked black pepper
• 2 pounds beef flank steak, sirloin tips, etc. cut into 1½-inch cubes

Basic Grilled Beef Kebabs

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• 3 tablespoons dark sesame oil
• 1 tablespoons minced garlic
• 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• Salt to taste
• 1 tablespoons toasted sesame seeds

Spinach with Sesame and Garlic

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• 1/2 cup apricot preserves
• 1/4 cup soy sauce
• 6 green onions, minced
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1¼ teaspoons chili powder
• 1½ pounds sirloin steak tips, trimmed and cut into 1½-inch pieces
• 2 cups pineapple, cut into 1½-inch pieces, canned OK
• 2 red bell peppers, stemmed, seeded cut into 1½-inch pieces
• 1 large red onion, quartered through root end, each quarter cut into 1-inch pieces

Grilled Beef Kebabs

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• 1 flank steak, two lbs
• 4 cloves garlic, minced
• juice of 1 lime
• 1/2 cup soy sauce, preferably Tamari
• coarsely ground black pepper
• 1 tablespoon cumin

Marinated Grilled Flank Steak

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• 1½ pounds pork tenderloin, trimmed

For the Marinade

• 8-oz  can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice 
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro

Caribbean Pork Tenderloin

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Lamb Ribs

• 2 (1 1/4 pound each) lamb spare rib racks
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 4 sprigs fresh rosemary
• 1/4 cup chicken stock
• 1 cup Chile Glaze, recipe follows
• 1/4 cup Mint Oil, recipe follows
• 2 teaspoons toasted sesame seeds
• 2 teaspoons toasted black sesame seeds

Emeril's Tomato Chile-Glazed Lamb Spare Ribs

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• 2 lbs baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
• ​2 tablespoons soy sauce
• ​1/2 teaspoon toasted sesame oil
• ​2 tablespoons vegetable oil
• ​2 tablespoons very thinly julienned fresh ginger
• ​2 dried red chiles, crumbled into small pieces
• ​Kosher salt to taste
• 2/3 cup chicken stock, homemade is best

​Note: The ideal size for the collards is 9 inches long. If substituting longer leaves, blanch them longer and continue to sauté them until tender adding more stock if necessary.

Wilted Baby Collards

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• ¼ cup soy sauce
• 4 cloves garlic
• 1 cup fresh cilantro leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1 serrano or jalapeño pepper, optional
• ¼ cup fresh lime juice
• 1½ pound flank steak

Parsley Sauce:

• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, chopped chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• ⅓ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon black pepper
• olive oil, as needed

Grilled Flank Steak

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