With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.

Logo

Logo

Search

Beef Brisket Sandwich



BRISKET SANDWICH
Lone Star Steakhouse Copycat Recipe

2/3 cup cider vinegar
2 teaspoons ground red pepper
2 teaspoons steak sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6 hard rolls

Combine vinegar, pepper and steak sauce; reserve, cover and refrigerate 1/2 cup of mixture for “mop” sauce. Add steak to remaining mixture and marinate 6-8 hours or overnight.

In small bowl, combine paprika, onion powder, chili powder, garlic powder, sugar and cloves; set aside. Remove steak with tongs, shaking off excess marinade; pat brisket dry with paper towels; place on plate. Discard any remaining marinade.

Spread spice mixture evenly over steak, rubbing into meat. Cover with plastic wrap; refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.

Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour; drain. Prepare grill for a low, long-burning fire. Sprinkle drained wood chips onto coals and grill brisket until well browned on both sides, about 10 minutes. Cover grill and continue cooking 10 minutes. Turn meat and baste with 1 tablespoon reserved “mop” sauce; cook 10 minutes more.

Remove meat and wrap in double layer of heavy foil, leaving an opening in top of foil. Pour remaining “mop” sauce through opening; return packet to grill, cover and continue cooking until meat is very tender, 2-2 1/2 hours, basting meat occasionally with “mop” sauce at bottom of foil packet and replenishing wood chips and coals as needed.

Remove packet and let stand 10 minutes; cut into thin slices or, if you prefer “pulled” barbecue, flake meat into strands with fork. Divide evenly among rolls and serve.

No comments:

Post a Comment